Italian Style Short Ribs Recipe -
Italian Style Short Ribs Recipe
  • READY IN 2 hr

Italian Style Short Ribs

Recipe by  

"I like to serve this easy dish with steamed broccoli and rice prepared with some of the remaining pan juices."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 30 mins

    2 hrs


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large heavy saucepan over medium heat, melt the butter and brown the bacon and beef short ribs, stirring constantly for about 10 minutes.
  3. Transfer ribs and bacon to a 2 quart baking dish. Season with salt and pepper. Pour in the beef broth, lemon juice and red wine. Sprinkle in oregano. Mix well and cover the dish.
  4. Bake in the preheated oven 1 1/2 to 2 hours, until the meat may be easily separated from the bone. Spoon off excess fat before serving.
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Reviews More Reviews

Most Helpful Positive Review
Aug 02, 2004

Excellent. Also used stew meat which yielded tender flavorful dinner with little or no fat. Cooked potatoes in water and residue from browning meat and added them and carrots about one hour before baking done. Just great.

Most Helpful Critical Review
Dec 29, 2007

Doubled the recipe - eliminated oregano. Ribs were very flavorful and tender. Cooking liquid became fatty and would have to be de-greased for use as a gravy, which I did not do (although I am sure it would be delicious)

Sep 09, 2004

I didn't personally like this recipe. Beef ribs are extremely fatty, and the wine, beef broth and oregano didn't lend that much flavor to the dish. You can't even make gravy from the broth in the pan because of the fattiness of the ribs. The meat was, however, very tender but I had to get it away from the fat!!

Jan 28, 2012

I just made these for the Allrecipes Allstar challenge and they were exceptional. Both my hubby and I gave them 5 stars. The meat was tender and juicy, the sauce delicious. I did make a couple of small changes. I thickened the sauce a little and I added onions at the beginning of the cooking time. Will definitely make these again. Thank you for posting the recipe.

Jul 31, 2009

Very tender. Forgot the oregano but that did not make it bad, will remember it next time and make it better. Served it with garlic mashed red potatoes and the gravy it made was nice on them. Will use this recipe again.

Nov 07, 2004

Flavorful and easy!

Feb 08, 2010


Jun 24, 2014

This is one of my favorite dishes, with the changes noted. First, you need to use short ribs. they are one of the most flavorful cuts of meat period and the point of this dish is to slow cook them so they are very tender and cut with a fork. delicious. 2nd, double the wine/lemon/beef broth so that you have a lot of liquid to simmer the meat in. Use a tall narrow pan to cook it if available. in order to make the sauce thicker (which i believe it needs), make a roux to thicken it. i like butter/flour (~1/8 cup butter, 1/4 cup flour). once the dish is completely finished cooking and ready to serve, add the roux until the sauce is a little less thick than gravy. Finally, i like to serve this dish over sushi rice, thou mashed potatoes certainly do make plenty of sense to me :) It would work over egg noodles also. Enjoy. Everyone i know that has had it this way loves it.


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  • Calories
  • 607 kcal
  • 30%
  • Carbohydrates
  • 1.3 g
  • < 1%
  • Cholesterol
  • 115 mg
  • 38%
  • Fat
  • 54 g
  • 83%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 24.6 g
  • 49%
  • Sodium
  • 1315 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

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