Short Ribs Pizzaiola: A Slow-Braised Italian Comfort Food Masterpiece

Short ribs are a cut of beef that truly shines with slow cooking. Their rich marbling renders down into succulent, fork-tender goodness, making them perfect for braises and stews. And what better way to showcase their flavor than with a classic Italian sauce like pizzaiola? Pizzaiola, traditionally used with inexpensive cuts of beef, elevates the humble short rib into a restaurant-quality meal. This recipe for Short Ribs Pizzaiola combines the richness of short ribs with the bright, tangy flavors of tomatoes, garlic, oregano, and a touch of chili flakes for a dish that is both comforting and exciting. Get ready to savor every bite of this Italian comfort food masterpiece!

What is Pizzaiola?

Pizzaiola (pronounced pit-tsai-OH-lah) translates to “pizza-maker style.” It’s a simple yet flavorful tomato-based sauce that evokes the taste of a classic Neapolitan pizza. While variations exist, the core ingredients typically include tomatoes (fresh or canned), garlic, oregano, olive oil, and sometimes a pinch of red pepper flakes. It’s a versatile sauce that can be used with various meats, vegetables, or even served as a pasta sauce.

Why Short Ribs and Pizzaiola are a Perfect Match

The beauty of pairing short ribs with pizzaiola lies in the contrast of textures and flavors. The slow-braised short ribs become incredibly tender, almost melting in your mouth. The rich, beefy flavor is balanced by the acidity and brightness of the tomato sauce. The garlic, oregano, and chili flakes add depth and complexity, creating a harmonious symphony of tastes that will leave you wanting more.

Ingredients for Short Ribs Pizzaiola

Here’s what you’ll need to create this delectable dish:

* **Short Ribs:** 3-4 pounds, bone-in or boneless (bone-in adds more flavor, but boneless is easier to serve)
* **Olive Oil:** 2-3 tablespoons, for searing the short ribs and sautéing the vegetables
* **Onion:** 1 large, chopped
* **Garlic:** 4-6 cloves, minced
* **Canned Crushed Tomatoes:** 28 ounces (a good quality brand makes a difference)
* **Dry Red Wine:** 1 cup (such as Chianti, Merlot, or Cabernet Sauvignon. This adds depth and richness. If you prefer not to use wine, you can substitute it with beef broth)
* **Beef Broth:** 1 cup (low-sodium, to control the salt level)
* **Dried Oregano:** 2 teaspoons
* **Red Pepper Flakes:** 1/2 teaspoon (or more, to taste. Adjust according to your spice preference)
* **Bay Leaf:** 1
* **Fresh Basil:** 1/4 cup, chopped (for garnish. Adds a fresh, aromatic touch)
* **Salt and Black Pepper:** To taste
* **Optional:** 1/4 cup grated Parmesan cheese, for serving

Equipment You’ll Need

* **Large Dutch Oven or Heavy-Bottomed Pot:** This is essential for searing the short ribs and braising them evenly.
* **Tongs:** For handling the short ribs during searing.
* **Measuring Cups and Spoons:** For accurate ingredient measurement.
* **Cutting Board and Knife:** For chopping vegetables.
* **Garlic Press or Microplane:** For mincing garlic.

Step-by-Step Instructions for Short Ribs Pizzaiola

Follow these detailed instructions to create a truly unforgettable Short Ribs Pizzaiola:

**Step 1: Prepare the Short Ribs**

* Pat the short ribs dry with paper towels. This helps them brown better during searing.
* Season generously with salt and black pepper on all sides.

**Step 2: Sear the Short Ribs**

* Heat the olive oil in the Dutch oven or heavy-bottomed pot over medium-high heat. The oil should be shimmering but not smoking.
* Working in batches (don’t overcrowd the pot), sear the short ribs on all sides until they are deeply browned. This typically takes 3-4 minutes per side. Searing is crucial for developing flavor and creating a rich, caramelized crust.
* Remove the seared short ribs from the pot and set aside.

**Step 3: Sauté the Aromatics**

* Reduce the heat to medium. Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

**Step 4: Deglaze the Pot**

* Pour in the dry red wine and scrape the bottom of the pot with a wooden spoon to loosen any browned bits (fond). This adds a ton of flavor to the sauce.
* Let the wine simmer for a few minutes, allowing it to reduce slightly.

**Step 5: Add the Sauce Ingredients**

* Pour in the crushed tomatoes and beef broth.
* Stir in the dried oregano, red pepper flakes, and bay leaf.
* Bring the sauce to a simmer.

**Step 6: Braise the Short Ribs**

* Return the seared short ribs to the pot, nestling them into the sauce. The sauce should almost completely cover the short ribs. If necessary, add a little more beef broth to ensure they are mostly submerged.
* Bring the sauce back to a gentle simmer. Then, reduce the heat to low, cover the pot tightly, and braise for 3-3.5 hours, or until the short ribs are incredibly tender and easily fall apart with a fork. Check the short ribs occasionally during braising and add more beef broth if the sauce becomes too thick.

**Step 7: Shred the Short Ribs (Optional)**

* Once the short ribs are cooked, remove them from the pot and set them aside on a cutting board.
* If desired, use two forks to shred the short ribs into smaller pieces. This is optional, but it can make them easier to serve and eat.

**Step 8: Finish the Sauce**

* If you shredded the short ribs, return them to the pot with the sauce.
* Remove the bay leaf.
* Simmer the sauce, uncovered, for another 10-15 minutes, or until it has thickened slightly. This helps to concentrate the flavors.
* Taste the sauce and adjust seasoning with salt and pepper as needed.

**Step 9: Serve and Garnish**

* Serve the Short Ribs Pizzaiola hot over your favorite polenta, mashed potatoes, creamy risotto, or wide pasta (like pappardelle or tagliatelle) to soak up all the delicious sauce.
* Garnish with fresh chopped basil and, if desired, grated Parmesan cheese.

Tips for the Best Short Ribs Pizzaiola

* **Don’t skip the searing:** Searing the short ribs is crucial for developing a rich, deep flavor in both the meat and the sauce. Make sure to get a good sear on all sides.
* **Use high-quality ingredients:** The quality of your ingredients will directly impact the flavor of the dish. Use good quality canned crushed tomatoes, fresh herbs, and a decent red wine.
* **Braise low and slow:** Braising at a low temperature for a long time is key to tenderizing the short ribs. Be patient and let them cook until they are fall-apart tender.
* **Don’t overcrowd the pot when searing:** Sear the short ribs in batches to ensure they brown properly. Overcrowding the pot will lower the temperature and cause the meat to steam instead of sear.
* **Adjust the seasoning to your taste:** Taste the sauce throughout the cooking process and adjust the seasoning with salt, pepper, and red pepper flakes to your liking.
* **Make it ahead of time:** Short Ribs Pizzaiola tastes even better the next day. The flavors have time to meld together and deepen. You can make it a day or two in advance and reheat it before serving.
* **Consider adding other vegetables:** Feel free to add other vegetables to the sauce, such as carrots, celery, or bell peppers. Add them to the pot along with the onions and garlic.
* **Use a slow cooker:** This recipe can also be adapted for a slow cooker. Sear the short ribs as instructed, then transfer them to the slow cooker along with all the other ingredients. Cook on low for 6-8 hours, or on high for 3-4 hours, or until the short ribs are tender.

Serving Suggestions

Short Ribs Pizzaiola is a versatile dish that can be served in a variety of ways. Here are some ideas:

* **Over Polenta:** Creamy polenta is a classic accompaniment to braised meats. The rich sauce soaks into the polenta, creating a comforting and flavorful meal.
* **With Mashed Potatoes:** Fluffy mashed potatoes are another excellent choice for soaking up the sauce.
* **With Risotto:** A creamy risotto, such as Parmesan or mushroom risotto, makes a luxurious side dish.
* **Over Pasta:** Serve the Short Ribs Pizzaiola over your favorite pasta, such as pappardelle, tagliatelle, or penne. Top with fresh basil and Parmesan cheese.
* **In Sandwiches:** Shred the short ribs and serve them on crusty rolls with a spoonful of sauce for a delicious and satisfying sandwich.

Variations on Short Ribs Pizzaiola

* **Spicy Pizzaiola:** Add more red pepper flakes or a pinch of cayenne pepper to the sauce for a spicier kick.
* **Mushroom Pizzaiola:** Add sliced mushrooms to the pot along with the onions and garlic for a richer, earthier flavor.
* **Olive Pizzaiola:** Add Kalamata olives or other briny olives to the sauce for a salty, Mediterranean twist.
* **Vegetarian Pizzaiola:** Substitute the short ribs with eggplant or portobello mushrooms for a vegetarian version.

Nutritional Information (Approximate)**

*Please note that the following information is an estimate and can vary depending on the specific ingredients used and portion sizes.*

* **Serving Size:** 1 serving
* **Calories:** 500-600
* **Protein:** 40-50g
* **Fat:** 30-40g
* **Carbohydrates:** 20-30g

Storing and Reheating Short Ribs Pizzaiola

**Storing:**

* Allow the Short Ribs Pizzaiola to cool completely before storing it in an airtight container in the refrigerator.
* It can be stored in the refrigerator for up to 3-4 days.

**Reheating:**

* **Stovetop:** Reheat the Short Ribs Pizzaiola in a pot over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat individual portions in the microwave until heated through.
* **Oven:** Reheat the Short Ribs Pizzaiola in a baking dish covered with foil in a preheated oven at 350°F (175°C) until heated through.

Conclusion

Short Ribs Pizzaiola is a hearty and flavorful dish that is perfect for a cozy night in or a special occasion. The combination of tender short ribs and bright, tangy tomato sauce is sure to impress. With its simple ingredients and straightforward instructions, this recipe is accessible to cooks of all skill levels. So, gather your ingredients, put on some Italian music, and get ready to create a culinary masterpiece that will transport you straight to Italy!

Recipe Card

**Short Ribs Pizzaiola**

A slow-braised Italian comfort food masterpiece combining tender short ribs with a vibrant tomato sauce.

**Prep Time:** 20 minutes
**Cook Time:** 3-3.5 hours
**Yields:** 6-8 servings

**Ingredients:**

* 3-4 pounds short ribs, bone-in or boneless
* 2-3 tablespoons olive oil
* 1 large onion, chopped
* 4-6 cloves garlic, minced
* 28 ounces canned crushed tomatoes
* 1 cup dry red wine
* 1 cup beef broth
* 2 teaspoons dried oregano
* 1/2 teaspoon red pepper flakes (or more, to taste)
* 1 bay leaf
* 1/4 cup fresh basil, chopped
* Salt and black pepper, to taste
* Optional: 1/4 cup grated Parmesan cheese, for serving

**Instructions:**

1. Pat the short ribs dry and season with salt and pepper.
2. Sear the short ribs in a Dutch oven over medium-high heat until browned on all sides. Remove from pot and set aside.
3. Reduce heat to medium. Add onion and cook until softened, about 5-7 minutes. Add garlic and cook until fragrant, about 1 minute.
4. Pour in red wine and scrape up any browned bits from the bottom of the pot. Let simmer for a few minutes.
5. Add crushed tomatoes, beef broth, oregano, red pepper flakes, and bay leaf. Bring to a simmer.
6. Return short ribs to the pot. Reduce heat to low, cover, and braise for 3-3.5 hours, or until short ribs are very tender.
7. Remove short ribs from the pot. Shred if desired. Remove bay leaf.
8. Simmer sauce uncovered for 10-15 minutes to thicken. Return shredded short ribs to sauce (if shredded).
9. Taste and adjust seasoning.
10. Serve hot over polenta, mashed potatoes, pasta, or risotto. Garnish with fresh basil and Parmesan cheese (optional).

Enjoy!