Rustic Italian Braised Short Ribs

Low and Slow, Deeply Tender

There are dishes that ask very little of you in the moment and give back enormously over time. Braised short ribs are one of them. The work is mostly patience — the quiet kind, where the oven does the heavy lifting and the whole kitchen gradually fills with something warm and unmistakably Italian. This is Sunday cooking in the truest sense: unhurried, abundant, and deeply satisfying in a way that only long-cooked things can be. The kind of meal that earns its place at the table before it's even served.

Ingredients

• 2 pounds beef short ribs, bone-in
• Alessi Sea Salt
• Alessi Black Pepper
• 4 tablespoons Alessi Extra Virgin Olive Oil
• 3 ounces pancetta
• 1 medium onion, chopped
• 1 large carrot, chopped
• 1 celery stalk, chopped
• 1 tablespoon Alessi Garlic Puree
• 1/4 cups fresh parsley, chopped
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh thyme, chopped
• 1 cup low sodium beef broth
• 1 1/2 cups dry red wine
• 1 jar Alessi Chunky Marinara Sauce

Instructions

1. Preheat oven to 350 degrees F. Season the short ribs with Alessi Sea Salt and Black Pepper.
2. In a large Dutch oven, heat half of the Alessi Extra Virgin Olive Oil on medium heat and brown the short ribs on all sides (about 3-4 minutes per side).
3. Remove from the Dutch oven and set aside.
4. Add the remaining Alessi Extra Virgin Olive Oil to the Dutch oven and sauté the pancetta, onion, carrot, and celery for about 3-4 minutes.
5. Next, add the Alessi Garlic Puree and herbs and sauté for another 1-2 minutes, until fragrant.
6. Add the broth, red wine, and Alessi Chunky Marinara Sauce and mix well.
7. Place the browned short ribs back into the Dutch oven and evenly coat with sauce, cover the Dutch oven.
8. Bake in the oven for 3-4 hours until tender.