Italian-Americans love short ribs and Lisa is no exception! Short ribs are incredibly flavorful, versatile, and they are also not expensive. If you’re craving a Sunday Dinner with meat sauce, this recipe is sure to satisfy! While you’re cooking pour yourself a glass of the red wine in the recipe, and toast all those wonderful Italian-American ancestors who cooked this recipe before you did! Buon Appetito!

You can watch Lisa make this recipe on the Lisa’s Italian Kitchen YouTube channel here.

Lisa’s Short Ribs in Tomato Sauce Ingredients:

• 5-6 pounds meaty short ribs
• ½ a cup of extra virgin olive oil
• ½ a cup of chopped onions
• ½ a cup of chopped celery
• ½ a cup of chopped carrots
• ¼ – ½ a cup of chopped garlic
• 1 26 ounce can of San Marzano tomatoes or 1 jar Lisa’s Italian Sunday Sauce in Authentic Classic
• 4 tablespoons of Italian tomato paste
• 1 cup good quality Italian wine, like Chianti or Barolo
• 4 cups of excellent quality beef broth
• Salt and pepper

Lisa’s Short Ribs in Tomato Sauce Directions:

In a large Dutch oven or a soup pot pour the ½ a cup of extra virgin olive oil and heat. Place the short ribs until they are braised on all sides. Remove the short ribs. Place the short ribs in a casserole in a 400 degree oven while preparing the sauce.

Pour all the chopped vegetables into the olive oil and stir, mixing with the brown bits that are left from the short ribs. Sauté the vegetables for 8 minutes. Add the tomato paste. Stir until you have a golden red base. Add the San Marzano tomatoes, red wine, and broth. Allow the sauce to simmer for 5-10 minutes.

Remove the braised short ribs from the oven. Place the short ribs in the Dutch oven in the tomato sauce.

Place the Dutch oven in a 400 degree oven and cook for 3-4 hours, until the meat falls off the bones of the short ribs. Remove the bones from the sauce. Serve the short ribs sauce over polenta or pasta.

Enjoy!