lisa's italian kitchen logo

Lisa’s Short Ribs in Tomato Sauce

Short Ribs in Tomato Sauce

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:

Lisa’s Short Ribs in Tomato Sauce

  • 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.

Lisa’s Short Ribs in Tomato 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.

Lisa’s Short Ribs in Tomato Sauce

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

Lisa’s Short Ribs in 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.

Short Ribs in Tomato Sauce

 

Enjoy!

About the Author
Lisa Caponigri is the author of This is Sunday Dinner and Whatever Happened to Sunday Dinner?, published by Sterling Epicure. Both of Lisa's cookbooks brim with her memories of living in Italy, both as a child and as an adult raising her own family, anecdotes about her family, regional and seasonal Italian specialties, and all the advice needed to get a spectacular Sunday Dinner on the table, every Sunday of the year. She has developed a line of prepared foods and sauces called Lisa’s Italian Kitchen. Lisa debuted on HSN and has appeared on QVC. She has also appeared on a variety of television programs, including Seattle's New Day Northwest, Good Morning Toronto, Chicago's WGNLunchbreak, and New England Cooks, to name a few. Lisa is frequently consulted as an expert in Italian lifestyle and food. Lisa Caponigri lives in South Bend, IN and travels frequently to Italy to research the latest in "la dolce vita". Visit www.lisacaponigri.com to learn more about Lisa!

Leave a Reply