Short Ribs Pizzaiola

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These short ribs pizzaiola are rustic Italian beef short ribs, braised in a pizza-style sauce. Tender and succulent, with deep flavors, these are amazing.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on October 1, 2024
1
white Dutch oven with braised short ribs garnished with fresh basil
Prep Time:
20 mins
Cook Time:
3 hrs 40 mins
Total Time:
4 hrs
Servings:
6
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Ingredients

Original recipe (1X) yields 6 servings

  • 1 (28 ounce) can San Marzano plum tomatoes

  • 6 beef short ribs (3 pounds total)

  • 3 teaspoons kosher salt, plus more to taste

  • 2 tablespoons olive oil

  • 10 large brown mushrooms, halved

  • 1 yellow onion, diced

  • 1 tablespoon dried oregano

  • 1 teaspoon freshly ground black pepper

  • 1/4 teaspoon red chili flakes

  • 8 cloves garlic, finely minced

  • 1/2 cup white wine

  • 1 cup chicken or beef broth

  • 1 large red bell pepper, diced

  • 1/2 cup fresh basil leaves to tear and serve on top

Directions

  1. Transfer San Marzano tomatoes into a mixing bowl, and use your hand to crush into a fine purée. Set aside until needed.

  2. Season short ribs with salt on all sides.

  3. Heat olive oil in a Dutch oven over high heat, and brown short ribs very well on all sides, about 8 minutes. Turn off heat, remove short ribs to a plate, and set aside.

  4. Add mushrooms, along with a pinch of salt, and turn heat to medium-high. Use tongs to turn each mushroom onto a flat side down, and cook until golden brown, about 5 minutes.

  5. Add onion and cook, stirring, until they begin to turn translucent, 3 to 5 minutes. Add oregano, black pepper, and chili flakes, and cook, stirring, for about 1 minute. Add garlic; cook for 1 minute more.

  6. Pour in white wine, and stir to deglaze the bottom of the pot. Add tomatoes and broth. Turn heat up to high and bring to simmer. Stir in the diced bell pepper, and transfer short ribs back in. 

  7. Reduce heat to low, cover, and simmer gently until meat is very tender when pierced with a fork, 3 to 4 hours. About 2 hours into the cooking time, turn short ribs over.

  8. When short ribs are tender, remove to a plate; set aside. Turn heat up to medium-high, and boil  sauce for about 10 minutes, or until it reduces to your desired thickness. While reducing, excess fact can be skimmed off the top. Taste; season with salt and pepper if needed.

  9. Transfer short ribs back into sauce. reduce heat to low, and simmer, basting occasionally with sauce, until heated through, about 10 minutes. Serve with fresh basil.

    white Dutch oven with braised short ribs garnished with fresh basil

    John Mitzewich

    Chef's Note

    Cooking time will depend on size and shape of the meat, so start checking for doneness early, and don’t stop simmering until a fork goes into the beef very easily. 

    This recipe can be done with beef chuck instead of short ribs.

Nutrition Facts (per serving)

814 Calories
57g Fat
13g Carbs
61g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 814
% Daily Value *
Total Fat 57g 73%
Saturated Fat 24g 118%
Cholesterol 228mg 76%
Sodium 855mg 37%
Total Carbohydrate 13g 5%
Dietary Fiber 3g 11%
Total Sugars 6g
Protein 61g 123%
Vitamin C 54mg 60%
Calcium 80mg 6%
Iron 8mg 42%
Potassium 1089mg 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.