Italian·Main Course
Beef Short Ribs Pizzaiola
A rustic Italian-style braise where tender beef short ribs are slow-cooked in a savory tomato sauce inspired by classic pizza flavors, complete with mushrooms, peppers, and plenty of oregano.
Prep
20m
Cook
240m
Total
260m
Serves
6
Method
- 01
Crush the San Marzano tomatoes by hand into a puree and set aside. Season the beef short ribs generously on all sides with kosher salt (approximately 1 teaspoon per pound of meat).
Watch · 0:25
- 02
Heat olive oil in a Dutch oven over high heat. Sear the short ribs on all sides until a deep brown crust forms. Remove the meat to a plate and set aside.
Watch · 1:34
- 03
Reduce heat to medium-high. Add the halved mushrooms and a pinch of salt to the pot. Sauté until golden brown, then add the diced onions and cook until they begin to turn translucent.
Watch · 2:25
- 04
Season with black pepper, red chili flakes, and a generous amount of dried oregano. Add the garlic and cook for 1 minute until fragrant. Pour in the white wine and stir to deglaze the bottom of the pot.
Watch · 3:23
- 05
Stir in the crushed tomatoes, broth, and bell peppers. Return the short ribs and any accumulated juices to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 3 to 4 hours (or in a 325°F oven) until the meat is fork-tender. Flip the ribs halfway through cooking.
Watch · 4:48
- 06
Remove the tender meat to a bowl. Increase the heat to medium-high to reduce and thicken the sauce to your liking, skimming off any excess fat. Remove the bones from the meat if desired, return the beef to the sauce to heat through, and serve garnished with fresh basil.
Watch · 6:18
From Chef John
“The more Browning you get, the more meaty and delicious your beef will be.”
“Stop me if you've heard this one before: any and all accumulated juices.”
“You are after all the pizza maker of whether you should be a baker.”