Rustic Italian Beef Short Ribs Pizzaiola – oh my!

Imagine tender, fall-off-the-bone short ribs smothered in a rich, pizza-style sauce, infused with the deep flavors of Italy. It’s a match made in heaven, folks!

First, let’s start with the short ribs. You’ll need 3 pounds of them, and don’t be shy – get the biggest, meatiest ones you can find! Season them with kosher salt on all sides, making sure to get some of that magic under the skin as well.

Next, heat up some olive oil in a Dutch oven over high heat, and brown those short ribs until they’re nice and caramelized on all sides. This will take about 8 minutes, but trust me, it’s worth it! Remove them from the pot and set them aside for now.

Now it’s time to add in some sautéed mushrooms, onions, garlic, and oregano. Yes, it’s a lot of flavors, but don’t worry, they’ll all come together beautifully in the end! Cook the mushrooms until they’re golden brown, then add in the onions and cook until they’re translucent. Finally, add in the garlic and oregano, and cook for just another minute.

Pour in some white wine to deglaze the pot, scraping up all those yummy browned bits from the bottom. Then, add in a can of crushed San Marzano tomatoes, and a cup of chicken or beef broth. Stir it all together, then add the short ribs back into the pot.

Cover the pot and let it simmer away for 3 to 4 hours, or until the meat is so tender it just falls apart. You can even make it in a slow cooker if you prefer! Just brown the short ribs and cook the veggies in a skillet, then transfer everything to the slow cooker and let it cook on low for 8 hours.

When the short ribs are done, remove them from the pot, and let the sauce simmer for another 10 minutes to thicken up. Then, serve those gorgeous short ribs with a big ol’ scoop of that rich, pizza-style sauce spooned right over the top. Finish it off with some fresh basil leaves, and you’ve got a dish fit for a king (or queen, or foodie, or… you get the idea!)!

So, what are you waiting for? Get cooking, and buon appetito!