Short Ribs Braised with Tomatoes and Potatoes Recipe

by Giuliano Hazan on March 8, 2011

photo by Dana Gallagher

Short ribs are much more common in the U.S. than in Italy but they lend themselves well to  and size of the cut lend it to many Italian preparations. Braising, a very common way of cooking meat in Italy, is the ideal way to prepare them. These fork-tender, succulent short ribs are the perfect antidote to a cold winter’s day. By the end the potatoes become partly mashed, and together with the tomatoes form a wonderful thick sauce. This dish can be made up to two days ahead.  Short ribs have become one of our family’s favorite cuts of beef and they are a wonderful rustic winter delight.

Beef Short Ribs Braised with Tomatoes and Potatoes

From How to Cook Italian by Giuliano Hazan

 

Preparation time: 20 minutes

Total Time from Start to Finish: About 2 hours

Serves 4 as a main course or 6 as part of a multi-course Italian meal

3 tablespoons extra virgin olive oil

3 pounds beef short ribs

Salt

Freshly ground black pepper

1 medium yellow onion

1 tablespoon fresh sage

1 pound ripe tomatoes

1 pound Yukon gold potatoes

1.  Put the olive oil in a braising pan large enough to accommodate the ribs snugly over medium high heat.  When the oil is hot, add half of the short ribs and brown them on all sides.  Transfer to a platter and repeat with the remaining short ribs. After all the meat has been browned, season with salt and pepper

2.  While the meat is browning, peel, halve, and slice the onions.  Add them to the pan and turn the heat on to medium-low.  Season lightly with salt and sauté, stirring occasionally, until they begin to brown, about 10 minutes

3.  While the onions are sautéing, peel the tomatoes and cut into 1/2 inch dice.  Chop the sage and add it to the onions when they are done.  Stir and cook for 2 minutes, then add the tomatoes.  Season the tomatoes lightly with salt, then return the short ribs to the pan.  Cover with the lid slightly askew and cook, turning the ribs every 15-20 minutes, until all the liquid in the pan has evaporated and the meat becomes colored with the tomato, about 1 hour. If all the liquid evaporates before an hour has elapsed, add some water to the pan.

4.  While the meat is cooking, peel the potatoes and cut them into 3/4 inch cubes.  Place them in a bowl and cover with cold water to prevent them from discoloring.  Add the potatoes to the pan and stir well.  Season lightly with salt, and add about 1/2 cup water.  Cover the pan completely and cook until the potatoes and the meat are very tender, 30-45 minutes, adding more water if needed.  Serve hot.

Comments on this entry are closed.

Olga @ MangoTomato March 20, 2011 at 6:29 pm

this looks so very good! I love meat and potatoes and this is such a great version! I’ll have to make short ribs sometime soon in my new Le Creuset.

Anonymous March 15, 2011 at 6:34 am

These ribs looks flavorful and comforting.I like to add potato to my meats .They taste so earthy.

Jamie March 14, 2011 at 1:16 pm

Wow! Haven’t had short ribs since my mom used to make them a hundred years ago! I have never even looked for them in France but you’ve reminded me now how fabulous they can be. And this recipe does sound both succulent and delicious. Mmmm a recipe we’d all love!

Kulsum March 14, 2011 at 8:06 am

Short ribs may I say is one of fav things. This sounds so simple and delicious! I need to use up the dry sage that I have from a long long time – do you think it can be used here?

Giuliano March 14, 2011 at 2:11 pm

Sure, you can substitute dried sage. Just reduce the amount to 1 teaspoon instead of 1 tablespoon. Hope you enjoy them!

vanillasugarblog March 14, 2011 at 12:40 am

about 3 years ago i finally started cooking w/ short ribs. if you get good ones, the meat is incredible. i have yet to use them italian style. so far i’ve done asian and bbq with them. this photo is pure joy w/ the chunk of bread.

Nisrine M March 10, 2011 at 6:58 pm

What a delicious soulful and hearty dish, Lael. This is what Italian food is all about.

victor glazer March 11, 2011 at 12:30 pm

Will this alumni course be different than the first one which we attended?

Krista March 10, 2011 at 1:15 pm

Oh this looks SO good, wonderfully rich and warming. I’ve never cooked short ribs before, but I know I would love them this way. :-)

Southern Honey March 9, 2011 at 12:50 pm

These look unbelievably perfect. I can’t wait to try the recipe. Thank you!

Lael Hazan March 9, 2011 at 5:54 pm

Thanks, they are one of Giuliano’s favorite preparations, let us know when you try them out :)

Meeta March 9, 2011 at 4:39 am

Now look what you did Lael! I am drooling and can literally smell this!

SMITH BITES March 8, 2011 at 8:34 pm

If I close my eyes Lael, I swear I can taste these . . . and my whole house smells wonderful!!!

Rosa March 8, 2011 at 9:37 am

That short rib dish looks mouthwatering! I really love the addition of sage. It is such an underrated herb. Fabulously comforting!

Cheers,

Rosa

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