Wow, does this dish have an intensity of flavors that pop in your mouth! This complex stew brings a delicious, fall apart short rib feast! It takes a lot of components, but comes together to be a winner for any occasion! Serve over polenta or rice and get all the compliments!

It’s important to remove all the grease you can get out of the pot after it’s been cooked!

One of my favorite kitchen gadgets, cuts and dice perfectly sized carrots and onions for this dish!


  • 5 1/2 to 6 lbs. bone-in beef short ribs
  • 1/4 cup olive oil
  • 1/2 cup all purpose flour
  • Salt and freshly ground pepper
  • 6 slices bacon, chopped
  • 2 yellow onions, chopped
  • 4 garlic cloves, chopped
  • 1 teaspoon red pepper flakes
  • 2 carrots, peeled and chopped
  • 3 tablespoons tomato paste
  • 1 tablespoon sugar
  • 1 cup dry red wine
  • 1 can 14 1/2 oz. Diced tomatoes
  • 1 cup beef broth
  • 1/4 cup balsamic vinegar
  • 2 bay leaves
  • 2 fresh rosemary sprigs
  • 2 fresh thyme sprigs
  • 1 tablespoon dried oregano


Preheat oven to 350 degrees. On a paper plate, stir together the flour and 1 teaspoon salt and 1/2 teaspoon pepper. Season the ribs with salt and pepper. Turn the ribs in the seasoned flower to coat, shake off excess flour. Pour olive oil into a large heavy pot or Dutch oven and heat over medium-high heat. Working in batches, sear the ribs, turning occasionally, until browned, about 10 minutes per batch. Transfer to a plate.

Add the bacon to the pot and sauté until mostly crisp, about 4 to 5 minutes. Add the onions and sauté until beginning to soften, about 3 minutes. Stir in the garlic and red pepper lakes and sauté until fragrant, about 30 seconds. Add the carrots, tomato paste and sugar and cook, stirring often, until well blended, about 1 minute. Add the wine, bring to a boil and stir to scrape up any browned bits on the pan bottom. Stir in the tomatoes and their juices, the broth and vinegar and bring to a boil.

Return the ribs to the pot and then tomato mixture. Add the bay leaves, rosemary and thyme sprigs and oregano. Cover, transfer to the oven and cook until the ribs are very tender, about 2 to 2 1/2 hours.

Skim as much fat as possible from the cooking liquid and discard. Remove the rosemary and thyme sprigs and bay leaves. Season with salt and pepper and serve. Serves 6 to 8

(Serve over rice or polenta)