Italian Short Ribs recipe

Italian Short Ribs recipe

This Italian Short Ribs recipe, is slowly braised with red wine in our ÔÇťvitaclay ovenÔÇŁ for 2-3 hours and top with a lemon rosemary gremolata. Serve with carrots on sauce with polenta, potatoes.


Italian short ribs

  • 3 lbs. beef short ribs
  • 4 cloves garlic
  • 1 onion any color
  • 4-5 large carrots
  • 2 Tbsp. olive oil split
  • 2 Tbsp. gluten free flour blend or
  • 2 Tbsp. tomato paste
  • 1 cup red wine
  • 2 cups low sodium beef broth
  • ┬Ż tsp. kosher salt split
  • ┬Ż tsp. pepper split
  • 4-6 sprigs fresh thyme or sub ┬Ż tsp. dried thyme
  • 1 sprig fresh rosemary or sub ┬Ż tsp. dried rosemary

For The Gremolata:

  • 4-5 sprigs fresh rosemary
  • 1 clove garlic
  • 2 lemons zest only


1. Sear your Short Ribs and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Set inside VitaClay and proceed to make the braising liquid. (Do not turn on cooker until liquid is added)
2. In your sauce pan, on medium high, start with oil and your onions. When the onions begin to saut├ę. add salt and continue to stir for 4 mins.
3. Add carrots and celery and continue to cook for 3 mins.
4. Add herbs and red wine. Cook until the liquid has reduced by half. Add Beef Broth and Salt.
5. Pour over ribs already in VitaClay VM7900 multicooker. Set on ÔÇťStewÔÇŁ for 2 hours 20 minutes
Make The Gremolata:
6. Finely mince 4-5 sprigs of fresh rosemary (discard the stems). Place the minced rosemary into a small bowl.
7. Grate 1 clove of garlic into the bowl,
8. zest 2 lemons into the bowl.
9. Stir all of these ingredients until combined.
10. Serve with carrots on sauce with polenta, potatoes, or some kind of starchy side dish. Top with a spoonful of rosemary gremolata

Check out our lazy way of making this recipe directions here­čĹç

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