These short ribs pizzaiola are rustic, slow-braised beef short ribs simmered in a rich tomato, garlic, and wine sauce with mushrooms and peppers. I love how the slow cooking turns the ribs incredibly tender while the sauce becomes deep, savory, and comforting — perfect for serving over pasta, polenta, mashed potatoes, or rice. Short Ribs Pizzaiola

Why You’ll Love This Recipe

I love this recipe because it transforms a tougher cut of meat into something luxurious and melt-in-my-mouth tender. The tomato-based pizzaiola sauce is hearty yet bright, and the combination of mushrooms, peppers, garlic, and herbs adds complexity without much effort. I also appreciate how flexible this dish is: whether I serve it for a cozy weekend dinner or a special gathering, it always feels impressive.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 (28-ounce) can San Marzano plum tomatoes
6 beef short ribs (about 3 pounds total)
3 teaspoons kosher salt, plus more to taste
2 tablespoons olive oil
10 large brown mushrooms, halved
1 yellow onion, diced
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1/4 teaspoon red chili flakes
8 cloves garlic, finely minced
1/2 cup white wine
1 cup chicken or beef broth
1 large red bell pepper, diced
1/2 cup fresh basil leaves, torn for serving

Directions

Transfer the canned tomatoes into a bowl and crush them by hand into a purée; set aside.
Season the short ribs generously with salt on all sides.
Heat olive oil in a Dutch oven over high heat, then brown the ribs thoroughly on all sides. Remove and set aside.
Add the mushrooms (with a pinch of salt) to the pot, flat-side down, and cook until golden brown.
Add the diced onion and cook until softened. Stir in the oregano, pepper, and chili flakes; cook briefly before adding the garlic.
Pour in the white wine to deglaze the pot. Add the crushed tomatoes and broth, bring to a simmer, then add the diced bell pepper. Return the ribs to the pot.
Reduce heat to low, cover, and simmer for 3 to 4 hours, flipping the ribs halfway through, until the meat is very tender.
Remove the ribs and boil the sauce for about 10 minutes to thicken, skimming off excess fat and adjusting seasoning.
Return the ribs to the pot and simmer another 10 minutes, basting them with the sauce. Serve with torn basil on top.

Servings And Timing

Servings: 6
Prep time: about 20 minutes
Cook time: about 3 hours 40 minutes
Total time: about 4 hours

Variations

I sometimes swap short ribs for beef chuck when I want a slightly quicker, more affordable option.
For a richer sauce, I like adding a splash of heavy cream or a knob of butter toward the end.
For extra depth, I occasionally add a few anchovies to the sautéed onions — they melt into the sauce and enhance the savory flavor.
If I want more vegetables, I add carrots or celery during the simmering stage.
For a spicier version, I increase the chili flakes or stir in a dash of Calabrian chili paste.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm the ribs and sauce gently on the stovetop over low heat until heated through. This dish reheats beautifully — the flavors deepen overnight. It also freezes well for up to 3 months; I thaw overnight in the fridge before reheating.

FAQs

How do I know when the short ribs are tender enough?

I check doneness by piercing the meat with a fork — it should slide in easily and the meat should almost fall off the bone.

Can I use a different type of wine?

I prefer white wine for brightness, but I sometimes use red wine when I want a deeper, richer sauce.

What’s the best side to serve with this?

I like serving it over creamy polenta, mashed potatoes, egg noodles, or even crusty bread to soak up the sauce.

Can I make this dish ahead?

Yes, and I often do. The flavors become even better after resting in the fridge overnight.

Do I need to brown the ribs first?

I always brown them because it builds rich flavor and helps deepen the overall taste of the sauce.

Conclusion

Short ribs pizzaiola is one of my favorite comfort dishes, combining tender braised beef with a deeply flavorful tomato sauce that feels both rustic and elegant. I love how simple the ingredients are and how they transform into something special with slow cooking. It’s a wonderful dish to prepare for family, guests, or when I simply want a satisfying meal that fills the kitchen with incredible aromas.