North Italia Braised Short Rib Lumache Recipe

Weekends are perfect for slow cooking. The house feels calm, and the kitchen slowly fills with warm, rich smells. The North Italia Braised Short Rib Lumache recipe fits this peaceful mood perfectly.

In Central and Southern Italy, families have cooked meat in tomato sauce for generations, letting it simmer for hours until it becomes soft and full of flavor. This dish brings that same tradition to your table.

One winter Sunday, I was cooking the recipe while the wind rushed outside. The ribs gently cooked on the stove, the sauce bubbled slowly, and the whole kitchen smelled cozy and welcoming, filling me with warmth and anticipation for the meal ahead.

When the meat turned tender, it mixed with the thick tomato sauce and wrapped around every piece of lumache pasta. Each bite felt warm and comforting, just right for a cold day.

This north italia braised short rib lumache recipe shows how simple ingredients and slow cooking can create something truly special.

What Cut of Meat is Best for Braised Short Ribs?

Choosing the right meat makes a big difference. Here’s what works best for the North Italia Braised Short Rib Lumache recipe:

Go for Bone-In Short Ribs: The best cut for braising is called “English-cut” short ribs. These are single pieces of meat cut parallel to the bone. You’ll see a beautiful piece of meat sitting on top of a bone.

Why This Cut Works: The bone adds so much rich flavor to the sauce as it cooks low and slow. The meat itself has a great amount of marbling (that’s little streaks of fat). That fat melts into the meat during the long cook time, making it incredibly juicy and tender. It’s practically impossible to dry out!

What to Avoid: Try to avoid “flanken-cut” ribs, which are cut across the bones. They are thinner and better for quick grilling, not for a long, slow braise like our North Italia Braised Short Rib Lumache recipe needs.

What’s the Secret to Tender Ribs?

The secret isn’t good ingredient. It’s all about time and low heat. Braising is a simple cooking method where you first brown the meat to create a tasty crust.

Then, you let it cook covered in liquid for a very long time in a low oven. This gentle heat breaks down all the tough connective tissues in the meat, turning them into soft, melt-in-your-mouth gelatin.

You can’t rush this process. Patience is the real key to getting ribs so tender you can shred them with just a fork.

North Italia Braised Short Rib Lumache Ingredients

• 4 lbs short ribs, patted dry and trimmed of excess fat : These are the base of the dish. Choose bone-in ribs with good marbling. Pat them completely dry for better browning. You can substitute with chuck roast cut into large pieces, but cooking time may vary.
• Salt and black pepper : Basic seasoning that enhances all other flavors. Use kosher salt for even coverage. Freshly ground black pepper gives the best taste.
• 2 Tbsp oil (olive oil or neutral oil) : For browning the meat. Extra virgin olive oil adds flavor, but regular olive oil or vegetable oil works fine too. Avoid oils with low smoke points like butter for this high-heat step.
• 1½ cups onions, chopped : Adds sweetness and depth. Yellow onions work best, but white onions are fine too. Dice them evenly so they cook at the same rate. Sweet onions like Vidalia can substitute for milder flavor.
• 1 cup carrots, chopped : Brings natural sweetness to balance the rich meat. Peel and dice into uniform pieces. Parsnips can substitute for earthier flavor, or skip entirely for simpler taste.
• 1 cup celery, chopped : Adds freshness and helps build the flavor base. Include some leaves for extra taste. Fennel can substitute for a slight licorice note, or use more carrots instead.
• 2 cups dry red wine : Deglazes the pot and adds complexity. Choose something you’d drink—Cabernet Sauvignon or Merlot work well. Can substitute with additional beef broth plus 2 tablespoons red wine vinegar for acidity.
• 2 Tbsp garlic, chopped : Essential for depth. Fresh garlic tastes much better than pre-chopped. Can use 2 teaspoons garlic powder in a pinch, but fresh is worth the effort.
• 2 sprigs fresh rosemary : Classic herb for braised meats. Strip leaves from thick stems before adding. Dried rosemary (1 teaspoon) can substitute, but fresh gives better flavor. Thyme works as alternative.
• 2 Tbsp tomato paste : adds rich, concentrated tomato flavor. If using double-concentrated paste, use 1 Tbsp. While there’s no exact substitute, you can add extra canned tomatoes if needed, but the sauce may be slightly less thick and flavorful.
• 2 cups beef broth (plus extra if needed) : Provides the braising liquid base. Low-sodium lets you control salt levels. Homemade tastes best, but quality store-bought works fine. Vegetable broth can substitute for lighter flavor.
• 1 (28 oz) can tomatoes (whole or crushed) : Foundation of the sauce. San Marzano tomatoes taste best but regular canned works too. Whole tomatoes you crush by hand give better texture than pre-crushed varieties.
• 1 dried bay leaf : Adds subtle herbal background note. Remove before serving—fresh bay leaves are too strong for this dish. No good substitute exists, but dish works without it.
• Fresh parsley, chopped, for garnish : Brightens the finished dish with color and fresh flavor. Flat-leaf parsley tastes better than curly. Fresh chives or basil can substitute for different flavor profiles.
• Grated Pecorino Romano cheese, for serving : Traditional finishing touch that adds sharp, salty flavor. Parmigiano-Reggiano works as substitute. Pre-grated works but fresh-grated tastes much better.

Required Equipment

1. Large heavy-bottomed pot – Dutch oven works best
2. Tongs – For turning meat safely
3. Wooden spoon – Won’t scratch pot surface
4. Bowl – For holding browned ribs
5. Forks – Two forks for shredding meat
6. Kitchen towel – For patting ribs dry

How To Make North Italia Braised Short Rib Lumache

Step 1 | Pat the Rib

Heat your oven to 300°F. Take the short ribs out of the fridge 30 minutes early so they warm up a bit. This helps them cook more evenly. Pat each rib completely dry with paper towels—any moisture will prevent good browning. Season all sides generously with salt and black pepper, pressing the seasonings into the meat.

Step 2 | Brown the Ribs

Get your heavy pot hot over medium-high heat and add the oil. When the oil shimmers and moves easily, it’s ready. Place the ribs in the pot without crowding them, browning in batches if needed. Let each side get deep brown – about 3-4 minutes per side. Don’t move them too soon. Once all sides are browned, move the ribs to a plate and set aside.

Step 3 | Cook the Vegetables

Turn the heat down to medium and add the chopped onions, carrots, and celery to the same pot. The fond (brown bits) from the meat will flavor the vegetables. Cook for 5-7 minutes, stirring often, until the onions turn clear and the vegetables soften.

Step 4 | Add Tomato Paste, Garlic, and Herbs

Push the vegetables to one side and add the tomato paste to the empty space. Cook for 2 minutes, stirring and pressing it into the pot bottom to remove the raw taste. Add the chopped garlic and rosemary sprigs and cook for 30 seconds until fragrant.

Step 5 | Deglaze with Wine

Pour in the red wine and use a wooden spoon to scrape up all the brown bits from the pot bottom. Let the wine bubble and reduce by half, about 4-5 minutes, until it looks thicker and darker.

Step 6 | Add Broth, Tomatoes, and Bay Leaf

Add the beef broth, canned tomatoes (crushed by hand), and the bay leaf. Stir everything together well. Return the browned short ribs and any collected juices to the pot. Ensure the liquid comes about halfway up the ribs, adding more broth if necessary.

Step 7 | Braise in the Oven

Bring everything to a gentle simmer on the stove, then cover with a tight-fitting lid. Move the pot to the preheated oven and braise for 2½ to 3 hours. Check after 2 hours—the meat should be very tender and almost falling off the bone.

Step 8 | Shred the Meat

Remove the pot from the oven carefully. Take the ribs out and put them in a bowl. Discard the bones and large pieces of fat. Shred the meat into bite-sized pieces using two forks. Skim any excess fat from the sauce if needed.

Step 9 | Finish in the Sauce

Return the shredded meat to the pot with the sauce. Place the pot on the stove over medium heat and simmer for 10-15 minutes to blend flavors and slightly thicken the sauce. Taste and adjust seasoning with salt and pepper. Remove the bay leaf before serving.

Chef Tips + Notes

• Low and Slow: Resist the urge to increase the oven temperature. Gentle, slow cooking is what makes the ribs tender.
• Skipping the Wine: If you prefer not to cook with wine, you can replace it with an equal amount of beef broth mixed with 1 tablespoon of red wine vinegar or balsamic vinegar for acidity.
• Rest in Sauce: Let shredded meat rest in the sauce off heat for 5 minutes before serving to allow better juice absorption.

What to Serve with Braised Short Rib

This North Italia braised short rib lumache recipe is a complete meal on its own because the pasta is mixed right in. The classic way to serve it is just like that, in a big bowl with extra cheese on top.

If you want to add something on the side, a simple green salad with a light vinaigrette is perfect to balance the rich meat. A piece of crusty, warm bread is also great for soaking up any extra sauce left in your bowl.

For a vegetable side, roasted asparagus or sautéed greens like kale or spinach would be delicious and add a healthy touch to your dinner.

Make-Ahead and Storage

Make-Ahead: This dish actually improves when made in advance. Cook the recipe completely up to the final seasoning step, then cool to room temperature before refrigerating.

The flavors have time to blend and deepen overnight, creating an even more delicious meal. You can prepare this dish up to 3 days before serving.

How to Store: Keep leftovers in the refrigerator for up to 4 days in airtight containers. The sauce will thicken as it cools, which is completely normal.

For longer storage, freeze portions in freezer-safe containers for up to 3 months. Leave some space at the top of containers since the liquid expands when frozen.

How to Reheat: Thaw frozen portions overnight in the refrigerator before reheating. Warm gently on the stove over low heat, stirring occasionally and adding a splash of broth if the sauce seems too thick.

You can also reheat individual portions in the microwave, stirring every minute until heated through. The meat should be steaming hot before serving.

North Italia Braised Short Rib Lumache Recipe FAQs

1. Can I use boneless short ribs instead of bone-in?

Yes, boneless short ribs work too. They cook a bit faster and are easier to shred. But bone-in ribs give extra flavor as they braise, so the sauce becomes richer. Just watch the cooking time and check for tenderness early.

2. Can I cook this in a slow cooker?

Yes, after browning the meat and vegetables, place everything into a slow cooker. Cook on low for 8 hours or high for about 5. The meat will become tender and shred easily.

3. How do I know when the ribs are done?

The ribs are ready when they shred easily with a fork and almost fall off the bone. This usually takes 2½ to 3 hours in the oven at low heat.

4. Why is my braising sauce too thin or too thick?

Thin sauce usually means too much liquid was added or the dish didn’t cook long enough to reduce properly. Simmer uncovered on the stove for 15-20 minutes to thicken.

Thick sauce happens when too much liquid evaporated during cooking – simply add warm broth a little at a time until you reach the right consistency.

5. What’s the best way to remove excess fat from the sauce?

The easiest method is to let the dish cool completely, then refrigerate overnight. The fat will solidify on top and lift off easily with a spoon. For immediate serving, use a shallow spoon to skim fat from the surface, or drop ice cubes into the sauce briefly – fat will stick to the cold cubes.

6. Why is searing the meat so important?

Searing creates a beautiful brown crust through a process called the Maillard reaction. This isn’t just for color; it adds a huge amount of deep, savory flavor to the entire dish that you simply can’t get otherwise.

Continue to Content

North Italia Braised Short Rib Lumache Recipe

Yield: 6 servings

Prep Time: 30 minutes

Cook Time: 3 hours 15 minutes

Total Time: 3 hours 45 minutes

Enjoy the North Italia Braised Short Rib Lumache recipe with tender beef, savory tomato sauce, and pasta for a rich, comforting Italian favorite.

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Ingredients

• 4 lbs short ribs, bone-in, patted dry and trimmed of excess fat
• 2 tsp kosher salt (plus more to taste)
• 1 tsp freshly ground black pepper (plus more to taste)
• 2 Tbsp olive oil (or neutral oil)
• 1½ cups onions, chopped
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 2 Tbsp garlic, chopped (about 4–6 cloves)
• 2 Tbsp tomato paste
• 2 sprigs fresh rosemary
• 2 cups dry red wine (Cabernet Sauvignon or Merlot)
• 2 cups beef broth (plus extra if needed)
• 1 (28 oz) can whole or crushed tomatoes (preferably San Marzano)
• 1 dried bay leaf
• 1 lb lumache pasta (or similar pasta)
• Fresh parsley, chopped, for garnish
• Grated Pecorino Romano cheese, for serving

Instructions

1. Heat your oven to 300°F. Take the short ribs out of the fridge 30 minutes early so they warm up a bit. This helps them cook more evenly. Pat each rib completely dry with paper towels—any moisture will prevent good browning. Season all sides generously with salt and black pepper, pressing the seasonings into the meat.
   
2. Get your heavy pot hot over medium-high heat and add the oil. When the oil shimmers and moves easily, it's ready. Place the ribs in the pot without crowding them, browning in batches if needed. Let each side get deep brown—about 3-4 minutes per side. Don’t move them too soon. Once all sides are browned, move the ribs to a plate and set aside.
   
3. Turn the heat down to medium and add the chopped onions, carrots, and celery to the same pot. The fond (brown bits) from the meat will flavor the vegetables. Cook for 5-7 minutes, stirring often, until the onions turn clear and the vegetables soften.
   
4. Push the vegetables to one side and add the tomato paste to the empty space. Cook for 2 minutes, stirring and pressing it into the pot bottom to remove the raw taste. Add the chopped garlic and rosemary sprigs and cook for 30 seconds until fragrant.
   
5. Pour in the red wine and use a wooden spoon to scrape up all the brown bits from the pot bottom. Let the wine bubble and reduce by half, about 4-5 minutes, until it looks thicker and darker.
   
6. Add the beef broth, canned tomatoes (crushed by hand), and the bay leaf. Stir everything together well. Return the browned short ribs and any collected juices to the pot. Ensure the liquid comes about halfway up the ribs, adding more broth if necessary.
7. Bring everything to a gentle simmer on the stove, then cover with a tight-fitting lid. Move the pot to the preheated oven and braise for 2½ to 3 hours. Check after 2 hours—the meat should be very tender and almost falling off the bone.
   
8. Remove the pot from the oven carefully. Take the ribs out and put them in a bowl. Discard the bones and large pieces of fat. Shred the meat into bite-sized pieces using two forks. Skim any excess fat from the sauce if needed.
   
9. Return the shredded meat to the pot with the sauce. Place the pot on the stove over medium heat and simmer for 10-15 minutes to blend flavors and slightly thicken the sauce. Taste and adjust seasoning with salt and pepper. Remove the bay leaf before serving.

Nutrition Information:

Serving Size: (Per Serving – based on 6 servings)
Amount Per Serving: Calories: 685Total Fat: 38gSaturated Fat: 14gCholesterol: 160mgSodium: 920mgCarbohydrates: 28gFiber: 5gSugar: 10g

The North Italia Braised Short Rib Lumache recipe is all about comfort and tradition. With simple steps and slow cooking, it transforms beef, wine, and tomatoes into a rich and hearty pasta dish.

Served on a Sunday dinner or for a special meal, this recipe brings warmth and flavor to the table in every bite.