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Italian Braised Shortribs

@arecipe.bsky.social

Short-ribs cooked in red wine with classic Italian herbs makes them flavorful, moist, and fork tender. Also see: Braised Shortribs.

Ingredients

  • 3 pounds English-cut short-ribs
  • 1 quart red wine, preferably Chianti
  • ½ cup tomato paste
  • ½ quart beef broth
  • 1 tbsp olive oil
  • 10 whole sprigs thyme
  • 4 whole sprigs rosemary
  • 3 tbsp finely-chopped oregano
  • 18 basil leaves
  • Salt
  • Freshly-ground black pepper

Instructions

  1. 1
    Whisk together tomato paste and wine. Set aside.
  2. 2
    Season shortribs with salt and black pepper.
  3. 3
    Heat a 6-quart cast-iron or enamel Dutch oven over medium high heat. Pour in oil and add shortribs, one at a time, until browned on all sides. Remove and keep warm.
  4. 4
    Add wine mixture to Dutch oven and whisk continuously to dissolve browned bits. Add remaining ingredients and place in a cold oven. Set oven to 250°F and cook for 5 ½ hours.
  5. 5
    Remove shortribs and strain sauce back into Dutch oven. Discard herb pieces and shred short ribs. Discard bones.
  6. 6
    Add shortribs back into sauce and heat over low heat just until heated through. Serve warm.
Category
Entree/Main
Cuisine
Italian

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Italian_Braised_Shortribs