Italy / Main
Italian Braised Shortribs
Short-ribs cooked in red wine with classic Italian herbs makes them flavorful, moist, and fork tender. Also see: Braised Shortribs.
Ingredients
- beef short rib, English-cut3 lb
- red wine, preferably Chianti1 quart
- tomato paste1/2 cup
- beef stock1/2 quart
- olive oil1 tbsp
- thyme, whole10 sprig
- rosemary, whole4 sprig
- oregano, finely chopped3 tbsp
- basil leaves18
- salt
- black pepper, freshly ground
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Whisk together tomato paste and wine. Set aside.
Season shortribs with salt and black pepper.
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.
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.
Remove shortribs and strain sauce back into Dutch oven. Discard herb pieces and shred short ribs. Discard bones.
Add shortribs back into sauce and heat over low heat just until heated through. Serve warm.
