Last modified on 27 July 2014, at 16:00

Cookbook:Italian Braised Shortribs

Cookbook | Ingredients | Recipes

Shortribs cooked in red wine with classic Italian herbs makes them flavorful, moist, and fork tender.

IngredientsEdit

  • 3 pounds English-cut shortribs
  • 1 quart red wine, preferably Chianti
  • 1/2 cup tomato paste
  • 1/2 quart beef broth
  • 1 tbsp olive oil
  • 10 whole sprigs thyme
  • 4 whole sprigs rosemary
  • 3 tbsp finely chopped oregano
  • 18 basil leaves
  • Salt and freshly ground black pepper

ProcedureEdit

  1. Whisk together tomato paste and wine. Set aside.
  2. Season shortribs with salt and black pepper.
  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. 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° and cook for 5 1/2 hours.
  5. Remove shortribs and strain sauce back into Dutch oven. Discard herb pieces and shred short ribs. Discard bones.
  6. Add shortribs back into sauce and heat over low heat just until heated through. Serve warm.

Also see: Braised Shortribs