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Italian Braised Shortribs
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schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4514568
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 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
Directions
- 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.