Italian Braised Shortribs
Short-ribs cooked in red wine with classic Italian herbs makes them flavorful, moist, and fork tender. Also see: Braised Shortribs.
Source and licence
"Italian Braised Shortribs" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Italian_Braised_Shortribs, revision 4514568), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Italian_Braised_Shortribs&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4514568
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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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
Method
- 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.