RCI-MT.003.0046.001
Italian Braised Shortribs
Shortribs cooked in red wine with classic Italian herbs makes them flavorful, moist, and fork tender.
Prep15 min
Cook360 min
Total375 min
Servings4
Difficultyintermediate
Ingredients
- English-cut shortribs3 pounds
- red wine1 quartpreferably Chianti
- 1/2 cup
- 1/2 quart
- 1 tbsp
- sprigs thyme10 whole
- sprigs rosemary4 whole
- 3 tbsp
- 18 unit
- 1 unit
Method
1
Whisk together tomato paste and wine. Set aside.
2 minutes
2
Season shortribs with salt and black pepper.
1 minutes
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.
15 minutes
4
Add wine mixture to Dutch oven and whisk continously to dissolve browned bits. Add remaining ingredients and place in a cold oven. Set oven to 250° and cook for 5 1/2 hours.
330 minutes
5
Remove shortribs and strain sauce back into Dutch oven. Discard herb pieces and shred short ribs. Discard bones.
10 minutes
6
Add shortribs back into sauce and heat over low heat just until heated through. Serve warm.
5 minutes