Red Wine–Braised Short Ribs

Red Wine–Braised Short Ribs

4 servings
Tom Valenti's tender short ribs are braised in red wine with herbs and aromatics to deliver deep, comforting flavor, yielding a rich, make-ahead dish that's ideal for dinner parties or cozy weekends.

Ingredients

  • pure olive oil
    ¼ c
  • meaty beef short ribs on the bone
    6 lb
  • Salt and freshly ground pepper
  • freshly ground pepper
  • celery ribs
    2
  • carrot
    1
  • onion
    1 large
  • tomato paste
    ½ c
  • thyme sprigs
    5
  • anchovy fillets
    3
  • bay leaf
    1
  • garlic
    1 head
  • chicken stock or canned low-sodium broth
    1 quart
  • dry red wine
    2 c
  • white vinegar
    ⅓ c

Directions

  1. 1

    Preheat the oven to 325°F. Heat 2 tablespoons olive oil in a large enameled cast-iron casserole. Season the ribs with salt and pepper. Add half of the short ribs to the casserole and cook over moderately high heat until browned, about 6 minutes. Transfer the ribs to a plate. Repeat with the remaining oil and ribs.

  2. 2

    Add the celery, carrot, and onion to the casserole and cook over moderate heat until softened, about 7 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Add the thyme sprigs, anchovies, bay leaf, and garlic and cook, stirring, for 2 minutes. Add the stock, wine, and vinegar and bring to a boil. Return the short ribs to the casserole, then cover them and braise in the oven until the meat is very tender, about 3 hours.

  3. 3

    Transfer the ribs to a platter. Strain the braising liquid, pressing hard on the solids; skim the fat. Season with salt and pepper. Serve half of the ribs with some of the sauce. Reserve the rest in the remaining sauce for sandwiches.

Red Wine–Braised Short Ribs

Red Wine–Braised Short Ribs

240 min4 servings2459 cal

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About this Recipe

The Ultimate Comfort: Red Wine–Braised Short Ribs

Indulge in the unparalleled comfort and rich flavor of Red Wine–Braised Short Ribs. This exquisite recipe, inspired by Tom Valenti, transforms humble beef short ribs into a show-stopping dish that's perfect for intimate dinners or impressive gatherings. With its deep, savory sauce and fall-off-the-bone tender meat, this is truly a recipe that satisfies the soul.

What makes these tender short ribs so special? It's all in the slow, patient braising process. We start by browning the meaty beef short ribs to lock in flavor, then simmer them gently in a luxurious red wine base infused with aromatic vegetables like celery, carrots, and onions. Fresh thyme, a head of garlic, and a bay leaf contribute classic herbaceous notes, while a touch of tomato paste adds a subtle sweetness and depth. The secret ingredient? A few anchovy fillets, which melt away to provide a profound umami richness without any fishy taste, making the comforting flavor truly irresistible.

This recipe is designed to be a make-ahead dish, allowing the flavors to meld and deepen even further, making your dinner party preparations a breeze. The slow braising time, approximately 4 hours, ensures every bite of the beef short ribs is incredibly succulent and tender. The resulting rich, glossy sauce is pure liquid gold, perfect for spooning over your favorite accompaniments.

Serving Suggestions for Braised Short Ribs

These red wine–braised short ribs pair beautifully with a variety of sides that can soak up the incredible sauce:

  • Creamy mashed potatoes or polenta
  • Wide egg noodles or tagliatelle pasta
  • Steamed green beans or roasted asparagus
  • Crusty bread for dipping

Embrace the art of slow cooking and treat yourself to this magnificent Red Wine–Braised Short Ribs recipe. It's a culinary journey worth savoring!

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