Italian Braised Shortribs
Short-ribs cooked in red wine with classic Italian herbs makes them flavorful, moist, and fork tender. Also see: Braised Shortribs.
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
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.
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.