Cookbook:Italian Braised Shortribs

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

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

Procedure

 * 1) Whisk together tomato paste and wine. Set aside.
 * 2) Season shortribs with salt and black pepper.
 * 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.
 * 4) 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) Remove shortribs and strain sauce back into Dutch oven. Discard herb pieces and shred short ribs. Discard bones.
 * 6) Add shortribs back into sauce and heat over low heat just until heated through. Serve warm.