Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.


These short ribs take on the rich, earthy flavor of porcini mushrooms, offset by the sweetness of a port wine braise. [Photograph: Jennifer Olvera]

Some things are simply worth time and effort. Slow-braised short ribs are one of those things. Take the time to properly brown the meat, as this builds flavor for the sauce.

The same is true of the vegetables, which are first sautéed and then browned with tomato paste before liquid is added in.

Don't try to rush the braising process. The meat is best when cooked in a very low oven.

Note: Serve the short ribs alongside sautéed spinach, roasted carrots or herb-roasted fingerlings. Or skip this type of plating entirely. Instead, pull the meat from the bones, shred it and return it to the sauce. Serve it atop pappardelle.

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Braised Short Ribs With Porcini-Port Wine Sauce »

About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.


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