Serious Eats: Recipes
Cook the Book: Red Wine-Braised Short Ribs
A slow braise is warming from the moment you preheat the oven to that last, luscious bite of the fork-tender meat, and your kitchen smells deliciously inviting through it all. It's just the season for such a dish, so today we're bringing you Rick Tramonto's red wine-braised short ribs.
Although the title doesn't acknowledge it, the recipe calls for two cups of port in addition to the dry wine, bringing a fruity sweetness to the braising liquid and final sauce. And it's a lot of sauce, so serve these tender, fall-apart short ribs over mashed potatoes (parmesan cheese and roasted garlic make nice additions) or puréed white beans to soak up every last drop.
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