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.

Win 'Osteria'

In addition to excerpting a recipe each day this week, we're giving away five (5) copies of Osteria. Enter to win here »

Printed from http://www.seriouseats.com/recipes/2009/02/red-wine-braised-short-ribs-recipe.html

© Serious Eats