Serious Eats: Recipes

Braised Short Ribs With Porcini-Port Wine Sauce

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

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 with thick pasta, such as pappardelle or rigatoni.

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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