Red Wine Braised Short Ribs

Step by step

1. Heat the pot over medium-high heat. Season and sear the ribs in batches, then set aside.
2. Cook onion, carrot and celery until soft. Add garlic and tomato paste; cook 2 minutes.
3. Add wine, scrape up the browned bits and reduce by half.
4. Return ribs to the pot. Add enough stock to reach about two-thirds of the meat, then add the herbs.
5. Cover and braise at 160°C (325°F) on a lower-middle rack for 2½–3 hours, until fork-tender; the source gives 90–95°C internal temperature.
6. Skim fat. Reduce the sauce until it coats a spoon; add balsamic if using. Serve with mash, polenta or thick sourdough toast.

Tip

The AHJ recipe suggests chilling overnight, lifting the fat cap and reheating gently the next day.