Pair these tender short ribs with creamy polenta enhanced with a bit of Parmigiano to catch all of the gravy. Customize your own braised short ribs with the Recipe Maker
Add the remaining 1 Tbs. oil, carrots, onions, and fennel to the pan. Season with 1/2 tsp. salt. Cook, stirring and scraping up any browned bits on the bottom of the pan, until the vegetables are soft and lightly browned, 6 to 8 minutes. Add the thyme, garlic, paprika, coriander, and anchovies, and cook, stirring, until well distributed and fragrant, about 1 minute.
Pour 1/2 cup of the red wine into the pot and cook, stirring to scrape up any browned bits on the bottom of the pot, until the liquid is reduced to about 2 Tbs., about 1 minute.
Transfer all the ribs (and any juices that have accumulated) back into the pot. Pour 1-1/2 cups water, the tomatoes, beef broth, and remaining 1/2 cup red wine over the ribs and using tongs, arrange the ribs as evenly as possible and no more than two layers deep.
Bring the liquid to a simmer, cover, and put the pot in the oven. Cook, turning the ribs with tongs about every 40 minutes, until they are fork tender, about 2-3/4 hours. (The meat may fall off most of the bones about midway through cooking; this does not mean that the ribs are fully tender.)
Season to taste with salt and pepper.
Serve the ribs with the sauce spooned over, sprinkled with chopped parsley.
Make Ahead Tips
It’s best to braise short ribs a day (or at least several hours) ahead for a couple of reasons. First, this allows you to chill the sauce so it can be defatted thoroughly. Also, the flavors only get better with time. To reheat, arrange the meat snugly in a baking dish, cover with foil, and put in a 350°F oven. Reheat the sauce on the stovetop.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
to thicken the sauce, I ran it thru a blender, thick and smooth! Instead of using more salt, added a small can of sliced pearl olives. Came out, OUTSTANDING!
These were very flavorful and tender! I followed this recipe for technique and basic ingredients but I followed the recipe maker and added 3 minced anchovies and 2 tablespoons of tomato paste. I made them a day ahead and reheated them as directed. They were delicious served over soft polenta!
This was definately an easy recipe but we didn't fall in love with it as other reviewers did. It had an unusual flavor that we coulnd't pin point but didn't love. The results were impacted by our meat not being of the highest quality - it was the first time we tried this supplier. Even so, I probably would chose a different short rib recipe
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?