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Recipe

Tuscan Braised Short Ribs

Scott Phillips

Servings: six.

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

Ingredients

  • 4-1/2 to 5 lb. English-style beef short ribs (8 to 12 ribs)
  • 3 Tbs. vegetable oil
  • Kosher salt
  • Ground black pepper
  • 2/3 cup medium-diced carrots
  • 2/3 cup medium-diced onions
  • 2/3 cup medium-diced fennel
  • 1 Tbs. chopped fresh thyme
  • 1 Tbs. finely chopped garlic
  • 1 to 2 tsp. paprika
  • 1 to 2 tsp. ground coriander
  • 1/2 tsp. minced anchovies
  • 1-1/2 cups dry red wine
  • 1 cup canned crushed tomatoes
  • 1/2 cup lower-salt beef broth
  • 1 to 2 Tbs. chopped fresh parsley

Nutritional Information

  • Calories (kcal) : 450
  • Fat Calories (kcal): 220
  • Fat (g): 25
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 85
  • Sodium (mg): 630
  • Carbohydrates (g): 10
  • Fiber (g): 2
  • Protein (g): 35

Preparation

  • Position a rack in the center of the oven and heat the oven to 325°F. In an 8-quart Dutch oven, heat 2 Tbs. of the oil over medium heat. Season the ribs with 2 tsp. salt and 1 tsp. pepper. Add half of the ribs to the pot (or as many as will fit without overlap), and cook, turning with tongs, until nicely browned on all sides, 3 to 4 minutes per side. Transfer the ribs to a platter and repeat with the remaining ribs. Pour off all but a thin layer of fat from the pan.

    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.

Reviews

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Reviews (9 reviews)

  • BM1Ericsak | 04/21/2019

    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!

  • chefwannabe | 02/03/2019

    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!

  • Krispie | 11/06/2017

    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

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