Italian Braised Short Ribs

Ingredients

• 1360 gBeef rib
• 946 mlWine
• 118 gTomato paste
• 473 mlBroth
• 15 mlOlive oil
• 10 pcsThyme
• 4 pcsRosemary
• 3 tbspOregano
• 18 pcsBasil
• 1.5 tspSalt
• 1 tspPepper

Instructions

1. 1

   Prepare and mix

   • Whisk tomato paste and red wine together in a bowl and set aside.
   • Season the short ribs all over with salt and freshly ground black pepper.
2. 2

   Sear

   • Heat a large heavy pot or Dutch oven over medium-high heat.
   • Add the olive oil and brown the short ribs in batches until well browned on all sides. Remove and keep warm.
3. 3

   Deglaze and braise

   • Add the wine-tomato mixture to the hot pot and whisk to deglaze, scraping up browned bits.
   • Add the beef broth, thyme, rosemary, chopped oregano and basil. Place the pot (with lid) in a cold oven, set to 250 °F (≈121 °C) and braise for 5½ hours.
4. 4

   Finish

   • Remove the short ribs and strain the sauce back into the pot; discard herb stems.
   • Shred the meat from the bones and discard the bones.
   • Return the shredded meat to the sauce and heat gently. Serve warm.