Italian Braised Shortribs
Italian braised shortribs simmer for hours in a bath of Chianti, tomato paste and fresh herbs until the meat turns tender enough to shred with a fork. The pot goes into a cold oven set to a low 250°F, so the beef cooks gently and stays moist. Thyme, rosemary, oregano and basil flavor the sauce, which is strained and spooned back over the meat. It suits a slow weekend afternoon.
Instructions
Whisk the tomato paste into the red wine until smooth and set the mixture aside. Season the short ribs on all sides with salt and black pepper.
Heat a 6-quart cast-iron or enamel Dutch oven over medium-high heat and pour in the olive oil. Add the short ribs one at a time and brown them on every side, then remove them to a plate and keep them warm.
Pour the wine and tomato mixture into the Dutch oven and whisk constantly so the browned bits lift from the bottom of the pot. Return the ribs, add the beef broth, thyme, rosemary, oregano and basil, and cover the pot.
Place the pot in a cold oven, then set the oven to 250°F. Cook for 5 ½ hours, until the meat is tender enough to fall apart with a fork.
Lift the ribs out of the pot and strain the sauce back into the Dutch oven, throwing away the herb stems and leaves. Shred the meat off the bones and discard the bones.
Return the shredded meat to the sauce and warm it over low heat just until heated through. Serve warm.
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