Wine Braised Shortribs
Wine braised shortribs start in a cold oven and cook for 5½ hours at 250°F, a slow, gentle heat that turns tough rib meat tender. The braise pairs red wine and Worcestershire sauce with tomato paste and smoked paprika, which gives the sauce a savory, faintly smoky depth. Unpeeled red potatoes cook in the same pot and soak up the liquid, so dinner needs only a scattering of fresh rosemary.
Instructions
Heat a 6-quart Dutch oven over medium-high heat. Add half of the olive oil and let it warm for another minute.
Season the shortribs with salt and freshly ground black pepper. Brown them in the pot until deeply colored on all sides, then remove them and keep them warm.
Add the remaining oil and the diced onion to the pot. Sauté until the edges of the onion are lightly browned.
Return the shortribs to the pot along with the potatoes, Worcestershire sauce, red wine, tomato paste, smoked paprika and beef broth. Hold back the rosemary for the end.
Put the covered or uncovered pot, as you prefer, into a cold oven, then set the oven to 250°F. Bake for 5½ hours, until the meat is very tender.
Skim the fat from the surface of the sauce. Serve the ribs and potatoes sprinkled with the chopped rosemary.
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