Italian-style Braised Short Ribs in Red Wine


1 (750 ml) bottle full-bodied dry red wine
4 pounds beef short ribs, cut into individual 4-inch-long ribs
2 teaspoons salt
1 teaspoon black pepper
3 tablespoons olive oil
2 ounces sliced pancetta, chopped
1 medium onion, chopped
5 large garlic cloves, finely chopped
3 medium carrots, chopped
3 celery ribs, chopped
4 thyme sprigs
2 rosemary sprigs
1 (14-ounce) can diced tomatoes in juice
2 cups water


  1. Preheat oven to 325°F, with rack in lower third.
  2. Boil wine in a 2- to 3-quart pot until reduced to 1 cup, 20 to 25 minutes.
  3. Meanwhile, pat ribs dry; rub with salt and pepper.
  4. Heat oil in pot over high heat until it shimmers and quickly brown ribs on all 3 meaty sides (but not bone side) without crowding, in batches, about 1 minute per side.
  5. Transfer meat to a large plate. Pour off all but 1 tablespoon fat and cook pancetta over medium heat, stirring, until browned and fat is rendered. Add onion and cook, stirring occasionally, until softened and lightly browned, about 6 minutes.
  6. Add garlic and cook, stirring, until pale golden, about 2 minutes.
  7. Add carrots, celery, and herbs and cook, stirring occasionally, 2 minutes.
  8. Stir in tomatoes with their juice and return ribs with any juices to pot, arranging them bone side down.
  9. Add reduced wine and water and bring liquid to a boil, uncovered. Cover pot and transfer to oven, then braise until meat is very tender, 2 to 2-1/2 hours.
  10. Skim off excess fat from surface of sauce and discard herb stems. If a thicker sauce is desired, transfer ribs carefullly to a plate (meat will fall off bones easily) and boil sauce, stirring occasionally, to thicken slightly.
  11. Return short ribs to sauce. Serve with buttered pasta tossed with chopped parsley.

Makes 6 servings.

Source: Gourmet Italian