dinnerFrench220 minhard

Braised Short Ribs with Red Wine and Herbs

Bone-in short ribs seared until deeply browned, then braised low and slow in red wine with aromatic vegetables, tomato paste, and fresh herbs until they are fall-off-the-bone tender. This is a project dinner that is worth every minute.

Prep25m
Cook195m
Total220m
Servings6
Calories620
Units:

Ingredients

0/16

Instructions

0/9
Chef's Tip

Short ribs are even better the next day. Make them on Saturday, refrigerate overnight, and the fat will solidify on top for easy removal. Reheat gently in the oven at 300 degrees F and the flavor will be even deeper.

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