A slow traditional braise produces perfect beef ribs while subtle tricks in the gravy making process create the ultimate red wine sauce.
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 Certified Angus Beef ® | 2021-07-15 17:02:52 |  107,243 Views |
Classic recipe for short ribs braised in red wine
Serious Mealtimes / Vicky Wasik
This recipe is designed to give you the kind of red wine braised short ribs you would get at a fine restaurant with fork-tender meat glazed in a glossy deeply vinous sauce. The addition of reduced port wine is a crucial step that enhances the deep vinous flavor of the sauce while balancing out the sharper acidic and tannic edges of the dry red wine. Serve these with mashed potatoes polenta or some good crusty bread. You could even remove the bones and shred the beef in the finished sauce to make an absolutely wonderful sauce for fresh tagliatelle or pappardelle pasta.
5 pounds (2.3 kg) beef short ribs (see note)
