RCI-MT.003.0003.001

Wine Braised Shortribs

Name: Wine Braised Shortribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds English-cut shortribs; 1 unit Salt and freshly ground black pepper; 1/4 cup Worcestershire sauce; 2 cups red wine; 3 tbsp tomato paste; 1 large onion (diced); 1 tbsp smoked paprika; 1 1/2 pounds red potatoes (quartered but left unpeeled); 2 tbsp olive oil (divided); 1/4 cup beef broth; 2 tbsp finely chopped rosemary

Wine Braised Shortribs from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

English-cut shortribs
3 pounds
Salt and freshly ground black pepper
1 unit
Worcestershire sauce
1/4 cup
red wine
2 cups
tomato paste
3 tbsp
onion
diced
1 large
smoked paprika
1 tbsp
red potatoes
quartered but left unpeeled
1 1/2 pounds
olive oil
divided
2 tbsp
beef broth
1/4 cup
finely chopped rosemary
2 tbsp

Method

Heat a 6-quart Dutch oven over medium high heat. Add oil and heat for one more minute.

Season shortribs with salt and freshly ground black pepper. Add to Dutch oven and cook until deeply browned on all sides. Remove and keep warm.

Add remaining oil and onion and sauté until lightly browned at the edges. Add potatoes, shortribs, and remaining ingredients except rosemary.

Place in a cold oven then turn oven to 250° and bake for 5 1/2 hours.

Remove and skim fat. Serve sprinkled with rosemary.

Wine Braised Shortribs

Ingredients

Method

What Makes This Variant Distinct