Prepare to embark on a culinary journey that will transform your kitchen into a rustic Italian haven! These Sangiovese-braised short ribs are not just a meal, but a sensory experience that promises to tantalize your taste buds and impress even the most discerning dinner guests. With fall-off-the-bone tender meat bathed in a rich, wine-infused sauce, this recipe is about to become your new go-to showstopper that combines sophisticated Italian flavors with ultimate comfort food.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 lbs short ribs
- 1 bottle Sangiovese wine
- 2 cups beef broth
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Remove short ribs from refrigerator 30 minutes before cooking to bring to room temperature. Pat ribs dry with paper towels and generously season all sides with salt and freshly ground black pepper.
- Preheat oven to 325°F (165°C). In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat until shimmering.
- Sear short ribs in batches, ensuring each piece develops a deep golden-brown crust on all sides, approximately 3-4 minutes per side. Transfer browned ribs to a plate and set aside.
- In the same pot, add chopped onions, carrots, celery, and garlic. Sauté vegetables until they become soft and slightly caramelized, about 5-6 minutes.
- Deglaze the pot with Sangiovese wine, scraping up all browned bits from the bottom. Allow wine to reduce by half, concentrating the flavors.
- Return short ribs to the pot, add beef broth, ensuring liquid comes about two-thirds up the sides of the meat.
- Cover pot with a tight-fitting lid and transfer to preheated oven. Braise for
- 5 to 3 hours, or until meat is extremely tender and easily pulls apart with a fork.
- Remove pot from oven. Carefully transfer short ribs to a serving platter and tent with foil to keep warm.
- Strain cooking liquid, skimming off excess fat. Reduce sauce on stovetop if desired for more intense flavor.
- Serve short ribs with reduced sauce, accompanied by creamy polenta or roasted root vegetables.
Tips
- Choose the Right Cut: Select well-marbled, bone-in short ribs for maximum flavor and tenderness.
- Room Temperature Matters: Letting the meat sit at room temperature before cooking ensures even cooking and better searing.
- Searing is Key: Take time to develop a deep golden-brown crust on the ribs - this builds incredible depth of flavor.
- Wine Selection: While Sangiovese is traditional, don't be afraid to experiment with other full-bodied red wines like Cabernet or Merlot.
- Low and Slow is the Secret: Braising at a low temperature for several hours breaks down tough connective tissues, creating melt-in-your-mouth meat.
- Fat Management: Skim excess fat from the cooking liquid to keep the sauce from becoming greasy.
- Make Ahead Friendly: This dish actually tastes better the next day, so consider preparing it in advance for stress-free entertaining.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 8g
Protein: 55g
Fat: 42g
Saturated Fat: 18g
Cholesterol: 180mg
