Italian red-wine braised short ribs

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Method

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1. Whisk the tomato paste and wine together and set aside.
2. Season the short ribs with salt and pepper.
3. Heat a large, heavy lidded pot over medium-high heat, add the oil, and brown the ribs on all sides, one at a time. Remove and keep warm.
4. Pour the wine mixture into the pot and whisk constantly to dissolve the browned bits. Add the remaining ingredients, return the ribs, and place the pot in a cold oven. Set it to 120°C and cook for 5½ hours.
5. Remove the ribs, strain the sauce back into the pot, discard the herbs, and shred the meat off the bones; discard the bones.
6. Return the meat to the strained sauce, warm through over low heat, and serve hot.

Source: Wikibooks Cookbook – Italian Braised Shortribs (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

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