Italian Braised Shortribs

Ingredients

• 3 pounds english-cut short-ribs
• 1 quart red wine, preferably chianti
• ½ cup tomato paste
• ½ quart beef broth
• 1 tbsp olive oil
• 10 whole sprigs thyme
• 4 whole sprigs rosemary
• 3 tbsp oregano
• 18 basil leaves
• to taste salt
• to taste black pepper

Steps

1. Whisk together the tomato paste and wine.
2. Set aside.
3. Season the shortribs with salt and black pepper.
4. Heat a 6-quart cast-iron or enamel Dutch oven over medium high heat.
5. Pour in the oil.
6. Add the shortribs, one at a time, until browned on all sides.
7. Remove.
8. Keep warm.
9. Add the wine mixture to the Dutch oven.
10. Whisk continuously to dissolve browned bits.
11. Add the remaining ingredients.
12. Place in a cold oven.
13. Set the oven to 250°F.
14. Cook for 5 ½ hours.
15. Remove the shortribs.
16. Strain the sauce back into the Dutch oven.
17. Discard the herb pieces.
18. Shred the short ribs.
19. Discard the bones.
20. Add the shortribs back into the sauce.
21. Heat over low heat just until heated through.
22. Serve warm.