Port-Braised Short Ribs

Published October 1, 2007.

Why this recipe works:

Braised short ribs can be fatty and chewy. We set out to create a reliable recipe that produced tender ribs and flavorful—but not greasy—sauce. Roasting the ribs in the oven before braising released a lot of fat that would otherwise have ended up in our sauce. Aluminum foil kept our… read more

Braised short ribs can be fatty and chewy. We set out to create a reliable recipe that produced tender ribs and flavorful—but not greasy—sauce. Roasting the ribs in the oven before braising released a lot of fat that would otherwise have ended up in our sauce. Aluminum foil kept our Port-Braised Short Ribs from drying out during roasting. For our recipe’s braising liquid, we replaced red wine with port, and tasters loved the rich sweetness it imparted. A little balsamic vinegar added a nice acidity that complemented the meatiness of the ribs in our recipe, and a sprig of rosemary lent a welcome herbal flavor. To thicken the sauce, we used instant tapioca, which imparted no flavor of its own and gave the sauce a smoother, more refined consistency.

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Serves 4 to 6

Short ribs come in two styles. English-style ribs contain a single rib bone and a thick piece of meat. Flanken-style ribs are cut thinner and have several smaller bones. While either will work here, we prefer the less expensive and more readily available English-style ribs.

Ingredients

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