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Port-Braised Short Ribs

From

October/November 2007

Port-Braised Short Ribs

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.

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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