Port-Braised Short Ribs
Braised short ribs can be fatty and chewy. We set out to create a reliable recipe that produces tender ribs and flavorful-but not greasy-sauce.
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 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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