Port-Braised Short Ribs

Name: Port-Braised Short Ribs
Yield: Serves 4 to 6
Ingredients: 5 pounds, beef short ribs (6 to 8 English-style ribs), trimmed of excess fat (see note); 1 , onion, chopped; 1 , carrot, peeled and chopped; 1 , celery rib, chopped; 4 , garlic cloves, minced; 1 tablespoon, tomato paste; 3 cups, low-sodium beef broth; 1 1/2 cups, ruby port; 1/4 cup, balsamic vinegar; 1/4 cup, Minute Tapioca; 1 sprig, fresh rosemary

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Appears in Cook's Country October/November 2007

SERVES4 to 6

TIME3½ to 4¾ hours

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 en...

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