Sort ingredients
userdd6767
QR Code
Listen
Pdf
Pour wine into a saucepan, heat until hot, then ignite. Let flames die, boil until reduced by half, remove from heat.
Center oven rack, preheat to 350°F.
Heat oil in a large, oven-safe pot. Season ribs with salt and pepper, dust with flour. Sear ribs 4-5 minutes per side until browned, set aside.
With pot on medium heat, add vegetables and herbs, sauté until slightly browned, about 5-7 minutes. Stir in tomato paste, cook 1 minute more.
Add ribs back to pot, pour in reduced wine and beef broth, bring to boil. Cover and braise in oven for 2½ hours or until tender, skimming fat every 30 minutes. Or, cool overnight to remove fat easily.
Reheat ribs if cooled. Remove ribs, keep warm. Strain broth, discarding solids. Reduce remaining liquid to about 1 quart, season with salt and pepper.