Name: Port-Braised Short Ribs
Total time: 4 h 45 min
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

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.

Before You Begin

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.

Instructions

Adjust oven rack to middle position and heat oven to 375 degrees. Season ribs with salt and pepper and arrange bone-side up in roasting pan. Cover tightly with aluminum foil and roast until fat has rendered and ribs are browned, 1 1/2 to 2 hours. Transfer ribs to paper towel-lined plate. Reserve 2 tablespoons rendered beef fat and discard remaining drippings.

Reduce oven temperature to 300 degrees. Heat reserved fat in large Dutch oven over medium-high heat until shimmering. Cook onion, carrot, and celery until lightly browned, about 5 minutes. Add garlic and tomato paste and cook until fragrant, about 1 minute. Add broth, port, vinegar, tapioca, rosemary, and ribs to pot and bring to simmer.

Cover pot and transfer to oven. Cook until sauce is slightly thickened and ribs are completely tender, about 2 hours. Transfer ribs to serving platter. Strain and skim sauce. Serve, passing sauce at table.

Make Ahead: Ribs and sauce can be refrigerated separately for up to 3 days. When ready to serve, heat sauce and ribs together over medium heat until ribs are warmed through.