Tuscan Braised Short Ribs -a great way to star the New Year


“We will open the book. Its pages are blank. We are going to put words on them ourselves. The book is called Opportunity and its first chapter is New Year’s Day.”-Edith Lovejoy Pierce

I will not tell you about how glad I am that 2015 is finally over. It was a year of ups and downs, births and deaths, marriages and break ups, successes and failures, and of great sadness.

Instead, I am sitting at my desk, fountain pen in hand, staring at the blank pages of a 2016 journal and wondering what I shall write.

What will you write in your 2016 story? Will you tell us of travels to far your dream destinations, or of how you built something wonderful, or about love, or new beginnings. Will you tell us that you moved toward becoming the person that you want to be by learning something new, or by trying something that you have never tried before.

Whatever it will be; I wish you much love, happiness, success and good health in 2016!

If you are looking for a great dish to serve your family and friends I suggest these Tuscan Braised Short Ribs. I made them for a dinner party a few weeks ago and everyone asked for the recipe and raved about how much they loved it.

Happy New Year!


Tuscan Braised Short Ribs


4-1/2 to 5 lb. English-style beef short ribs (8 to 12 ribs)
3 Tbsp. vegetable oil
Kosher salt
Ground black pepper
2/3 cup medium-diced carrots
2/3 cup medium-diced onions
2/3 cup medium-diced fennel
1 Tbsp. chopped fresh thyme
1 Tbsp. finely chopped garlic
1 to 2 tsp. paprika
1 to 2 tsp. ground coriander
1-1/2 cups dry red wine
1 cup canned crushed tomatoes
1/2 cup lower-salt beef broth
1 to 2 Tbsp. chopped fresh parsley


Position a rack in the center of the oven and heat the oven to 325°F. In an 8-quart Dutch oven, heat 2 Tbs. of the oil over medium heat. Season the ribs with 2 tsp. salt and 1 tsp. pepper. Add half of the ribs to the pot (or as many as will fit without overlap), and cook, turning with tongs, until nicely browned on all sides, 3 to 4 minutes per side. Transfer the ribs to a platter and repeat with the remaining ribs. Pour off all but a thin layer of fat from the pan.

Add the remaining 1 tbsp. oil, carrots, onions, and fennel to the pan. Season with 1/2 tsp. salt. Cook, stirring and scraping up any browned bits on the bottom of the pan, until the vegetables are soft and lightly browned, 6 to 8 minutes. Add the thyme, garlic, paprika, coriander, and anchovies, and cook, stirring, until well distributed and fragrant, about 1 minute.

Pour 1/2 cup of the red wine into the pot and cook, stirring to scrape up any browned bits on the bottom of the pot, until the liquid is reduced to about 2 tbsp., about 1 minute.

Transfer all the ribs (and any juices that have accumulated) back into the pot. Pour 1-1/2 cups water, the tomatoes, beef broth, and remaining 1/2 cup red wine over the ribs and using tongs, arrange the ribs as evenly as possible and no more than two layers deep.

Bring the liquid to a simmer, cover, and put the pot in the oven. Cook, turning the ribs with tongs about every 40 minutes, until they are fork tender, about 2-3/4 hours. (The meat may fall off most of the bones about midway through cooking; this does not mean that the ribs are fully tender.)

Season to taste with salt and pepper. Serve the ribs with the sauce spooned over, sprinkled with chopped parsley.

Make Ahead Tips

It’s best to braise short ribs a day (or at least several hours) ahead for a couple of reasons. First, this allows you to chill the sauce so it can be defatted thoroughly. Also, the flavors only get better with time. To reheat, arrange the meat snugly in a baking dish, cover with foil, and put in a 350°F oven. Reheat the sauce on the stovetop.

Recipe from FineCooking.com


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