Port-Braised Short Ribs

Courtesy of Cook’s Country

Serves 4 to 6

5 lbs beef short ribs (6 to 8 English-style ribs)

Salt and pepper

1 onion, chopped

1 carrot, peeled and chopped

1 celery rib, chopped

4 garlic cloves, minced

1 tbsp tomato paste

3 cups low-sodium beef broth

1½ cups ruby port

¼ cup balsamic vinegar

¼ cup Minute Tapioca

1 sprig fresh rosemary

Adjust oven rack to middle position and heat oven to 375˚. 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, 1½ 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˚. 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.