Americano Braised Short Ribs

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• 6 bone in short ribs (about 6 pounds)

• 4 fresh tomato (large)

• 1 Spanish onion

• 2 sticks of celery

• 2 carrots

• 2 cups of red wine

• 4 springs of thyme

• 4 springs of rosemary

• 4 springs of sage

• 4 springs of basil

• 2 oz. can of tomato paste

• 2 bay leaves

• Olive Oil

• Salt and pepper

• Vegetable broth


Season each short rib generously with salt and pepper. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the onions, celery and carrots. Cook the vegetables for few minutes, until the onions are soft. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side.

Add the wine and let it cook for about 5 minutes, allowing the meat to absorb juices from the wine. Add the chopped tomato, tomato paste and vegetable broth, enough to cover the ribs.

Tie all the herb springs together and add it to the pan together with the bay leaves. Let it simmer for about 3 hours until the meat is tender. Make sure you check and stir your meat every 20 minutes.

Take the herbs and bay leaves out and serve short ribs alone or with your favorite side dish (mashed potato, soft polenta, etc.)

Americano suggestion:

Cook some pasta al dente, sauté pasta with the short rib sauce, add some fresh parsley, basil and grated Parmesan cheese. Serve with shaved ricotta salata on top.

Short ribs