Sangiovese-Braised Short Ribs

The ribs should be seasoned and chilled overnight before serving.

• 4 lbs. meaty beef short ribs
• 1 tbsp. chopped rosemary
• 1 tbsp. chopped fresh thyme
• 1 tbsp. chopped fresh oregano
• 3/4 tsp salt
• 1/2 tsp pepper
• 1 bottle Sangiovese wine (I like Swanson’s but any full-bodied red wine will do)
• 2 tbsp. safflower oil
• 1 tbsp. butter
• 2 tsp. flour

Arrange the ribs in a single layer in a glass container. Sprinkle with the herbs and spices, cover and refrigerate overnight. Bring to room temperature.

Preheat over to 350F. Heat the oil and brown the ribs on all sides, about 4 minutes per side. Add more oil if needed. Transfer the ribs to a plate, pour off the drippings and deglaze with the wine (i.e. pour it into the hot pan and scrape the bottom until all particles are dislodged and incorporated into the wine). Return the ribs, including the juice that accumulated at the bottom of the plate on which they were resting, to the cooking pan. Cover and bake for 3 hours.

Separate the meat from the juice and chill separately. When ready to serve, scrape off the fat layer and bring the juice to a boil until reduced to 2 cups. Mix the butter and flour in a small bowl until well blended. Whisk into the juice mixture and cook, whisking constantly, over medium heat until sauce slightly thickens. Nape sauce over the ribs and serve over your best mashed potatoes or home fries.