8legs: Tom valenti

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Slow-Braised Short Ribs in Red Wine = Instant Cold-Weather Comfort

Latest: Food & Wine presents a red wine–braised short ribs recipe by Tom Valenti with step-by-step braising guidance.
What to do: Brown ribs, then braise with stock, wine, vinegar and aromatics in a 325°F oven for about 3 hours.
Serving idea: Serve with mashed potatoes, polenta, or buttered noodles to soak up the sauce.
Make-ahead tip: Refrigerate the ribs in their sauce for up to three days for best flavor.
Liquid strategy: Use a combination of stock, red wine, and white vinegar for depth.
Wine pairing insight: A full-bodied red like Cabernet Sauvignon, Syrah, or Zinfandel complements the dish.
Technique note: Strain the braising liquid and skim fat before reheating for a cleaner sauce.
Original publication: The recipe originally appeared in January 2002 on Food & Wine.
Chef background: Tom Valenti, Longtime chef of Jockey Hollow Bar and Kitchen, adds French and Italian influences.

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