Cookwith

Name: Braised Short Ribs in Red Wine (Venezia Giulia Style)
Prep time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless beef short ribs, cut into 2-inch pieces; 2 tbsp olive oil; 1 medium yellow onion, finely chopped; 2 cloves garlic, minced; 1 large carrot, diced; 2 ribs celery, diced; 1 tbsp tomato paste; 1 cup beef stock; 3/4 cup dry Italian red wine (Terrano, if possible); 1 tsp fresh rosemary, finely chopped; 1 tsp fresh thyme leaves; 1 bay leaf; Salt and black pepper, to taste; 2 tbsp chopped fresh Italian parsley (for garnish); Crusty bread or creamy polenta, for serving

Braised Short Ribs in Red Wine (Venezia Giulia Style)

ZestyPlum3635

With a bottle of Kante Terrano 2019 from Venezia Giulia, Italy, you’re in for a treat that begs for a hearty, rustic pairing. This recipe draws on the region’s culinary roots: tender braised short ribs, simmered slowly with wine, aromatics, and fresh herbs. The dish matches Terrano’s lively acidity and bold berry notes, making every bite and sip sing together. Serve with crusty bread or creamy polenta to soak up the savory, wine-rich sauce and enjoy a true taste of northern Italy—perfect for a relaxed evening at home or an impressive dinner with friends.

Ingredients

Instructions

Preheat oven to 325°F (163°C).
Pat the short ribs dry and season generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 8 minutes. Transfer to a plate.
Reduce heat to medium. Add onion, carrot, and celery to the pot. Cook, stirring, until softened and golden, 6–8 minutes.
Stir in garlic and tomato paste; cook for 1 minute until fragrant.
Pour in the red wine, scraping up any browned bits from the bottom. Simmer for 2–3 minutes to reduce slightly.
Add beef stock, rosemary, thyme, bay leaf, and return the short ribs (and their juices) to the pot. Bring to a gentle simmer.
Cover and transfer to oven. Braise for 2 hours, or until the meat is fork-tender.
Remove the bay leaf. Skim excess fat if desired. Taste and adjust seasoning.
Serve the short ribs and sauce over creamy polenta or with crusty bread. Garnish with chopped parsley.