Short ribs are a splurge, but the payoff is enormous--meltingly tender meat and big beef flavor in the mulled-wine-esque sauce. Serve with mashed potatoes or creamy polenta. If time allows, make this dish ahead; it's easier to skim the fat after it has chilled, and the flavor only gets better.

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Ingredients

Directions

  • Preheat oven to 325°. Pat short ribs dry; season generously with salt and pepper. Heat 2 tablespoons of the oil in a 4- to 6-quart Dutch oven over medium-high heat. Add half of the ribs. Cook until well browned on all sides, 3 to 4 minutes per side. Transfer to a platter and repeat with remaining ribs. Discard fat from pot.

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  • Reduce heat to medium. Add the remaining tablespoon of oil to pot. Add onion, carrots and fennel; cook and stir until softened, about 8 minutes. Add garlic; cook and stir just until fragrant. Add tomato paste; cook and stir for 30 seconds. Carefully add 1/4 cup wine; cook until almost evaporated, scraping up browned bits. Add remaining wine, broth and thyme to pot; return short ribs and juices from platter. Bring to boiling.

  • Add bay leaves, cinnamon sticks, peppercorns, cloves and allspice. Cover and transfer to oven. Cook 2 hours. Reduce heat to 300° and continue cooking 1 hour more.

  • Remove ribs to a baking dish; cool slightly. Cool liquid slightly. Skim fat from liquid. (Or, if making a day ahead, transfer ribs and liquid to a storage container and refrigerate overnight. The next day, spoon off and discard solidified fat.) Pour sauce through a fine-mesh sieve; discard solids. Place liquid in a large pot. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Add ribs and heat through before serving.

Tips

Chilling the liquid helps solidify the fat for easy removal. If served the same day, skim fat from liquid using a large spoon.

Nutrition Facts

506 calories; 28 g total fat; 172 mg cholesterol; 416 mg sodium. 7 g carbohydrates; 46 g protein;

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