Braised Beef Short Ribs. Slow-braised beef short ribs with red wine, aromatic vegetables, and herb-infused jus. A rich and hearty Tuscan-style dish by Chef David Giani.
Italian recipe. Entree. Beef.
Ingredients include beef short ribs, red wine, aromatic vegetables, fresh herbs, beef stock, and olive oil.
Techniques include slow braising, wine reduction, stock simmering, and meat glazing.
Nutrition tags: high protein, slow cooked, comfort food, rich entree.
Dietary tags: beef, gluten free, high protein, slow braised.
Wine pairings: Brunello di Montalcino, Chianti Classico Riserva, Barolo, Super Tuscan.
Protein: beef. Cut: beef short ribs. Station: Secondi Station.
Flavor profile: high fat, medium acid, medium salt, high umami, low sweet, low bitter, high earthy, low fresh, low spice, high richness.
Wine logic: structured full-bodied red wines balance the richness of the braised short ribs and complement the deep savory red wine jus.
Related terms: Tuscan braised beef, Italian comfort food, red wine beef ribs, slow cooked beef, rustic Italian cuisine, Chef David Giani.
Braised Beef Short Ribs
Tender beef short ribs slowly braised in red wine with aromatic vegetables, herbs, and rich stock until deeply flavorful and fork-tender. A refined Tuscan-style entrée designed for elegant service and strong performance inside the Tuscany Cuisine Menu Builder and Secondi station workflow.
SecondiBeef • Short RibsTier 2
Ingredients
This base recipe yields 4 servings and can be scaled for menu planning, banquet production, or station prep.
Base recipe = 4 servings.
2000 g beef short ribs
240 ml red wine
150 g yellow onion, chopped
300 g carrots, chopped
120 g celery, chopped
9 g garlic, crushed
20 g fresh parsley
20 g tomato paste
1000 ml beef demi-glace or stock
3 g fresh thyme
2 g fresh rosemary
1 bay leaf
30 ml olive oil
Sea salt and black pepper, to taste
Method
Pat the short ribs dry, season generously with salt and pepper, and sear them in hot olive oil until deeply browned on all sides.
Remove the ribs and sauté the onion, carrots, celery, and garlic until softened. Stir in the tomato paste and cook briefly.
Return the ribs to the pot, add the red wine, parsley, thyme, rosemary, and bay leaf, and let the wine simmer for 5 minutes.
Add the demi-glace or stock until it comes about halfway up the ribs. Cover and braise for 2 1/2 to 3 hours, until the meat is fork-tender.
Strain the braising liquid, reduce it into a glossy glaze, and spoon it over the ribs before serving.
Chef’s Note: Braised short ribs benefit from patient cooking and a well-reduced finishing sauce. This dish is ideal for upscale comfort menus, seasonal Tuscan specials, and plated service with creamy polenta, roasted root vegetables, or potato purée.
