Beef short ribs braised in red wine from Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • GiselleMarie on November 30, 2020

    Thanks to the rave reviews of PichOfSalt and Breadcrumbs, I finally tried this recipe, and it’s spectacular! I’ve owned this cookbook for many years and have read through this recipe several times but it seemed “wasteful” to reduce a perfectly good bottle of wine to one cup, just for its flavor. Well, it’s worth it. The generous amount of sauce in which the ribs simmer is wonderful, and the meat turns out tender and delicious. I served this over potatoes, with sautéed eggplant and a Greek salad on the side. I notice from reading reviews that many cooks make short ribs a day ahead so they can remove the fat from surface of the sauce after it’s chilled in the refrigerator. I’ll do that with our abundant leftovers.

  • PinchOfSalt on March 02, 2019

    The recipe does not say when to add the mushrooms and their soaking liquid. I added both along with the reduced wine, crushed tomatoes, and stock. Agree with Breadcrumbs about not straining the sauce. Be sure to let the sauce settle so you can skim the fat that rises. (It's short ribs after all!) Amazingly good. Served with polenta.

  • Breadcrumbs on November 28, 2010

    p. 218 - Nov 2010 - Made as directed but instead of finishing on the stove, I popped the dutch oven into the oven to braise at 300 degreed. I loved the addition of porcini’s in this recipe, they really deepened the flavour of the final sauce. Also thought grating the carrots were a good idea as they just melted away until there was nothing left of them except their sweet flavour. Lidia suggests straining the sauce for serving but that seemed like an injustice. My sauce wasn’t chunky at all, just rich and flavourful. Love this dish, it would be wonderful for company. Served with olive oil and roasted garlic smashed potatoes. K - 9

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