Recipes published by Food & Wine are rigorously tested by the ... or rich and fatty boneless cuts, such as beef cheeks. Store the short ribs, submerged in the sauce in an airtight container ...
Stir in the tomato paste, then add the broth, wine, thyme, rosemary and basil. Nestle the short ribs in the braising ... Pour the blended sauce and shredded beef in the Dutch oven.
Add ribs and toss to coat. Refrigerate, covered ... Add chilli bean paste and cook, stirring for 2 minutes. Add wine and simmer until reduced by half. Add remaining ingredients and bring to a boil.