Red-wine braise

Acid and tannin cut collagen-rich fat

Chianti Classico, cool-climate Syrah, or a modest Bordeaux. Acid and modest tannin cut the braise fat without fighting overnight gelatin. One bottle covers four to five seated; keep a second for the table, not the pot.

Chill overnight, lift the fat, shred cold. Warm in its jelly on charred bread with sharp greens. Do not recook to grey.

• Beef short rib6 lb
• Red wine3 cups
• Onion3 ea
• Carrot5 ea
• Tomato paste3.2 oz

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

The pot takes as long as it takes. 210 minutes is set by the cut, not by the volume — half a batch is not half the time, and a double batch in two pots is not double it either.

1. Read the whole method before you shop. This is a planning recipe for red-wine braise, not a certified kitchen test.
2. Amounts below are one batch: 6 portions. Build a plan and this card scales itself to it.
3. This dish can be completed up to 2 days ahead. Cold storage is the real limit — do not make it ahead if the fridge is already tight.
4. Brown, deglaze, cover, and cook low. Overnight rest improves the sauce. Reheat in its own liquor.
5. The pot takes as long as it takes. 210 minutes is set by the cut, not by the volume — half a batch is not half the time, and a double batch in two pots is not double it either.
6. Holds about 90 minutes once finished. After that, quality drops — do not invent extra time.
7. Drink pairing: Chianti Classico, cool-climate Syrah, or a modest Bordeaux. Acid and modest tannin cut the braise fat without fighting overnight gelatin. One bottle covers four to five seated; keep a second for the table, not the pot.
8. Leftover route: Chill overnight, lift the fat, shred cold. Warm in its jelly on charred bread with sharp greens. Do not recook to grey.
9. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.