Preparation

• Position a rack in the center of the oven and heat the oven to 325°F. In an 8-quart Dutch oven, heat 2 Tbs. of the oil over medium heat. Season the ribs with 2 tsp. salt and 1 tsp. pepper. Add half of the ribs to the pot (or as many as will fit without overlap), and cook, turning with tongs, until nicely browned on all sides, 3 to 4 minutes per side. Transfer the ribs to a platter and repeat with the remaining ribs. Pour off all but a thin layer of fat from the pan.

  添加剩余的1汤匙。油，胡萝卜，洋葱和茴香到锅中。用1/2茶匙的季节。盐。煮，搅拌并刮擦锅底的所有褐色碎片，直到蔬菜变软，略带褐色为6至8分钟。加入百里香，大蒜，辣椒粉，香菜和凤尾鱼，煮，搅拌，直到分布良好，大约1分钟。

  将1/2杯红酒倒入锅中并煮熟，搅拌以刮擦锅底上的任何褐色碎片，直到将液体降低至约2汤匙，约1分钟。
  转移所有的肋骨(以及任何交流的果汁cumulated) back into the pot. Pour 1-1/2 cups water, the tomatoes, beef broth, and remaining 1/2 cup red wine over the ribs and using tongs, arrange the ribs as evenly as possible and no more than two layers deep.

  将液体煮沸，盖上盖子，然后将锅放入烤箱中。煮，用钳子大约每40分钟转动肋骨，直到叉嫩，大约2-3/4小时。（肉可能在烹饪中途掉落大部分骨头；这并不意味着肋骨是完全嫩的。）

  调味，用盐和胡椒粉调味。

  将肋骨放在勺子上，撒上切碎的欧芹。

提前提示

最好每天（或至少几个小时）出于几个原因，最好每天（或至少几个小时）炖短肋骨。首先，这使您可以冷却调味料，以便可以彻底弄清楚酱汁。另外，味道只会随着时间的流逝而变得更好。要重新加热，将肉放在烤盘中，用箔纸盖住，然后放入350°F烤箱中。在炉灶上重新加热酱汁。