After a low and slow simmer in good Barolo red wine, these braised short ribs will fall off the bone and melt in your mouth.
Cooking with Barolo is definitely a splurge, but life is uncertain and once in a while you’ve got to treat yourself. Just remember to savour every moment of this dish, from the intoxicatingly aroma of the slow braise, to the last drop of gravy mopped up with a crust of bread.
I promise you it will be worth every penny.
This one pot dish is my favourite memory of Barolo …the earthy mushrooms, tender beef slow cooked in a rich red wine, and it’s truffles. Set the table for two with your finest and get ready for a culinary journey to Barolo.
The town of Barolo, in northern Italy, surrounded by rolling hills covered in tidy rows of grapevines. These vineyards produce what many refer to as the ‘Wine of Kings…the King of Wines’.
After a slow simmer in good red wine, these tender ribs will literally melt off the bone.
Serve with Roasted Garlic White Bean Purée or mashed potatoes, a green salad, and some crusty bread.
- 500 grams beef short ribs
- 2 tablespoons olive oil
- 2-3 shallots - about ½ cup when finely minced
- 3 cloves garlic - finely minced
- 1 tablespoon porcini powder (finely ground dried porcini mushrooms)
- 1 tablespoon tomato paste
- 375 ml Barolo (1/2 bottle)
- ½ cup beef stock or water
- Sprig fresh rosemary
- Salt and pepper to taste
- Truffle Oil, optional, but highly recommended
- Allow the ribs to come to room temperature while you prep the other ingredients.
- Chop the onion and garlic, and make your porcini powder by grinding dried porcini mushrooms in a clean spice grinder or small food processor.
- Heat the oil in the bottom of a Dutch oven over medium-high heat.
- Once the oil is good and hot, add the short ribs one at a time in a single layer, leaving plenty of space between each piece of meat. I usually do this in two batches to avoid overcrowding.
- Brown the ribs on all sides, you want to get a good sear on the meat, it adds so much flavour to the gravy.
- Once the ribs have been browned, set aside on a warm plate and add the shallots and garlic to the pot.
- Reduce the heat immediately to medium-low so you don't burn the garlic, and sautée until shallots are lightly browned around the edges.
- Add the tomato paste and sautée for another minute or so, stirring constantly to scrape up the little brown bits in the bottom of the pan.
- Add the wine and stock to the pot and heat until the broth is barely simmering.
- Nestle the ribs in a single layer into the pot, add the sprig Rosemary, and cover.
- Reduce heat to low and let the ribs gently simmer for 2-3 hours.