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.
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Barolo Braised Short Ribs
- Total Time: 135 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Tender short ribs braised in rich Barolo wine, a perfect dish for a special occasion or cozy night in. The slow cooking process results in melt-in-your-mouth meat.
Ingredients
- 1 lbs (454 g) beef short ribs
- 2 tbsp olive oil
- 1/2 cup (118 ml) shallots
- 3 cloves garlic
- 1 tbsp porcini powder
- 1 tbsp tomato paste
- 1 1/2 cups (375 ml) Barolo
- 1/2 cup (118 ml) beef stock or water
- Sprig fresh rosemary
- Salt and pepper
- Truffle Oil
Instructions
- Allow the ribs to come to room temperature while you prep the other ingredients.
- Chop the onion and garlic, and make 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 hot, add the short ribs one at a time in a single layer, leaving plenty of space between each piece. Brown in two batches to avoid overcrowding.
- Brown the ribs on all sides to get a good sear.
- Once browned, set the ribs aside on a warm plate and add the shallots and garlic to the pot.
- Reduce the heat to medium-low to avoid burning the garlic, and sauté until the shallots are lightly browned.
- Add the tomato paste and sauté for another minute, stirring constantly to scrape up the brown bits.
- Add the wine and stock to the pot and heat until barely simmering.
- Nestle the ribs in a single layer into the pot, add a sprig of rosemary, and cover.
- Reduce heat to low and let the ribs simmer gently for 2-3 hours.
Notes
- For deeper flavor, sear the short ribs in batches to ensure a good crust without overcrowding the pan.
- If Barolo is unavailable, substitute with a dry red wine like Nebbiolo or a robust Pinot Noir.
- Leftover short ribs can be stored in the refrigerator for up to 4 days and are delicious reheated or served cold in sandwiches.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 200g
- Calories: 600
- Sugar: 5
- Sodium: 700
- Fat: 40
- Saturated Fat: 15
- Unsaturated Fat: 20
- Carbohydrates: 20
- Fiber: 5
- Protein: 45
- Cholesterol: 150
Frequently Asked Questions
What type of Barolo wine should I use for braising the short ribs?
Choose a good quality Barolo that you would enjoy drinking, as the flavor will significantly impact the dish. Look for one with earthy notes that complement the mushrooms and beef.
How long should I simmer the short ribs in the Barolo for optimal tenderness?
Simmer the short ribs low and slow for at least 3 to 4 hours, until they are fork-tender and the meat easily falls off the bone.
Can I add other vegetables to the braise along with the mushrooms?
Yes, you can add vegetables like carrots or onions to enhance the flavor profile, but be sure to adjust the cooking time accordingly to ensure everything becomes tender.
Apologies, your instincts were correct. Hope you enjoyed! Cheers, Beth
I’m in the process of building this recipe. I have the mushrooms ground, but the recipe does not say when to add. If the author of this recipe sees this message, please respond. I chose to add it to the wine/broth mixture, but if it should be different in the future, please let me know. Can’t wait to try 3 hours from now!!! (With creamy polenta, of course!)