Ingredients
Scale
- 500 grams beef short ribs
- 2 tablespoons olive oil
- 2–3 shallots – about 1/2 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)
- 1/2 cup beef stock or water
- Sprig fresh rosemary
- Salt and pepper to taste
- Truffle Oil (optional, but highly recommended)
Instructions
- 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.
- Category: Main