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
Units
Scale
- 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