Short ribs in Barolo is Chef Marco’s riff on the rich, flavorful brisket in Barolo recipe. We love this version because of the rich, gooey beef flavor that comes from simmering the bones along with the meat. This dish can be enjoyed for Sunday supper just as easily as it can be enjoyed with dinner guests.
Any dry red works just fine in this recipe – Chef Marco likes to save a nice Barolo to drink with the meal. Although you only need 1.5 cups for this recipe so you may need to sip on some while you cook – just saying!
Any Brodo base broth would work deliciously, but we prefer Grassfed Beef or Signature Hearth. For a savory twist, try using our Organic Mushroom Broth.
Ingredients
- 4 whole short ribs on the bone (about 4 pounds)
- 1.5 cups dry red wine
- 1 tablespoon. extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 large onions, peeled and diced
- 3 medium carrots, peeled and diced
- 6 celery stalks, diced
- 3 large garlic cloves, peeled and crushed
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 1 cup Brodo (we prefer Grassfed Beef , Signature Hearth., or Organic Mushroom
Instructions
- Combine the ribs and wine in a bowl, cover with plastic wrap, and marinate in the refrigerator overnight. Drain the ribs and reserve the marinade.
- Preheat the oven to 350 degrees F. Heat the oil in a large high-sided, ovenproof skillet or Dutch oven over medium-high heat. Working in batches, season the ribs with salt and pepper and brown them on all sides, about 10 minutes. transfer the browned ribs to a plate.
- Ad the onions, carrots, celery, and garlic to the pot and reduce the heat to medium-low. cook, stirring frequently, until the vegetables soften and brown nicely, about 15 minutes. Season the vegetables conservatively with salt and pepper and return the meat to the pot. Add the rosemary and thyme.
- Raise the heat to high and add the wine. Boil it, scraping up the browned bits on the bottom aof the pot until the wine all but completely evaporates, about 30 seconds. Add your pouch of Brodo and make sure it surrounds but doesn’t cover the meat (you may need to add another pouch of Brodo or water). Bring the liquid to a simmer, the ncover the pot and transfer to the oven.
- Braise the meat for 1.5 hours. Remove the lid and continue cooking until the ribs are very tender, about 30 minuts more (the cooking time will vary depending on how the ribs were cut; just be patient and let them go until they’re fork-tender.
- Using a slotted spoon, carefully transfer the ribs to a plate (the meat has a tendency to fall of the bone- it’s okay if it does, but you’ll have a more dramatic presentation if it doesn’t. Bring the braising liquid with the vegetables to a simmer on top of the stove. Skip off the layer of fat on the surface, leaving a few tablespoons for flavor.
- Place a *food mill over a clean saucepan. Pass the sauce through the mill. Taste the sauce and adjust the seasoning and texture (reduce it if it’s too thin and add a little water or broth if it’s too thick). Warm the meat in the sauce on top of the stove, then serve.
*If you don’t own a food mill, you can use a food processor or blender and then pass it through a fine sieve, but the flavor and texture will be different. A food mill is perfect because it separates the fiber from the flesh of the vegetables.
