Barolo Braised Short Ribs Recipe
Make Barolo Braised Short Ribs Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Short ribs and seasoning
Aromatics and mirepoix
Liquids and herbs
Finishing and optional
Method
Short ribs and seasoning
- 1
Prepare ribs
Trim excess fat from short ribs, leaving a thin layer for flavor. Pat ribs very dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
- 2
Dredge
Place the flour in a shallow dish and lightly dredge each short rib, shaking off excess. Reserve remaining flour for thickening the sauce if needed.
- 3
Brown ribs
Preheat oven to 325°F (160°C). Heat a large Dutch oven or heavy ovenproof pot over medium-high heat. Add neutral oil and when shimmering, brown short ribs in batches (2–3 minutes per side) until a deep mahogany color develops. Avoid overcrowding. Transfer browned ribs to a plate and set aside.
Aromatics and mirepoix
- 4
Cook vegetables
Reduce heat to medium and add 2 tablespoons unsalted butter to the pot. Add diced onion, carrots, and celery (mirepoix). Cook, stirring occasionally, until vegetables are softened and beginning to brown, about 8–10 minutes.
- 5
Deglaze and braise
- 6
Deglaze with Barolo
Pour in 1 cup of the Barolo wine to deglaze the pot, scraping up all browned bits from the bottom with a wooden spoon. Allow the wine to reduce by about half, 4–6 minutes, to concentrate flavor.
- 7
Assemble braise
Return the browned short ribs to the pot, nestling them into the vegetable mixture. Add remaining 2 cups Barolo wine, beef stock, and 1 cup passata (or crushed tomatoes). Stir in 1 tablespoon red wine vinegar. Tuck thyme sprigs, rosemary, and bay leaves into the liquid. The liquid should come about two-thirds up the sides of the ribs; add a little more stock or water if needed.
- 8
Finish and serve
- 9
Reduce sauce
Carefully remove the pot from the oven. Transfer short ribs to a warm platter and tent with foil. Skim off and discard any excess fat from the surface of the braising liquid. Place the pot over medium-high heat and simmer the sauce until it is reduced and slightly thickened, about 8–12 minutes. If you used flour for dredging and want a thicker sauce, whisk in a tablespoon of the reserved flour slurry (mix 1 tbs flour with 2 tbs cold water) and simmer 2–3 minutes more.
- 10
Finish sauce and recoat ribs
Off the heat, swirl in 1 tablespoon cold unsalted butter to enrich and gloss the sauce. Return short ribs to the pot and spoon sauce over them to reheat gently for 2 minutes.
- 11