Beef Short Ribs Braised in Barbera
Succulent short ribs braised in red wine...robust flavors so satisfying at that time of year when there is a cold snap in the air. Imagine a late night supper by the fireside, or friends gathered on your deck surrounded by aromatic conifers, and you get the essence of how best to enjoy this dish.
Make it preparing meaty short ribs with the bone. Not only do the sturdy bones add structure and nutrients to the wine sauce, but they add union
to your entire family. How? If you have a dog, you know you'll receive lots of wags, a earnest woof! and promises to love you forever, if you'll just
share pah-leeze!!?
In past years, Barbera was served often as a simple table wine in Piedmont. Now winemakers apply refined wine-making methods for this prolific grape producing truly memorable Barbera that competes with the best red wines. In addition, Barbera is an exemplary red wine for cooking. Blending so well with assertive flavors, such as beef, garlic, herbs and tomatoes as present in this dish, Barbera is ideal for braising and creating wine sauces. Usually I make this dish using one bottle of Barbera, less than half for the cooking then serving the rest for dinner with the dish. It's a perfect marriage of food and wine.
Short Ribs, Braised in Barbera, is absolutely delicious presented on a bed of polenta (see recipe) or accompanied with mashed potatoes. Like so many braised dishes, this main dish can be made a day in advance and reheated for 10 minutes before serving. Garnish with fried sage leaves and fried prosciutto. For added indulgence, just in case you happen to have a black truffle laying around (we should all be so lucky), shave some black truffles over. Savor every bite! Earthy essence that has no equal.
4
tablespoons extra-virgin olive oil for browning ribs
4
pounds beef short ribs with the bone
(select 4-8 thick meaty ribs)1
ounce pancetta, chopped
1/2
cup diced yellow onion
1/2
cup large diced carrots
1/2
cup large diced celery
4
whole large garlic cloves, lightly crushed
sprigs fresh parsley, sage and rosemary, optional
2
cups Barbera (or Sangiovese or non-tannic red wine)
2
cups stock
1
cup ripe tomatoes, peeled, seeded, chopped (6 ounces)
salt and freshly ground black pepper to taste
2. Heat the pan and sauté the pancetta and onion over low heat until translucent, stirring occasionally for about 3 minutes. Add the carrots and
celery and sauté for a few minutes, then add the garlic and fresh herbs, stirring just until fragrant. Nestle the browned ribs in this to make one layer,
meat-side down.
At this point, the second stage of braising begins by deglazing and simmering for about 2 hours. (The time goes by faster than you may think, and there is really little attention given to the dish during this time.) Turn the heat to high, pour in the red wine, deglaze and boil for a few minutes, occasionally stirring and scraping the bottom of the pan to release the caramelized juices. Reduce to medium heat and simmer for 10 minutes. Pour in the stock, partially cover the pan and simmer for 1 hour, turning the ribs over for even cooking after 30 minutes. Taste the sauce and adjust salt and pepper flavors.
Remove the cover, add the tomatoes which enhance and round-out the sauce and simmer for another hour, again turning the ribs over after 30 minutes. During this time, the sauce reduces by about half of its original volume, and during the final minutes, the beef softens and becomes so tender it almost falls off the bone. Remove from the heat, and skim off any rendered fat that rises to the surface. Season to taste. Remove the garlic cloves if desired. (At this point, the dish may be cooled and refrigerated overnight. Re-heat by simmering for 10 minutes before serving.)
3. To serve: Gently nestle a short rib or two on a bed of steaming polenta and pour over some sauce with braised vegetables. Or serve alongside a mound of creamy mashed potatoes. (And give the dog the bones.)
