8-Hour Barolo Braised Short Ribs
I first tasted this dish at Mills Tavern, an elegant, rustic eatery in Providence, Rhode Island. I have been trying to duplicate it ever since. My final version is slightly different than theirs, but I provide the “Mills Tavern option” in the recipe.
Use a bold, spicy wine for braising. The quality of the wine is definitely reflected in the final reduction sauce so don’t skimp and cook with something you wouldn’t enjoy drinking.
Both the ribs and the vegetables should be well browned before braising. Be sure to cook in small batches over moderately high heat so the ribs and vegetables brown, not steam.
Save leftover reduction sauce and freeze in 1-cup doses for later use. It is awesome!
Ingredients
2 bottles robust Barolo or Zinfandel wine
6-8 short ribs
Kosher salt and pepper
Olive oil
3 medium onions, quartered
3 celery stalks, coarsely chopped
3 carrots, coarsely chopped
2 6-ounce cans tomato paste (Mills Tavern option)
Several cloves garlic, coarsely chopped
2 tablespoons Worcestershire sauce
2 bay leaves
3 sprigs fresh thyme
Approximately 1 quart stock, vegetable or beef
Instructions
Pour wine into large saucepan and simmer until reduced by half, about 30 minutes.
Pat ribs dry and season liberally with salt and pepper. In a heavy skillet or Dutch oven, heat oil over moderately high heat, but not so high that so oil is smoking. Add ribs, brown well in batches. Remove ribs to platter. Add onions, celery, and carrots to skillet. Brown well, in batches. Remove vegetables to platter.
Remove pan from heat and line with tomato paste (Mills Tavern option). Add garlic, thyme, reduced wine, and Worcestershire sauce. Add ribs and vegetables, then enough stock to cover all.
Braise in oven for 3 hours (300 to 350°F) or in crock pot on low for 3 to 4 hours until ribs pierce easily. Add water or stock to keep moist during cooking process. There is no need to cover in oven unless ribs get too dark.
Remove ribs to platter, then reduce remaining liquid until thick. Strain if desired and discard the vegetables. Serve ribs over Roasted Garlic Mashed Potatoes with reduction sauce.