Tuscan Peppered Beef Ribs
Casserole
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Cook Time
4 h
Servings
6
Difficulty
Medium
Prep Time
30 Min
Description
This Tuscan Peppered Beef Ribs recipe, inspired by Peposa Dell'Impruneta, is a hearty and flavorful dish perfect for a cozy winter meal. The beef short ribs are slow-cooked with garlic, crushed black peppercorns, and red wine, creating a rich and aromatic sauce. I've been making this dish for years, and it's always a hit with my family and friends. The long cooking time allows the beef to become incredibly tender and the flavors to meld together beautifully. Serve it with crusty bread or polenta for a truly satisfying experience. It's especially delicious during the holiday season!
Ingredients (11 ingredients)
-
6 piece beef short ribs
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1 tablespoon kosher salt
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8 clove garlic, peeled
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1 tablespoon tomato paste
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2 tablespoons whole black peppercorns, freshly crushed
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1 tablespoon freshly ground black pepper
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3 piece sage leaves
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3 piece small sprigs fresh rosemary
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2 piece bay leaves
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2 cups red wine
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salt
Preparation (7 steps)
Prepare the Beef
Place 6 beef short ribs (8 to 10 oz. each) in a large mixing bowl. Sprinkle all sides generously with 1 tablespoon kosher salt. Set aside.
Crush Garlic and Make Paste
Place 8 cloves garlic, peeled, into the Thermomix bowl and chop for 3 Sec./Stufe 7. Add a pinch of salt and 1 tablespoon tomato paste. Mix for 10 Sec./Stufe 3.
Season the Beef
Transfer the garlic and tomato paste mixture into the bowl with the beef and rub onto all sides of the meat. Add 2 tablespoons crushed black peppercorns and 1 tablespoon freshly ground black pepper. Distribute evenly over all sides of the beef.
Prepare for Braising
Transfer the seasoned beef to a deep skillet or Dutch oven, bone side down. Tuck 3 sage leaves, 3 small sprigs fresh rosemary, and 2 bay leaves between pieces of meat. Carefully add 2 cups red wine along the side of the pan to avoid washing over the top of the meat.
Braise the Beef
Place the skillet or Dutch oven over high heat and bring to a simmer; reduce heat to low. Cover tightly. Cook until meat is fork tender, turning pieces every 30 minutes or so, about 3 1/2 hours. Transfer pieces of meat to a warm bowl.
Reduce the Sauce
Increase heat to high and bring braising liquid to a boil. Simmer until liquid is reduced by about half or until slightly thickened, 8 to 10 minutes. Remove bones from meat.
Final Simmer
When sauce is thickened, transfer meat back to skillet. Reduce heat to medium-low and spoon sauce over meat. Cook until heated through, about 5 minutes. Adjust salt to taste.
Finished cooking? Great! 🎉
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Created by
Charlotte Garcia
2
Rezepte
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Kochbücher
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