This is the perfect Sunday supper when I am able to enjoy every step of this recipe and really take my time. Added bonus, letting the short ribs braise for so long makes the house smell great and gets everyone excited for dinner!
Technique tip: Be sure to cook the tomato paste until a deep red. It brings out the sweetness of the tomato paste.
Swap option: You can use this braising liquid for beef stew or pot roast as well. Or sub a different kind of wine you are not a fan of Nebbiolo.
- 4 sprigs thyme
- 2 sprigs rosemary
- 1 bay leaf
- 3 tablespoons olive oil
- 2½ teaspoons kosher salt, divided
- 5 pounds bone-in beef short ribs, cut in 4-inch single bone pieces
- 1/2 cup flour
- 1 red onion, finely chopped
- 1 celery stalk, finely chopped
- 2 carrots, peeled and finely chopped
- 1/4 cup tomato paste
- One 750-milliliter bottle red wine, preferably Barolo or Nebbiolo
- 2 cups low-sodium beef broth
- One 3-inch Parmesan rind
- 1 bulb fennel, thinly shaved on a mandolin
- 1 cup baby arugula, roughly chopped
- 1 teaspoon freshly squeezed lemon juice
- 2 teaspoons olive oil
- 1/4 teaspoon kosher salt
For the short ribs:
1. Preheat the oven to 325°F. Using butchers twine, tie the herbs together in a small bundle and set aside.
2. Heat the olive oil in a medium Dutch oven, or other heavy-bottomed pot, over medium-high heat.
3. Dry the short ribs well and season them evenly with 2 teaspoons of salt. Dredge each rib in the flour, shaking off the excess and place in the hot pan. Sear the meat until evenly browned on all sides, a total of about 12 minutes. Remove the meat to a plate to rest.
4. To the same pan add the onion, celery and carrot. Season with the remaining salt and cook stirring often and scraping the bottom of the pan for 4 minutes or until the vegetables are starting to soften and brown slightly. Add the tomato paste and stir for an additional 3 minutes to caramelize. It will turn a deep red color. Deglaze with the wine and bring to a simmer. Simmer for 5 minutes or until the wine is slightly reduced. Add the broth, herb bundle and Parmesan rind and return to a simmer.
5. Nestle the meat in the pan, cover with the lid and place in the oven for approximately 2½ hours or until the meat is fork tender. Remove the ribs to a plate. Skim the fat off the surface and discard along with the herbs and rind. Return the meat to the sauce and spoon some sauce over the ribs to coat.
For the topping:
In a medium bowl, toss together the shaved fennel, arugula, lemon juice, olive oil and salt.
Serve each short rib with a spoon full of sauce and garnish with the fennel salad. These ribs go very well served with creamy polenta or risotto.
Reprinted from Giada's Italy: My Recipes for La Dolce Vita. Copyright © 2018 by GDL Foods Inc. Photographs by Aubrie Pick. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by TODAY.