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Barolo-Braised Beef Short Ribs

4 to 6 Servings

5 hours 50 minutes active

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Brasato al barolo, or beef braised in Barolo wine, is a classic dish from Piedmont in northern Italy. Customarily, the beef is a roast that is slow-cooked, then sliced and served like a pot roast. The cooking liquid, rich with the essence of wine, beef and aromatics, becomes a resplendent sauce. For a more elegant take on the dish—one that can be the center of a special-occasion dinner—we opted for bone-in beef short ribs. Short ribs start out tough but are well marbled; slow, gentle braising renders them succulent and tender. Seek out meaty ribs—English cut (not flanken-style), if ordering from a butcher—that ideally are 4 to 5 inches in length so each rib is a single serving. The braise is named for the wine used in its making—Barolo, a deep, complex Piedmontese wine made from Nebbiolo grapes that lend generous tannins and acidity. But it isn’t cheap, so you might consider Barbaresco or Nebbiolo d’Alba, though any decent dry red wine works. The beef requires a few hours of braising, so instead of stovetop simmering, which demands a watchful eye and burner adjustments, we rely on the steady, even heat of the oven. The ribs won’t fit comfortably in a Dutch oven, so you will need a roasting pan, one that measures about 13 by 16 inches, plus heavy-duty, extra-wide foil to cover it. Polenta is a traditional accompaniment to beef in Barolo, but mashed potatoes would be equally delicious.

4 to 6



Don’t forget to lower the oven temperature after removing the aromatics from the oven. The aromatics brown at 475°F, but 325°F is the temperature for braising the ribs. Also, when reducing the wine, don’t simmer it vigorously. Allowing it to reduce slowly, at just below a simmer, preserves nuances and results in a smoother, brighter flavor.

5 hours

50 minutes active


  • ½

    ounce dried porcini mushrooms

  • ¾

    cup boiling water


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Rebecca N.
December 27, 2023
Amazing Christmas Dinner!!!
My husband made this recipe for Christmas dinner this year. He used osso buco (from the grass-fed steer we had slaughtered last year) instead of the short ribs. We also couldn't find the Barolo wine for less than $40 per bottle and the shop didn't have the Barbaresco or Nebbiolo d’Alba that was recommended as a substitute - he just used some organic Trader Joe's Merlot we had in the cupboard and the sauce was still one of the most decadent and delicious sauces I've ever tasted! My husband also put orange zest on top in addition to the parsley. Finally, he melted some chevre into the polenta to give it some creaminess and tang. My only wish for the recipe was that the mushrooms were somehow separated from the carrots, onions, and celery in the braise. I love mushrooms and they would have been perfect if we could have separated them from the mushy veggies when we strained the sauce.
Kathleen M.
July 19, 2023
Very easy and tasty for my first short ribs…. I did not have porcini and used a bottle of pinot noir.
Kevin S.
February 6, 2023
This was delicious.
A couple of things however. The short ribs were done, and completely off the bone after the initial 3 1/2 hours. fine of course. The amount of fat however, does NOT lend itself to a mere tipping of the pot and skimming. I put it through my fat separator. I did end up with the expected amount of de-fatted broth (3 cups), but there was a cup of fat.
Celia O.
December 2, 2022
Incredibly good!
This recipe yields a beautifully flavorful sauce with fork tender short ribs. My husband has not liked short ribs in the past but he liked these. I ended up with less liquid than expected after baking the ribs. So, I pour beef stock through the roasted veggies and continued to squeeze until I got the proper amount. Looking forward to the leftovers!
Maia H.
June 19, 2023
It was a time endeavor and it turned out really well. I simmered the sauce with some carrots and celery which I removed before thickening and finishing the sauce, then added the ribs and veggies back to the sauce before serving. It was more stew like and we loved it.