Braised Beef in Barolo Wine is a traditional dish from the Piedmont region in northern Italy. Typically, the beef is slow-cooked and served similar to pot roast in a rich sauce infused with the flavors of wine, beef, and aromatics. Our recipe from the cookbook “Milk Street 365: The All-Purpose Cookbook for Every Day of the Year” elevates this dish by using bone-in beef short ribs for a more refined presentation, perfect for special occasions like holiday dinners.
The name of this dish comes from Barolo, a complex wine from Piedmont made with Nebbiolo grapes, known for its bold tannins and acidity that enhance the braising liquid. While Barolo wine can be expensive, you can substitute with Barbaresco or Nebbiolo d’Alba, or any good dry red wine.
Beef short ribs are initially tough but become tender and succulent through slow braising. Opt for meaty English cut ribs that are 4 to 5 inches in length from your butcher for individual servings. This recipe requires a few hours of braising, and to ensure even cooking, we recommend using the oven for consistent heat.
When preparing the dish, remember to adjust the oven temperature after browning the aromatics to optimize the braising process for the ribs. Simmer the wine gently to preserve its flavors and reduce slowly for a smoother taste.
Barolo-Braised Beef Short Ribs are best served with classic accompaniments like polenta or mashed potatoes. This dish takes about 5 hours to prepare, with 50 minutes of active cooking time.
For the full recipe, including ingredients and instructions, please refer to the detailed list provided.
Strain the liquid through a fine-mesh strainer into the wine mixture. When the aromatics are deeply browned, take the roasting pan out of the oven and lower the oven temperature to 325°F. Bring the wine mixture to a simmer over medium-high heat. Place the short ribs meaty side down in the aromatics in the roasting pan, then pour in the wine mixture. Cover the pan tightly with extra-wide, heavy-duty foil. If the pan has fixed raised handles, ensure a good seal around the base of the handles. Transfer the pan to the oven and cook for 3½ hours.
Once the ribs are cooked, remove the roasting pan from the oven and carefully take off the foil, allowing the steam to escape away from you. Use tongs to flip each rib meaty side up. Put the pan, uncovered, back in the oven and cook until a skewer inserted into the ribs meets no resistance, which usually takes 45 minutes to 1 hour. Transfer the ribs to a platter using tongs and tent them with the reserved foil. Let them rest for 20 minutes.
While the ribs are resting, place a fine-mesh strainer over a large saucepan. Pour the contents of the roasting pan into the sieve, press on the solids to get out as much liquid as possible, then discard the solids. Tilt the pan to collect the liquid on one side, then use a wide spoon to skim off and discard as much fat as you can. You should have around 3 cups of defatted liquid. Bring the liquid to a simmer over medium-high heat, then reduce to medium and cook until it reduces to about 2½ cups, which takes approximately 5 minutes. In a small bowl, mix the flour and butter until well combined.
With the liquid simmering over medium-low heat, whisk in the butter-flour mixture a spoonful at a time. Return to a simmer and cook, whisking often, until the sauce is no longer starchy and is thick enough to coat the back of a spoon, which is about 5 minutes. Taste the sauce and season it with salt and pepper as needed.
Uncover the short ribs and pour about half of the sauce over them. Sprinkle with parsley. Transfer the remaining sauce to a serving bowl and serve it on the side.
**Make-Ahead Instructions:**
Follow the recipe to braise the short ribs. Once the ribs are fully tender, after removing the roasting pan from the oven, flip each piece meaty side down and let them cool completely. Re-cover the pan with the foil and refrigerate for up to 48 hours. To finish, remove and discard the solidified fat from the surface of the braising liquid and let it come to room temperature. Put the pan, covered with foil, in a 350°F oven until the ribs are heated through, which takes 20 to 30 minutes. Proceed with str
