Brasato Al Barolo

By LeeBoruchow

I like to do this classic braised beef dish with shortribs - the unheralded king of beef cuts.

Ingredients

• Gremolata:
• 1/4 cup extra virgin olive oil
• 4 16-ounce beef short ribs
• Kosher salt and freshly ground black pepper
• 2 carrots, peeled and roughly chopped
• 1 onion, roughly chopped
• 2 celery stalks, roughly chopped5 garlic cloves, thinly sliced
• 2 cups Barolo wine
• 1 16-ounce can of peeled tomatoes, crushed by hand with their juices
• 1 cup brown chicken stock
• 1/2 bunch thyme
• 1/2 bunch rosemary
• 1/2 bunch oregano
• Leaves from 1 bunch of flat leaf parsley
• Zest of two lemons, cut into julienne strips
• 1/4 pound fresh horseradish, grated

Details

Servings 4

Preparation

Step 1

In a large, pressure cooker, heat the olive oil over high heat until smoking. Season the ribs with salt and pepper and cook them over high heat until deep brown all on sides, about 15 minutes total.
Remove the short ribs to a plate and set aside. Add the carrots, onion, celery and garlic to the pan and cook over high heat until browned and softened, about 4 minutes. Season with salt and pepper and stir in the red wine, tomatoes and juices, chicken stock and herbs, scraping the bottom of the pan with a wooden spoon to dislodge the brown bits. Bring the mixture to a boil and return the short ribs to the pan. Cover and cook on high for 25 minutes. Let the pressure cooker depressurize slowly.

To make the gremolata:
I n a small bowl, combine the parsley, lemon zest and horseradish and toss loosely by hand.

Place one short rib in each bowl, top with a little of the pan juices and a handful of the gremolata, and serve immediately.