Short Ribs in Barolo

By lascrna

Mario Batali

Ingredients

• 6 Tbsp EVOO
• 2 lbs beef short ribs, cut in 3 inch cubes
• salt and pepper
• 2 large spanish onions, diced
• 1 med carrott, sliced
• 2 ribs celery, sliced
• 4 oz pancetta, cut into 1/4 inch dice
• 2 cups Barolo or hearty red wine
• 2 cups tomato sauce

Preparation

Step 1

Heat EVOO in dutch oven over high heat until smoking. Season meat liberally with salt and pepper. Working in batches, brown the meat on all sides, turning frequently, until dark golden brown, 10-12 mionutes per batch. Transfer to a platter and set aside.

Pour excess oil out of the pot. Add the onions, carrot, celery and pancetta and cook until vegetables are light brown and softened, about 8 minutes. Add the wine and tomato sauce and bring to a boil.

Add the meat and bring back to a boil, then lower the heat to a gentle simmer. Cook until very tender, 1 1/2 -2 hours. Transfer the meat to a platter.

Bring the cooking liquid to a boil and reduce to 2 1/2 cups. Season with salt and pepper, pour over the meat and serve immediately.