The magic of this dish lies in the slow braising process, where the robust Piccolo Verdot IGT Toscana melds with the savory juices of the beef and the aromatic herbs to create a symphony of flavors. As the short ribs simmer gently, the wine reduces and intensifies, imparting deep, complex notes of dark fruit, earth, and spice.
Ingredients
- 4 beef short ribs, bone-in
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups Piccolo Verdot IGT Toscana
- 2 cups beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 tablespoon flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Meat: Season the short ribs generously with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until they are well-browned, about 3-4 minutes per side. Remove the ribs from the pot and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened and starting to caramelize. Add the minced garlic and cook for another minute until fragrant.
- Deglaze and Simmer: Stir in the tomato paste and cook for 1-2 minutes. Pour in the Piccolo Verdot IGT Toscana, scraping up any browned bits from the bottom of the pot. Let the wine simmer for a few minutes to reduce slightly.
- Add Broth and Herbs: Return the short ribs to the pot. Add the beef broth, thyme, rosemary, and bay leaves. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
- Thicken the Sauce: If you prefer a thicker sauce, remove the short ribs and strain the liquid. Return the liquid to the pot and whisk in 1 tablespoon of flour. Cook for a few minutes until the sauce thickens to your desired consistency.
- Serve: Serve the braised short ribs over creamy mashed potatoes or polenta, generously spooning the red wine sauce over the top. Garnish with chopped parsley.
