Beef ribs braised in Barolo

• short beef ribs↗4
• Barolo↗бутилка 750 мл ml

  (or another full‑bodied Italian red wine)

• rosemary sprig↗1
• thyme sprig↗1
• sage leaves5
• bay leaf↗1
• black peppercorns1 ч. л. tsp
• juniper berries↗1 ч. л. tsp
• vegetable oil↗2 ст. л. tbsp
• chicken stock↗250 мл ml
• large onions2

  cut into quarters

• large carrots2

  cut into long wedges

• soft polenta

  for serving, drizzled with truffle oil

Step-by-step instructions

1. 1

   The evening before cooking, place the ribs in a large bowl, cover with Barolo, add rosemary, thyme, sage leaves, bay leaf, black peppercorns and juniper berries. Mix well and let marinate in the refrigerator overnight. If short on time, skip marinating and add a little more wine and herbs during cooking.

2. 2

   Preheat the oven to 160 °C (140 °C with convection, gas 3). In a large pot heat 1 tbsp vegetable oil, place the ribs skin-side down and brown them on all sides until golden, then remove and set aside. In the same pot pour in the marinade, add a little more Barolo, herbs, pepper and juniper berries. Bring to a boil and simmer until the liquid reduces by about half (about 15 minutes). Return the ribs to the pot, add the chicken stock, cover, and braise in the oven for 2 ½ hours.

3. 3

   While the ribs are cooking, sauté the sliced onions and carrots in a dry pan over high heat until golden, then set aside. After the first stage, remove the pot from the oven, carefully take out the ribs and strain the sauce into a large bowl, discarding solids. Remove excess fat that has risen to the surface. Return the sauce to the pot, add the sautéed vegetables and ribs, cover and cook for another 1 ½ hours; during the last 30 minutes uncover to thicken the sauce. Serve the ribs with soft polenta, drizzled with aromatic truffle oil.