ID: f87101d6...
This is an ancient Tuscan dish featuring beef short ribs slow-braised to incredible tenderness in red wine, garlic, and a very generous amount of black pepper. The result is a deeply savory, rich, and peppery stew with a sauce that's perfect for spooning over creamy polenta.
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Season beef ribs with salt, then rub with a garlic-tomato paste. → Coat the beef thoroughly with freshly crushed and ground black pepper. → Place beef in a pot with herbs and red wine, then simmer on low for about 3.5 hours until fork-tender, turning occasionally. → Remove the beef and reduce the cooking liquid by half to create a sauce. → Return the boneless meat to the sauce to warm through and serve over polenta.
Season beef ribs with salt, then rub with a garlic-tomato paste. → Coat the beef thoroughly with freshly crushed and ground black pepper. → Place beef in a pot with herbs and red wine, then simmer on low for about 3.5 hours until fork-tender, turning occasionally. → Remove the beef and reduce the cooking liquid by half to create a sauce. → Return the boneless meat to the sauce to warm through and serve over polenta.
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Freshly crushing your own black peppercorns provides a significantly more intense and fragrant flavor, which is key for this dish.
The most important part of this recipe is patience. Do not stop cooking the beef until it is completely 'fork-tender,' meaning a fork can slide in and out with almost no resistance.
Using a dry red wine from the Chianti region is traditional and recommended for authenticity.
This dish can be made a day in advance and reheated. The flavors often become even better overnight.
Serve over something that can soak up the delicious sauce, like creamy polenta, mashed potatoes, rice, or pasta.
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