Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season the 1.5 kg bone-in beef short ribs generously with 1.5 teaspoons of salt and 0.5 teaspoon of black pepper on all sides.

2. 2

   Heat 3 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then sear the seasoned short ribs until deeply browned on all sides, about 3-4 minutes per side, and remove them to a plate.

3. 3

   Add 1 finely chopped large yellow onion, 2 finely chopped celery stalks, and 2 finely chopped carrots to the same pot, cooking until softened, about 8-10 minutes, then stir in 4 minced garlic cloves and cook for another minute.

4. 4

   Pour in 1 bottle (750 ml) of Barolo wine, scraping up any browned bits from the bottom of the pot, and bring it to a simmer, reducing by about half for 10-15 minutes.

5. 5

   Return the short ribs to the pot, add 400 grams of canned crushed tomatoes, 500 ml of beef broth, 3 bay leaves, 2 sprigs of fresh rosemary, and 2 sprigs of fresh thyme, ensuring the ribs are mostly submerged.

6. 6

   Bring the liquid to a gentle simmer, then cover the pot and transfer it to a preheated oven at 150°C (300°F) for 3-4 hours, or until the short ribs are fork-tender and easily pull away from the bone.

7. 7

   While the ribs braise, prepare the creamy polenta by bringing 1 liter of water to a boil in a separate saucepan with a pinch of salt, then gradually whisk in 250 grams of fine cornmeal, reducing heat to low and stirring continuously for 25-30 minutes until thick and smooth.

8. 8

   Stir 30 grams of butter and 50 grams of grated Parmigiano Reggiano into the cooked polenta until fully incorporated and creamy, then serve the tender Brasato di Costine di Manzo al Barolo immediately over a generous portion of the hot polenta.