Tuscan-Inspired Black Pepper Beef Short Ribs

Tuscan-Inspired Black Pepper Beef Short Ribs

Name: Tuscan-Inspired Black Pepper Beef Short Ribs
Total time: 220 min
Yield: 6
Ingredients: 6 beef short ribs (225-280 g each); 15 ml kosher salt; 8 cloves garlic, peeled and crushed; 15 ml tomato paste; 30 ml whole black peppercorns, freshly crushed; 15 ml freshly ground black pepper; 3 sage leaves; 3 small sprigs fresh rosemary; 2 bay leaves; 475 ml red wine, preferably Chianti; salt, to taste, to adjust sauce

Tender beef short ribs braised with black pepper, red wine, and fresh herbs for a rich and flavorful dish.

220 min

easy

655kcal

calories

carbohydrates

52g

fat

fiber

28g

protein

1075mg

sodium

sugar

Dinner Italian Inspired

Ingredients

6 beef short ribs (225-280 g each)

15 ml kosher salt

8 cloves garlic, peeled and crushed

15 ml tomato paste

30 ml whole black peppercorns, freshly crushed

15 ml freshly ground black pepper

3 sage leaves

3 small sprigs fresh rosemary

2 bay leaves

475 ml red wine, preferably Chianti

salt, to taste, to adjust sauce

Directions

Step 1

In a large mixing bowl, place the beef short ribs and generously sprinkle 15 ml of kosher salt over all sides.

Step 2

In a mortar, combine the crushed garlic, a pinch of salt, and tomato paste. Mash until blended and then rub the mixture onto all sides of the beef. Add the crushed peppercorns and ground pepper, distributing them evenly over all sides of the beef.

Step 3

Place the beef in a deep skillet or Dutch oven, bone side down. Tuck the sage leaves, rosemary, and bay leaves between the pieces of meat. Carefully pour the wine along the side of the pan to avoid washing over the top of the meat.

Step 4

Bring the pan to a simmer over high heat, then reduce the heat to low. Cover tightly and braise the meat, turning it every 30 minutes, for about 3 1/2 hours or until fork-tender. Transfer the meat to a warm bowl.

Step 5

Increase the heat to high and bring the braising liquid to a boil. Simmer until the liquid is reduced by about half or slightly thickened, for 8 to 10 minutes. Remove the bones from the meat.

Step 6

Once the sauce is thickened, return the meat to the skillet. Reduce the heat to medium-low and spoon the sauce over the meat. Cook until heated through, about 5 minutes.