Go Back
–+ servings
Print Recipe
Prep Time: 10 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 10 minutes
Beef
Italian
Servings: 2

Equipment

  • Dutch oven

Ingredients

  • 1 ½ to 2 lbs. beef short ribs, cut into 1 ½ to 2-inch pieces
  • 8 cloves garlic, whole
  • 2 to 3 Tbsp. olive oil
  • 2 Tbsp. peppercorns, crushed
  • 1 ½ Tbsp. tomato paste
  • 1 bottle Tuscan red wine or chianti
  • 3 to 4 leaves fresh sage
  • 3 to 4 sprigs rosemary
  • 2 bay leaves

Instructions 

  • Trim any excess fat from the short ribs and peel off any silver skin if there is any. Cut the beef into 1 ½ to 2-inch cubes.
  • Heat olive oil in the dutch oven over medium-high heat.
  • Add the beef and garlic to the dutch oven and brown the beef on all sides. Remove the garlic when it turns golden.
  • When the beef is browned all over, remove it from the dutch oven and pour off any excess fat.
  • Add the crushed peppercorns to the remaining oil for 30 seconds to bloom.
  • Add the tomato paste and toast for 1 minute until it starts to darken.
  • Pour the bottle of wine over the beef and deglaze the dutch oven. Make sure to scrape the fond off the bottom of the pot.
  • Return the beef to the dutch oven and add sage, rosemary, and bay leaves.
  • Bring the liquid to a boil and reduce the heat to a simmer.
  • Cook, covered, for 1 ½ hours, stirring every 30 minutes.
  • After 1 ½ hours, remove the lid to allow the sauce to reduce for another 1 ½ to 2 hours, continuing to stir every 30 minutes.
  • If the beef is done before the sauce is fully reduced, remove the beef, increase the temperature to medium and let let it boil gently until thickened.