Brasato al Barolo, or beef braised in Barolo wine, is a classic dish from Piedmont in northern Italy. It makes for an elegant holiday dinner. Customarily, the beef is a roast that is slow-cooked, then sliced and served like a pot roast. The cooking liquid is rich with the essence of wine, beef and aromatics. It becomes a delicious sauce.
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Short ribs start out tough but are well marbled; slow, gentle braising renders them succulent and tender. Seek out meaty English cut ribs if ordering from a butcher, ideally those that are 4 to 5 inches in length so each rib is a single serving. While the aromatics are roasting, in a large saucepan over medium, bring the wine to a bare simmer, then reduce to medium-low to maintain a bare simmer , until reduced to about 1½ cups, about 30 minutes. Remove from the heat and add the broth, bay, thyme and rosemary. Using a fork, transfer the porcini from their soaking liquid to the wine mixture, then pour the mushroom soaking liquid through a fine-mesh strainer into the wine mixture.
Remove the roasting pan from the oven and carefully remove the foil, allowing the steam to vent away from you; reserve the foil. Using tongs, flip each rib meaty side up. Return the pan, uncovered, to the oven and cook until a skewer inserted into the ribs meets no resistance, 45 minutes to 1 hour. Using tongs, transfer the ribs to a platter and tent with the reserved foil. Let rest for 20 minutes.
Recipes Food And Drink Lifestyle Italy
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