Short Ribs Braised in Barolo

Everyone loves a braised short rib! Even if you are thousands of miles away, there’s no doubt you will be transported to northern Italy for a few hours while the beef in this recipe cooks to melting tenderness. And even though in Italy—specifically, in Piemonte—it is braised in Barolo wine, this dish is delicious when any good full-bodied red wine is used in cooking it.
And in this episode we also enjoy Aperitivo Time with Nonna Erminia! Buon Gusto!

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BEEF BRAISED IN BAROLO

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Ctin Mano bra Alo everybody loves a brace short rib the short rib is beef that’s right on the ribs you see underneath and the whole big rib and then you cut it in pieces like this let’s season it with salt first okay let’s just turn it around you want a salt especially meat

That’s going to be braced for a while you want the salt to enter into the meat some pepper okay oil in the pan uh let’s just Brown the the short Rib okay so dry porini is dry mushroom just like that you can see nice and dry here I have some stock that I will use for the BRAC ribs and I want to put some right here so I can reconstitute the Pini mushrooms here now let me just turn The so that will take a few minutes and uh you know I connect with you social media I love that so here I have Nicole shy and she has a special date night one and date night tools now the first night what she did spaghetti carbonara you did

A good job Nicole good for you looks good lots of bacon and even the parsley for the decoration the second night she went all out with cheese tortellini look at those tortellini they look good just enough sauce a little parsley on top and the tortellini were on date night to

Well Nicole good luck to you I love it keep on cooking keep me posted we don’t need to cook it all the way certainly not even but just Brown it a little bit here a little bit there I think that’s enough Now we’ll continue with making the basis of the sauce I have some paneta in Italy we use paneta a lot but I think regular bacon would do as well the Onions let’s add the carrots and the spices and herbs that we will add to this is the bay leaves Rosemary and I’ll put the whole branch and then I’ll take whatever is left over the mushrooms have reconstituted Absolutely okay so what I’ll do here it a hot spot because I want to toast tomato paste pom and that gives a lot of flavor and sweetness but I want to toast it right here and as you toasting it you will smell the aroma of the toasting of the

Pata as we call it here okay let’s mix it in now we could reintroduce the meat okay let’s add the chopped mushrooms and I add a little more Salt and a pinch of mil cloves they have an intense flavor especially in beef brace beef they are delicious Red Wine needs to be a good wine something that you have left over that you didn’t finish or something that you’re going to drink with this it’s okay as well you know I mean

And you know we want the flavor and the in this case a little bit of the color and the acidity of the wine in the sauce itself here we have the remaining of the porini I’m going to pour it in but I’m going to kind of follow with my eyes and

At the end I can see that there is some sediment so I’m going to discard all of this I’m going to going to add some just a cup of crushed tomatoes and that again is going to bring another dimension a acidity and a little bit of color I’m

Going to add the hot stock enough to cover the pieces of the meat mix it well bring it back to a boil and cover it I will come back periodically to add some more stock give it a stir and see how it’s doing and uh about an

Hour and a half it will be done this colorful ruby red drink is a classic Italian ativo elegantly served in a chill glass Chin Chin salute CH chin thank you you’re getting French now sure M this is a little strong H yeah it’s a little bit too strong for me but

A little drop it’s okay A little drop you’re going to sip it slowly you’re going to sip it slow yeah otherwise I will start to sing well we like you singing did I ever tell you which was my favorite Song [Applause] Dad used to sing that to you that’s my favorite song yeah was a happy time huh that’s it and then the hard times came and now we’re happy again here in America that’s we went from the valley to the mountain from from the mountain to the valley again okay I hope not

Salute to our trip our successful trip life thank you all right the short ribs are still perking but they’re just about finished while they were cooking I cooked up some pearl barley you cook it up with some carrots celery and onions with this vegetables and it turns out

Into this delicious side dish just take out the the bay leaves and I’m going to heat this up yeah okay I’m going to put a little bit of stock butter of course you want to add some flavor and this is delicious in itself

You know you can use it as a base uh for a lot of other dishes but also as a dish in itself and you you can put peas in it you can put a lot of extra vegetables I’m getting ready to this is heated up and to this to make it flavorful I’m

Going to add some cheese soort of like aoto okay I think we’ll put a little bit of parsley that would add another Color I’m going to put the barley on the bottom and The Barley will carry the meat so when you’re transferring especially if there’s juice involved those small pieces food from the pan to the plate and of course you don’t want to dirty the plate you just put a little plate

Underneath like that and let that save the day okay See okay some sauce as you can see the juice juice is coming down there’s a lot so make sure that you have some juice on the side let’s put some decoration like that and voila so now it’s my turn let’s see what I have here this is

One that fell apart because it is so deliciously tender I’m going to put some sauce over it I have some Baro now the wine that I used in cooking was Baro and the the wine that I’m going to have in drinking is Baro so good good Baro is from pamon

It is one of the Premier wines of Italy full of Buddy full of fruit delicious perfect for a dish like this okay let me Taste so delicios let’s taste it with some Baro M delicious now I have all of this I have more in the pot more of the barley and I want to invite you so do come toava Amar with Lydia