This dish is based on Paul Bertolli’s recipe in Cooking by Hand (Clarkson Potter).
Ingredients
Method
Main
1.Preheat oven to 180C. Season beef ribs with sea salt and freshly ground black pepper. Heat olive oil in a wide heavy-based casserole over high heat, brown ribs (on all sides except bone side) in two batches for 2-3 minutes each. Transfer to a tray.
2.Pour off half the oil and discard, then return casserole to heat and add prosciutto, sauté for 1 minute, add onion, carrot, celery, herbs and drained porcini, and cook, stirring frequently, until vegetables caramelise (8-10 minutes). Stir in tomato paste, reduce heat to medium and cook until dark red in colour (4-5 minutes). Add red wine, saba and vinegar and cook until reduced by half (10-15 minutes). Add beef stock and bring to a simmer over medium heat, then return beef ribs to casserole and bake, covered, until ribs are tender (2 hours).
3.Transfer ribs to a warm serving platter and pass vegetables and juices through a mouli (see note) into a saucepan. Skim fat from surface, then cook over medium heat until thick (3-5 minutes). Season with 1 tsp freshly ground black pepper. Pour over beef ribs and serve immediately.
Saba is the sweet reduction of grape must and is available from
and select delicatessens. A mouli is a rotary sieve available from specialist kitchen supply stores. Alternatively, you can use a coarse sieve and push processed vegetables through using the back of a ladle.
Drink Suggestion: Robust red primitivo. Drink suggestion by Max Allen
Notes
