This dish is based on Paul Bertolli’s recipe in Cooking by Hand (Clarkson Potter).
- 1.2 kg (about 4) beef short ribs
- 60 ml (¼ cup) olive oil
- 50 gm prosciutto, coarsely chopped
- 6 onions, finely chopped
- 1 carrot, finely chopped
- 1 stalk of celery, finely chopped
- 5 sage leaves
- 1 sprig of rosemary
- 15 gm dried porcini, soaked in water for 15 minutes
- 2 tbsp tomato paste
- 250 ml (1 cup) red wine
- 125 ml (½ cup) saba (see note)
- 60 ml (¼ cup) balsamic vinegar
- 900 ml beef stock
- 1Preheat 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.
- 2Pour 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).
- 3Transfer 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