Chef's Recipes

James Hird and Todd Garratt: Buzo’s rosticciana (braised beef short ribs, vincotto and rosemary)

Australian Gourmet Traveller Italian recipe for Buzo’s rosticciana (braised beef short ribs, vincotto and rosemary) by James Hird and Todd Garratt.

By James Hird & Todd Garratt
  • Serves 8
  • 30 mins preparation
  • 4 hrs 40 mins cooking plus marinating
James Hird and Todd Garratt: Buzo’s rosticciana (braised beef short ribs, vincotto and rosemary)
James Hird and Todd Garratt: Buzo’s rosticciana (braised beef short ribs, vincotto and rosemary)

“As with most braises, this dish benefits from time in the braising liquid after cooking to allow the flavours to develop. Making your own vincotto is a great way to use leftover red wine. Reduce the wine by four-fifths with a little spice and honey. We first made this dish with a wonderful family, the Frollos, in the Marche, using red wine from the previous year’s vintage, and it’s been a favourite ever since.” You’ll need to start this recipe a day ahead.

Ingredients

  • 6 beef short ribs (about 500gm each)
  • 1 large bunch rosemary
  • 3-4 fresh bay leaves
  • 1 garlic head, cloves separated and peeled
  • 60 ml (¼ cup) olive oil
  • 1.125 litres (4½ cups) malty beer, such as Tappeto Volante or Moretti
  • 200 gm dark muscovado sugar
  • 100 ml vincotto
  • 1 tbsp pomegranate molasses, or to taste
  • To serve: lemon wedges

Method

Main
  • 1
    Place ribs in a non-reactive container, cover with herbs and garlic, drizzle with olive oil, cover and refrigerate for at least 12 hours.
  • 2
    Remove ribs from marinade, reserve herbs and garlic and season liberally. Heat a large casserole over medium heat, cook ribs in batches until browned on all sides (3-4 minutes), remove and set aside. Drain excess oil from casserole, then deglaze with beer. Bring to the boil, add muscovado sugar, reserved herbs and garlic and ribs, cover closely with baking paper, then simmer over very low heat until ribs are very tender (3-4 hours). Cool in braising liquid (2-3 hours), refrigerate until chilled, then remove fat from surface. Remove ribs and pour braising liquid into a large saucepan (reserve 100ml in pan for reheating ribs), cook over high heat until reduced by two-thirds. Add vincotto, cook until sauce is syrupy (20-30 minutes), then add pomegranate molasses to taste.
  • 3
    Meanwhile, warm ribs over low heat with reserved liquid, basting regularly until ribs are hot and glossy in appearance (3-5 minutes).
  • 4
    Divide ribs among warm plates, spoon over vincotto sauce, season to taste and serve with lemon wedges.

Notes

This recipe is from the August 2009 issue of Australian Gourmet Traveller.

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  • Author: James Hird & Todd Garratt