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Beef Short Ribs and Nebbiolo

Beef Short Ribs

When the temperatures get cooler outside a slow cooked pot of beef short ribs and a side of polenta with a Barolo or Barbaresco makes for the perfect pairing.
Course Main Course
Cuisine Italian
Keyword beef short ribs
Author adapted from "Urban Italian" by Andrew Carmellini and Gwen Hyman


for the short ribs

  • 1/2 cup pancetta, diced
  • 2-1/2 lbs. boneless beef short ribs, cut in half
  • 1 tablespoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 small onion, diced
  • 2 cloves garlic, thinly sliced
  • 1/8 teaspoon Piment d'Espelette
  • 2 28 oz. cans San Marzano tomatoes with their juice, crushed

for the topping

  • 1/4 cup pine nuts, toasted
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup panko bread crumbs
  • 2 teaspoons dried oregano
  • 2 tablespoons Italian parsley, chopped
  • salt and pepper
  • 2 tablespoons Parmigiano-Reggiano, grated


for the beef short ribs

  • Preheat the oven to 375 F
  • In a large Le Creuset dutch oven, sauté the pancetta over medium-high heat for about 2-3 minutes, stirring occasionally.
  • Season the beef short ribs on both sides with salt and pepper. Add them to the pot and brown the ribs on all sides.
  • Add the onion and cook until it begins to soften, about 2-3 minutes. Add the garlic slices and cook for another minute. Add the Piment d'Espelette and stir to combine. Add the crushed tomatoes with their juice and bring the mixture to a boil.
  • Remove the pot from the stove and transfer to the oven. Cook until the meat is super fork tender about 2-1/2 hours. Check the pot periodically, if it becomes too dry add a little water.

for the topping

  • In a medium sauté pan, add the toasted pine nuts, panko and olive oil. Mix well and cook over medium low heat stirring until mixture is golden brown.
  • Add the oregano and parsley, salt and pepper and mix. Warm for a few seconds. Remove from heat and add the Parmigiano-Reggiano. You do not want the cheese to melt into the mixture!

to serve

  • Remove the pot from the oven and take the beef short ribs out of the pot and transfer the ribs to a plate with tongs. Cover the ribs with foil to keep warm.
  • Using a large spoon, skim off any fat from the sauce. Add a 1/2 cup of water to the sauce and stir.
  • Place 3-4 pieces of meat on a plate with polenta on the side and top with a ladleful of sauce. Sprinkle the panko herb topping over the dish.