Trione Primitivo Braised Short Ribs

Category, DifficultyIntermediate

Recipe by Peloton Culinary & Catering

Short ribs with mushrooms and grits

 2 bottles Trione Primitivo
 3 tbsp olive oil
 8 short ribs cut 2" wide
 to taste kosher salt and fresh ground black pepper
 2 yellow onions, peeled, trimmed, split, rinsed
 2 carrots, peeled, cut into 1/2" wheels
 2 ribs celery, peeled, cut into 1" lengths
 12 cloves garlic, peeled
 6 sprigs flat-leaf parsley
 2 bay leaves
 1 bunch fresh thyme
 2 tbsp tomato paste
 2 qts beef broth

1

Pre-heat your oven to 400 degrees

2

Generously season the short ribs with salt & pepper.

3

In a heavy, oven proof pot, add the oil. When the oil is hot brown the ribs. When completely brown remove the ribs and set aside.

4

Reduce the heat and add the vegetables and herbs, brown the vegetables for 7 – 10 minutes then add the tomato paste and cook for an additional 2-3 minutes constantly stirring.

5

Deglaze with the wine and reduce by ½.

6

Add the beef broth and cover the pot tightly and place in the oven until meat is fork tender, approximately 2 hours. Let the mixture cool rest overnight in the refrigerator.

7

The following day warm the mixture and remove the meat.

8

Reduce the liquid until a sauce consistency is achieved and strain through a fine mesh strainer. Check for seasoning with salt and pepper.

Happy Cooking!

Ingredients

 2 bottles Trione Primitivo
 3 tbsp olive oil
 8 short ribs cut 2" wide
 to taste kosher salt and fresh ground black pepper
 2 yellow onions, peeled, trimmed, split, rinsed
 2 carrots, peeled, cut into 1/2" wheels
 2 ribs celery, peeled, cut into 1" lengths
 12 cloves garlic, peeled
 6 sprigs flat-leaf parsley
 2 bay leaves
 1 bunch fresh thyme
 2 tbsp tomato paste
 2 qts beef broth

Directions

1

Pre-heat your oven to 400 degrees

2

Generously season the short ribs with salt & pepper.

3

In a heavy, oven proof pot, add the oil. When the oil is hot brown the ribs. When completely brown remove the ribs and set aside.

4

Reduce the heat and add the vegetables and herbs, brown the vegetables for 7 – 10 minutes then add the tomato paste and cook for an additional 2-3 minutes constantly stirring.

5

Deglaze with the wine and reduce by ½.

6

Add the beef broth and cover the pot tightly and place in the oven until meat is fork tender, approximately 2 hours. Let the mixture cool rest overnight in the refrigerator.

7

The following day warm the mixture and remove the meat.

8

Reduce the liquid until a sauce consistency is achieved and strain through a fine mesh strainer. Check for seasoning with salt and pepper.

Happy Cooking!

Trione Primitivo Braised Short Ribs