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Trione Primitivo Braised Short Ribs

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

Pre-heat your oven to 400 degrees


Generously season the short ribs with salt & pepper.


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.


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.


Deglaze with the wine and reduce by ½.


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.


The following day warm the mixture and remove the meat.


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!