Short Ribs Braised in Barolo

Working in Arizona, I have always seen Barolo, short ribs and truffle oil being used regularly. I was missing these one day and decided to make some for myself. So here is my version of this dish.


  • 2 carrots, small
  • 2 celery stalks
  • 1 onion, small
  • 4 garlic cloves
  • 1 1/2 lb. short ribs
  • 1 bottle Barolo
  • 500 ml beef stock
  • Salt and Pepper to Taste


Pre-heat oven to 350 degrees Celsius.

Cut carrots, celery, onions and garlic into brunoise. Season beef with salt and pepper and in a hot stainless steel pan brown beef on all sides. Put in a half hotel pan, set aside Turn heat down, discard excess fat and add the diced vegetables and cook until translucent. Add some flour and cook for a few minutes. Deglaze with wine. (Save a glass for yourself!!!) Let wine simmer to minimize acidity. And then add to the pan of ribs. Cover with aluminum foil and put in the oven for 3-4 hours. After 3 hours, check if meat is tender.

Once meat is tender, gently transfer to another pan, keep warm. Strain braising liquid and reduce to ¾ and thicken as needed. Adjust seasoning.

Mise en Place 🙂
Served with Roasted Garlic Smashed Potatoes and Steamed Vegetables and Truffle Oil.
Pulled short ribs and served with Tallegio Santi or Brillat Savarin ala Truffe on Foccacia. Drizzle some truffle oil too!

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