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–+ servings

Peposa Dell'Impruneta (Braised Pepper Beef)

Incredible Umami, Rich beef short ribs braised in wine and herbs. PERFECT Snow food.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Resting Time 15 minutes
Course Main Course, Sauce, Stew
Cuisine Italian
Servings 4
Calories 131 kcal

Equipment

  • 1 Brasier Or a large skillet with a tight-fitting lid

Ingredients
  

  • 4 ea Beef Short Ribs ~10 oz
  • 1 tbsp Salt Kosher, of course
  • 10 cloves Garlic Peeled, crushed
  • 1 tbsp Tomato Paste
  • 2 tbsp Black Pepper Cracked, do it your self
  • 1 tbsp Black Pepper Fresh Grind
  • 4 ea Sage Leaves Fresh
  • 4 sprigs Rosemary Fresh
  • 2 ea Bay Leaves
  • 2 cups Red Wine Robust wine
  • Salt To Taste

Instructions
 

  • In a mortar and pestle, crush the garlic to a paste, add the tomato paste and mix well
  • In a large bowl, lay out the ribs and examine thence season generously on all sides with salt. ~ 1tbsp
  • Transfer mixture into the bowl with beef and rub onto all sides of the meat
  • Add crushed peppercorns and ground pepper. Distribute evenly over all sides of the beef.
  • Transfer to a brasier or deep skillet with a tight-fitting lid
  • Tuck sage leaves, rosemary, and dry bay leaves between pieces of meat.
  • Carefully add wine along the side of the pan to avoid washing the seasoning off of the meat.
  • Place pan over high heat and bring to a simmer; reduce heat to low. Cover tightly.
  • Cook until meat is fork tender, turning pieces every 30 minutes or so, about 3 1/2 hours.
  • Transfer the meat to a warm plate and cover.
  • Increase heat to high and bring braising liquid to a boil. 
  • Simmer until liquid is reduced by about half or until slightly thickened, 8 to 10 minutes.
  • Optionally, remove the rib bones from the meat.
  • When the sauce is thickened, transfer the meat back to the skillet, and any drippings.
  • Reduce heat to medium-low and spoon sauce over meat. 
  • Cook until heated through, about 5 minutes.

Notes

One can use any number of less-than-prime and some truly prime beef cuts for this; the long low, slow, wet cooking method makes for fall-off-the-bone, melt-in-your-mouth meat.
  • Beef shank is the traditional meat for this
  • Shortribs work exceptionally well
  • Even large chunks of chuck will work. 
Just braise them until a fork goes in and out easily.
Serve over some form of carbohydrate:
  • Polenta
  • Mashed Potatoes
  • Pasta
  • Or a combo, gnocchi

Nutrition

Calories: 131kcalCarbohydrates: 9gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 1783mgPotassium: 290mgFiber: 2gSugar: 1gVitamin A: 95IUVitamin C: 3mgCalcium: 50mgIron: 1mg
Keyword Beef, Braised, Wine
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