Ingredients
Equipment
Method
- 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.
Nutrition
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.
- Polenta
- Mashed Potatoes
- Pasta
- Or a combo, gnocchi