Ultimate Beef Short Ribs Recipe: Braised in Barolo Wine for Wine Lovers

Beef Short Ribs Recipe: Braised in Barolo Wine for the Ultimate Wine Pairing Experience

Few dishes capture the heart of Italian comfort cuisine—and the soul of wine pairing—like beef short ribs braised in Barolo wine. This rich, slow-cooked classic transforms humble beef and bold red wine into a melt-in-your-mouth experience, perfect for impressing friends or savoring a cozy night in. Whether you’re a wine lover, an adventurous home cook, or searching for the ultimate beef short ribs recipe, this guide will help you master every step and discover the ideal wine match, using ingredients and bottles available at Total Wine, Trader Joe’s, and your favorite local shops.

About This Dish: The Story Behind Beef Braised in Barolo Wine

Beef short ribs braised in Barolo wine—known in Italy as Brasato al Barolo—is a classic from the Piedmont region, famous for its powerful red wines and deep culinary traditions. Historically, this dish was reserved for special occasions and family gatherings, when only the best cuts of beef and finest bottles of Barolo were considered worthy for the table. Over time, it became a beloved comfort food, symbolizing the Italian love affair with wine and slow-cooked flavors.

What sets this braised beef recipe apart is its simplicity and sophistication: the beef slowly simmers in robust Barolo wine, aromatic vegetables, and herbs, creating a sauce so rich it practically demands a good loaf of bread for sopping. In American kitchens, this dish has found new fans among food enthusiasts and wine lovers alike, inspiring adaptations like "Maggiano's braised beef contadina recipe" and even popular versions at restaurants like Olive Garden. If you’ve ever wondered about "how to braise beef" at home or wanted to try something in the spirit of "Lidia's braised beef in guazzetto recipe," this guide will show you the way.

Key Ingredients & Their Role in the Ultimate Beef Short Ribs Recipe

The magic of this beef short ribs recipe comes from a handful of thoughtfully chosen ingredients, each contributing depth and character:

• Beef Short Ribs: The star. Short ribs offer the perfect mix of marbled fat and rich meat, delivering fork-tender texture and full beefy flavor after hours of slow braising.
• Barolo Wine: Known as the "King of Wines," Barolo’s bold tannins, intense red fruit, and earthy undertones infuse the beef with complexity and create an irresistible sauce. While authentic Barolo can be a splurge, many U.S. wine shops offer excellent Nebbiolo-based alternatives or comparable full-bodied reds.
• Onions, Carrots, Celery: This classic Italian soffritto builds a savory-sweet backbone, mellowing the wine’s acidity and rounding out the sauce.
• Garlic: Adds warmth and aromatic depth.
• Pancetta (Optional): A touch of pancetta or bacon brings smokiness and extra richness, especially if you want to mimic the flavors found in "Maggiano's braised beef contadina recipe."
• Fresh Herbs: Rosemary, thyme, and bay leaves lend earthiness and a perfume that harmonizes with the wine.
• Tomato Paste: Concentrates umami and balances the wine with a hint of sweetness.
• Beef Stock: Used as needed to keep the braise moist, enhancing the mouthfeel of the final sauce.

These ingredients work together to create a dish that feels both rustic and refined, with layers of flavor that evolve as you savor each bite. When planning your wine pairing, look for bottles that echo these flavors—think bold fruit, solid structure, and enough acidity to cut through the richness.

Beef Short Ribs Recipe: Braised in Barolo Wine

Prep & Cook Times

• Prep time: 30 minutes (plus marinating overnight, optional)
• Cook time: 3–3.5 hours
• Total time: 4–5 hours (including resting and finishing the sauce)
• Servings: 6
• Difficulty: Intermediate (great for ambitious home cooks)

Ingredients

• 4 lb beef short ribs, bone-in, cut into large pieces
• Kosher salt and fresh ground black pepper
• 2 tbsp olive oil
• 4 oz pancetta, diced (optional)
• 2 medium onions, chopped
• 3 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, smashed
• 2 tbsp tomato paste
• 1 bottle (750ml) Barolo wine (or Nebbiolo, Cabernet Sauvignon, or California blend)
• 1–2 cups low-sodium beef stock
• 2 bay leaves
• 2 sprigs rosemary
• 2 sprigs thyme
• 1 pinch ground cloves
• 1 tbsp flour (for dredging, optional)
• 1 tbsp unsalted butter (for finishing sauce, optional)

Instructions

1. (Optional) Marinate: The night before, combine short ribs, onions, carrots, celery, garlic, and wine in a large glass bowl or resealable bag. Cover and refrigerate overnight.
2. Prep the Beef: Remove beef from the marinade (if used), pat dry, and season generously with salt and pepper. Dredge lightly in flour for a thicker sauce.
3. Sear: Heat olive oil in a large Dutch oven over medium-high heat. Add pancetta (if using) and cook until crisp; remove and reserve. Sear the beef short ribs on all sides until well browned. Set aside.
4. Sauté Veggies: Pour off excess fat if needed. Add onions, carrots, celery, and garlic to the pot. Cook until softened, about 5–8 minutes, scraping up browned bits.
5. Build Flavor: Stir in tomato paste and cook for 1–2 minutes. Add a pinch of ground cloves.
6. Deglaze & Combine: Return beef and pancetta to the pot. Pour in wine (with or without reserved marinade liquid) and enough beef stock to submerge ribs halfway. Add bay leaves, rosemary, and thyme.
7. Braise: Bring to a gentle simmer (do not boil). Cover and transfer to a 300°F oven. Braise for 3–3.5 hours, turning ribs halfway, until meat is fork-tender.
8. Finish & Serve: Carefully remove ribs to a platter. Skim fat from sauce. Simmer sauce on the stovetop to reduce until thickened (about 10–15 minutes). Stir in a tablespoon of butter for shine, if desired. Adjust seasoning. Serve ribs topped with sauce.

Nutrition Facts (per serving, estimate)

• Calories: 700
• Protein: 40g
• Carbohydrates: 10g
• Fat: 45g
• Fiber: 2g
• Sugars: 4g
• Sodium: 650mg

Dietary Info

• Gluten-free if flour is omitted or gluten-free flour is used
• Dairy-free if butter is omitted
• Nut-free

Perfect Wine Pairings: What Wine Goes with Beef Short Ribs Braised in Barolo?

The right wine pairing transforms your dinner from good to unforgettable. Because this beef short ribs recipe is so robust, you’ll want a wine with enough tannin, acidity, and fruit to stand up to the dish’s richness and cut through the savory sauce.

What Makes a Great Match?

• Body & Tannin: Look for medium-to-full-bodied reds with solid tannins. These wines cleanse your palate with each bite and mirror the dish’s bold intensity.
• Acidity: Essential for balancing the sauce’s fat and bringing out the beef’s flavors.
• Earth & Fruit: Wines with earthy notes (think mushrooms, leather, spice) echo the deep flavors of the braise, while vibrant red fruit adds a refreshing contrast.

Wine Recommendations

1. Barolo (Italy): The classic choice. Barolo’s gripping tannins, dried cherry, and rose petal aromas are tailor-made for braised beef. Look for bottles starting around $30 at Total Wine or select Trader Joe’s. If Barolo feels too pricey, try Nebbiolo d’Alba for similar flavors at a friendlier price.
2. California Cabernet Sauvignon: Napa and Sonoma Cabs ($18–$35 at Total Wine, BevMo, or grocery stores) offer bold fruit, firm tannins, and subtle oak—perfect for the sauce’s richness.
3. Washington State Syrah: With its smoky, peppery notes and juicy blackberry core, a Washington Syrah ($15–$25) brings out the dish’s earthy and meaty sides.
4. Oregon Pinot Noir: For a lighter (but still structured) pairing, seek out a Willamette Valley Pinot Noir ($17–$28 at Trader Joe’s and BevMo). Its vibrant acidity and red fruit make it a beautiful match, especially if you prefer a more elegant wine.
5. Spanish Tempranillo (Rioja Reserva): A value-friendly option ($15–$22), Tempranillo’s leather and spice echo the deep flavors in this braised beef recipe.

Pro tip: Use the Vinomat app to discover new favorites and find the best bottles at local retailers. Vinomat can even recommend alternatives if Barolo is out of reach.

Cooking Tips & Techniques for Beef Short Ribs Braised in Barolo Wine

• Browning is Key: Don’t rush the searing step—deep caramelization adds layers of flavor to your beef and sauce.
• Low & Slow: The secret to melt-in-your-mouth texture is gentle, slow braising. Avoid boiling, which toughens meat; aim for a gentle simmer, either in the oven or on the stovetop.
• Don’t Overcrowd: Give your beef room in the pot. Too much meat at once can steam rather than sear, compromising flavor.
• Marinate for Depth: While not strictly necessary, marinating the beef in wine and aromatics overnight enhances flavor and tenderness.
• Finish the Sauce: After braising, reduce the sauce to concentrate flavors. For a glossy finish, swirl in a tablespoon of cold butter just before serving.
• Common Mistakes to Avoid:
• Skipping the browning step
• Letting the braising liquid boil
• Not seasoning enough at each stage
• Forgetting to rest the meat before slicing
• Inspired by Restaurant Favorites: If you love dishes like the "olive garden braised beef tortellini recipe" or "Maggiano's braised beef contadina recipe," this homemade version will outshine them all and deliver restaurant-quality results.

Serving Suggestions: Elevate Your Dining Experience

• Presentation: Serve the beef short ribs family-style on a large platter, generously spooned with rich Barolo sauce. Top with fresh herbs for color and aroma.
• Accompaniments: Classic Italian sides shine here. Creamy polenta, buttery mashed potatoes, or simple risotto are perfect for soaking up the sauce. For a lighter touch, pair with roasted root vegetables or sautéed greens.
• Bread: A crusty sourdough or rustic Italian bread is a must for mopping up the last drops of sauce.
• Setting the Mood: Dim the lights, break out your best stemware, and let the conversation flow. This dish is made for lingering over good food and great wine.
• Wine Service: Decant your wine 30–60 minutes before serving to let the flavors open up, especially if you’re pouring a young Barolo or Cabernet Sauvignon.

Conclusion: Try This Beef Short Ribs Recipe and Discover Your Perfect Wine Pairing with Vinomat

Ready to take your home cooking to the next level? This beef short ribs recipe braised in Barolo wine brings together the best of Italian tradition and American culinary spirit. By choosing the right wine pairing, you can create a memorable meal that rivals your favorite restaurant—and Vinomat makes discovering your perfect match easy. Whether you’re a seasoned wine lover or just starting your journey, this dish offers a gateway to new flavors and unforgettable experiences. Gather your ingredients, pour a glass, and savor every bite—your next great food and wine adventure starts now.