Brasato al Barolo (Braised Beef in Barolo Wine)

To marinate: place beef into a LARGE dish and pour the entire bottle of wine on top. Add the carrots, onions, celery, rosemary, sage, garlic and bay leaf. Season with salt and pepper. Cover and allow to marinate a minimum of 6 hours or up to 24 hours.

When you are ready to cook the beef, in a large Dutch oven (or similar), heat the butter and oil over medium heat until melted. Remove beef from the dish (reserving marinade) and pat completely dry with paper towels. When the beef is dry, place it into the pan and brown completely on all sides. When beef is browned, reduce heat to LOWEST setting and add the marinade, season with salt and pepper, cover and allow to simmer approximately 1 hour until tender.

Remove the meat from the pan and allow to rest. Skim any grease from the sauce. Place sauce into a food mill (or immersion blender, regular blender or food processor) and pulse or turn until mixture is to desired consistency.

You can slice the beef and spoon sauce over OR if you’ve chosen the beef short ribs, you can serve them on the bone.