Brasato al Barolo
(Short Ribs in Barolo)
“This is the daddy of all great braises from the Piemonte, and it is consistently a huge seller in the restaurants there because it offers big beef flavor, super-tender “fork-cutting” meat, and the opportunity to drop big ducats on the delicious Barolos and Barbarescos that match it perfectly. I like that.
—Mario Batali (from Molto Italiano)

Ingredients:
• 6 tablespoons EXTRA-VIRGIN OLIVE OIL
• 2 pounds boneless BEEF SHORT RIBS, cut into 3-inch cubes
• SALT and freshly ground BLACK PEPPER
• 2 large SPANISH ONIONS, cut into ½-inch dice
• 1 medium CARROT, sliced into ½-inch thick rounds
• 2 ribs CELERY, cut into ½-inch-thick slices
• 4 ounces PANCETTA, cut into ¼-inch dice
• 4 cups BAROLO or other hearty red wine
• 2 cups BASIC TOMATO SAUCE

Procedure:
1. In a large Dutch oven, heat the olive oil over high heat until smoking. Season the meat liberally with salt and pepper. Working in batches to avoid overcrowding the pot, brown the meat all over, turning frequently, until dark golden brown, 10 to 12 minutes per batch

2. Pour the excess oil out of the pot. Add the onions, carrot, celery, and pancetta and cook until the vegetables are light brown and starting to soften, about 8 minutes. Add the wine and tomato sauce and bring to a boil.

3. Add the meat and bring back to a boil, then lower the heat to a gentle simmer. Cook until the meat is very tender, about 1½ hours. Transfer the meat to a festive platter.

4. Bring the cooking liquid to a boil and reduce to 2½ cups. Season with salt and pepper, pour over the meat, and serve immediately.

Serves 4

IWM Recommendation:
The obvious choice here would be be Barolo, however wines made from Aglianico would also pair well.
For Barolo:
  Aldo Conterno Barolo 'Bussia Soprano'
  Bartolo Mascarello Barolo

For Aglianico:
  Masterberardino Taurasi Radici

Other Nebbiolo Suggestions:
  Sandro Fay Valtellina Sforzato 'Ronco del Picchio'

This recipe is printed with the expressed permission of Mario Batali and Harper Collins Publishers. No part of this recipe may be used or reproduced in any manner whatsoever without written permission.