Short Ribs Alla Genovese



5 pounds beef short ribs

2 tablespoons salt

2 tablespoons olive oil

1-2 sprigs fresh rosemary


1 ½ cup red wine

3 tablespoons red wine vinegar

2 tablespoons olive oil

1 carrot, finely chopped

1 celery stalk (or 5 tablespoons fennel), finely chopped

4 red onions, sliced thinly

1 anchovy

5 black peppercorns

How to make this recipe

  1. Salt the ribs on all sides. Return meat to refrigerator overnight or up to 3 days.
  2. When salting is finished, heat 2 tablespoons of olive oil in a Dutch Oven. Cook the meat in 2 batches, browning on each side.
  3. Put the one batch of meat in the bottom of the Dutch Oven. Cover with the rosemary springs and layer the second batch of meat on top.
  4. Put a lid on the Dutch Oven and cook in a preheated 275 degree oven for 2 ½ hours.
  5. While the meat is cooking, make the sauce. Heat the red wine in a saucepan and reduct to ½ cup. Add the 3 tablespoons of red wine vinegar.
  6. In a skillet, heat 2 tablespoons of olive oil and sweat the carrot and celery (or fennel) until softening. Add the anchovy and peppercorns. Add the onions and continue to sweat at a low temperature with a lid on until the onions are very soft and starting to caramelize. Add the wine and vinegar to the vegetables.
  7. When the meat is cooked and tender, remove the rosemary and pour out the rendered fat (can be used for roasted potatoes). Pour the sauce over the meat and serve.







Prep Time: 45 minutes

Cook Time: 2 ½ hours (1-3 days salting prior to cooking)

Serves: 8-10 servings

Source: adapted from A16 Food and Wine Cookbook, A16 Restaurant in San Francisco