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Braised Short Ribs in Creamy Truffle Sauce
A truffle-forward twist on a classic winter comfort dish. Braising is a cold-weather ritual that fills the kitchen with warmth and irresistible aromas. These bone-in short ribs are slow cooked until fork-tender, then finished in a rich velvety cream sauce infused with Sabatino Black Truffle- luxurious, comforting, and deeply flavorful.
Ingredients
3 cups red wine
2 cups beef stock
3 carrots, chopped
1 yellow onion, chopped
1 leek, chopped
2 cups mini potatoes
1 cup heavy cream
1 spoonful Sabatino Black Truffle Sauce
Bay leaves, fresh rosemary, and thyme
Salt and freshly ground black pepper
Salted butter
All-purpose flour, for dusting
Method
- Marinate the bone-in short ribs in red wine for 24 hours.
- Preheat the oven to 350°F and prepare all vegetables.
- Remove the short ribs from the marinade, pat dry, and season with salt and pepper. Lightly dust with flour.
- Heat a braising dish over medium heat with butter. Brown the short ribs on all sides until deeply golden. Remove and set aside.
- Add additional butter to the pan, then add the chopped vegetables. Toss to coat and scrape up the browned bits from the bottom of the pan.
- Pour in the reserved red wine marinade to deglaze the pan, allowing it to reduce slightly.
- Return the short ribs to the pot and add beef stock, fresh herbs, and bay leaves.
- Cover and braise in the oven for about 2 hours, until the meat is tender.
- Carefully remove the short ribs from the pot. Stir in the heavy cream and Sabatino Black Truffle Sauce. Simmer for 3 minutes to combine.
- Return the short ribs to the sauce and gently coat.
- Serve over egg noodles, creamy polenta, or pasta, finished with freshly grated Parmesan cheese. Enjoy this cozy, truffle-laced winter classic.
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