It doesn’t have to be difficult, expensive, or time-consuming to serve a beautiful, elegant-looking holiday roast. This pork loin is a clear example. When you bring it to the table, it appears to be worth a million dollars even though it is quick, simple, and inexpensive. I truly hope you give it a try soon since the deliciously comforting and fragrant spices go so well with a pork roast.
| Prep Time: | 10 mins |
| Cook Time: | 3 hrs 30 mins |
| Total Time: | 3 hrs 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 beef short ribs (8 to 10 oz. each)
- 1 tablespoon kosher salt
- 8 cloves garlic, peeled and crushed
- 1 tablespoon tomato paste
- 2 tablespoons whole black peppercorns, freshly crushed
- 1 tablespoon freshly ground black pepper
- 3 sage leaves
- 3 small sprigs fresh rosemary
- 2 bay leaves
- 2 cups red wine, preferably Chianti
- salt to taste, to adjust sauce
Instructions
- Place meat in a large mixing bowl. Sprinkle all sides generously with 1 tablespoon kosher salt.
- Place chopped garlic and a pinch of salt in a mortar and mash with pestle until pastelike. Add tomato paste; mash until blended. Transfer mixture into bowl with beef and rub onto all sides of meat. Add crushed peppercorns and ground pepper. Distribute evenly over all sides of beef. Transfer to a deep skillet or Dutch oven bone side down. Tuck sage leaves, rosemary, and dry bay leaves between pieces of meat. Carefully add wine along the side of the pan to avoid washing over the top of the meat.
- Place pan over high heat and bring to a simmer; reduce heat to low. Cover tightly. Cook until meat is fork tender, turning pieces every 30 minutes or so, about 3 1/2 hours. Transfer pieces of meat to a warm bowl.
- Increase heat to high and bring braising liquid to a boil. Simmer until liquid is reduced by about half or until slightly thickened, 8 to 10 minutes. Remove bones from meat.
- When sauce is thickened, transfer meat back to skillet. Reduce heat to medium-low and spoon sauce over meat. Cook until until heated through, about 5 minutes.
- Beef shank is traditionally used for this recipe, but the short ribs worked really well. You could even use chunks of beef chuck, but would need to adjust cooking time. Just remember, cook until a fork goes easily into the meat.
- This is delicious served over polenta, but you could also serve it over rice or pasta.
Nutrition Facts
| Calories | 655 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 116 mg |
| Dietary Fiber | 1 g |
| Protein | 28 g |
| Saturated Fat | 22 g |
| Sodium | 1075 mg |
| Sugars | 0 g |
| Fat | 52 g |
| Unsaturated Fat | 0 g |
Reviews
Wonderful recipe, easy to follow. I used beef chuck roast so had to adjust, simmer time was approx 3hrs until fork tender. For me the recipe is a little heavy on salt, it was delicious but I’d tweak this next time. Chef John’s recipes always seem to be on point!
Great recipe! Found short ribs on special then came to Chef John for a recipe. Followed the instructions pretty closely and the results were delicious. The meat was tender, flavorful and juicy. One bit of advice; DO trim off all the fat on the meat side. Even doing so, I found much fat was rendered. I used my separator to de-fat the sauce before reducing.
Incredible flavor. I basically followed the recipe , just reducing spices slightly because I was only cooking four short ribs. I did have to extend the cooking time to get the ribs fork tender. I cooked them the day before, then refrigerated without the meat so it was easier to pull the grease off (I don’t have a separater). I did need to add a little beef broth and thicken slightly with corn starch. I served over polenta with Parmesan cheese. Absolutely delicious. My husband and I thought we would get two meals from it but it was so good we both went back for seconds so one dinner no one really great lunch!
This was just what I hoped it would be- tender, juicy, peppery and delicious. My wine reduced down too much so I deglazed with a cup of beef broth, whisked together all the bits and reduced a bit and then added back the beef. I served over creamy mashed potatoes which were good but made for an overall heavy dish so I will try the polenta next time.
The only red wine I had was a merlot so the food gods might not be smiling on me. It was still amazing. The bones pulled right out and the meat pulled apart with a fork. Served it on top of Chef John’s 3-Corn Polenta, to which I added about a 1/4 cup of Parmigiano-Reggiano.
I had purchased some flanken style short ribs and was looking for recipes – this did work fine with the flanken style, though the bones and copious fat are a minor nuisance. I skimmed as much as I could but it seemed to be a fairly constant battle so perhaps a purchase of a fat separator is in my future. Otherwise, I really enjoyed it – The black pepper flavor was not overwhelming as one might think. When they cook down both their structure and their flavor softens. We had this over mashed potatoes the next time I think I’ll try the polenta… and a different cut other than flanken style short ribs – I’ll likely try stew meat.
Chef John is my spirit guide in the kitchen. His recipes are so trusted and fantastic! This Peposa dish is incredible! Time consuming — (as my friend says, “you have to be home to have home cooking”), but absolutely worth it! So easy, too. No weird ingredients, and a very simple process. Worked exactly as shown in the video. I’m thinking of trying it in a slow-cooker.
This recipe immediately caught my attention, the combination of ingredients look so interesting. My bladder hates it when I eat tomatoes, so I substituted Dijon mustard for the tomato paste, otherwise followed the recipe, and it turned out fabulous. Another winner from Chef John.
This recipe results in a beautiful rich, broth/gravy. It was delicious served with polenta. I would cut back on the amount of salt the next time.
I used chuck for this and adjusted accordingly. I cut back a bit on the wine and added a little beef broth. Also, at the end I added in cornstarch to thicken it and a knob of butter. Tres Bien!
So delicious and so easy, thank you Chef John
I used cranberry juice instead of the wine.
I made the stew and my wife made the polenta. We both enjoyed it a lot. I used Josh Cabernet Sauvignon red wine.
This was fantastic. I made it just as directed, but I couldn’t find such thick short ribs. . I served it on risotto. YUM
A-freaking-mazing. I made way too much and wasn’t mad, was taking portions all through the week. Sided with veggies and garlic mashed potatoes, or even just a slice of French bread, I was all about this. Going to make this again and a few variations on type of cut and types of meat.
I bought boneless beef chuck short ribs from Costco, but didn’t know how to cook them. After a lot of Internet searching, we came across this recipe on YouTube. My husband and I both thought it looked delicious. I followed the recipe exactly using a 2018 Da Vinci Chianti and served it over Chef John’s polenta recipe (with Parmesan cheese). It took about 4 hours start to finish. There was a lot of fat, but I was able to skim off quite a bit of it. It turned out amazing. It was very rich and we have a lot of leftovers. I froze half and put the other half in the refrigerator. The recipe was time consuming, but very easy.
Loved it! Wasn’t able to crack all peppercorns called for, so didn’t like eating the whole ones. Next time only 1 Tablespoon and cracked well. I used a London Broil over mashed potatoes. Great flavor!
This is a fabulous recipe and totally worth the effort. I can’t wait to make it again!
Mixed feelings about this recipe after the first time we tried it. The meat was just a bit too fatty for our tastes. Also, we noticed the flavor of the leftovers on Day 3 was much better than Day 1 after cooking. I will likely try this again in a few months with a leaner cut of meat and then intentionally reheat and serve on Day 3 after the flavors have had more time to meld.
I made a few changes I used 4 ribeye and used kosher salt, 8 crushed garlic in the tube, no tomato paste so used worcestershire sauce instead, 2tbsp bold indian peppercorns from penzeys,1tbsp fresh pepper,2tbsp sage rubbed,2tbsp rosemary,2tsp veg. broth and 2 cups water and mixed allm together and cooked in oven bag for 1 hour let set for 15 mins. and enjoyed with mashed potatoes yummy ! shares on FB Chef John only way I could get it on send me a friend request so you can see it I want to know what you thjnk !!!
This was really good, except I think the amount of wine can be cut back a little, it seemed a little overwhelming to me, however it was fun to make & good for the palate.