Ciao! I’m so excited to be stopping by “Lady and the Blog” today. Thanks so much to the oh so fabulous Vera for letting me ; ) My name is Paula and I share my passion for Italian food on my foodblog bell’alimento. Bell’alimento is Italian for beautiful food & I truly believe beautiful food doesn’t have to be complicated.
Today I’m sharing Brasato al Barolo with you & I hope you’re hungry! Brasato al Barolo {Braised Beef w/Barolo Wine} is simply Italian Pot Roast. Brasato means braised in Italian. It’s pronounced Bra-za-toe all Bar-ol-oh. But all you really need to know it that it’s an ah-mazingly flavorful dish and something that everyone will love. What I love about this dish is that you can put it together (marinade) the night before and then pull it out the next night when you’re ready to cook dinner. Easy peasy! I have three little ones and I don’t have time for anything complicated but I do want something delicious & this certainly fits the bill!
Baci e’ Buon Appetito!
What you’ll need:
2 1/2 lbs of beef short ribs OR 2 1/2 lbs of chuck roast
1 750 ml bottle of Barolo Wine
2 carrots – peeled & sliced
2 medium onions – sliced
1 stalk of celery – sliced
1 clove of garlic – minced
1 sprig of fresh rosemary
4 fresh sage leaves
1 bay leaf
2 tbsp of unsalted butter
2 tbsp extra virgin olive oil
salt/pepper
What to do:
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 & bay leaf. Season with salt & pepper. Cover & allow to marinate a minimum of 6 hours or up to 24 hours.
When you are ready to cook beef…Into a large dutch oven (or similar) heat the butter and oil over medium heat until melted. Remove beef from 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 & pepper, cover and allow to simmer approx 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 & spoon sauce over OR if you’ve chosen the beef short ribs you can serve them on the bone. We recommend serving with creamy polenta or mashed potatoes.
—- Thanks so much Paula! I’m so happy you invited us inside your kitchen!! —
Vera Sweeney is a mom of two beautiful children and the founder of 
at 1:05 pm
Yum! That looks great. Can’t wait to give it a try.
at 3:04 pm
Oh my goodness, this looks incredible! Looks like I know what we’re having for dinner one night this week…
at 10:50 pm
Gosh, this beef looks wonderful. What a great dinner, I would want lots of left overs!
at 12:38 pm
LOVE this! It looks amazing, and I would soooo be having this with mashed taters. I might have to make this over the weekend. I know my husband would be thankful…
Happy to be visiting from bell’alimento! Looking forward to taking a look around, too!
at 8:44 am
The recipe looks amazing… by chance is barolo a pricey wine?
at 8:39 pm
This looks so scrumptious! I’ve never seen short ribs with a bone so large in my supermarket. They’re usually so evenly cut. I’m going to look for something that looks more rustic like we see in your photo here.
The beef looks sooooo tender! I might try it with the lamb shanks I have in the fridge this week and then give the beef a go.