Beef in barolo served in a casserole dish

Beef in barolo

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 10 mins Cook: 4 hrs, 30 mins Plus chilling


Serves 4

Marinate beef short ribs in wine with aromatics the night before you want to serve this dish. It exudes the richness of northern Italian cuisine

Nutrition and extra info

Nutrition: Per serving

  • kcal751
  • fat48g
  • saturates18g
  • carbs16g
  • sugars13g
  • fibre6g
  • protein26g
  • salt0.4g
Save to My Good Food
Please sign in or register to save recipes.


  • 4 small short ribs
  • 750ml bottle barolo (or another full-bodied Italian red wine)
  • 1 rosemary sprig
  • 1 thyme sprig
  • 5 sage leaves
  • 1 bay leaf
  • 1 tsp black peppercorns
  • 1 tsp juniper berries
  • 2 tbsp vegetable oil
  • 250ml chicken stock
  • 2 large onions, quartered



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 large carrots, cut into long wedges



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • soft polenta with a drizzle of truffle oil, to serve



    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…


  1. The night before, put the beef in a large bowl. Pour over the wine, add the herbs, peppercorns and juniper berries, and leave to soak overnight. The following day, remove the beef and pat dry, setting aside the wine and aromatics. (You can skip this step if you don’t have time.)

  2. Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp of the vegetable oil in a large casserole. Add the beef, browning all over except for the bone side, then remove and set aside. Add the red wine, herbs, peppercorns and juniper berries. Boil for around 15 mins until reduced by half, then return the meat to the pan and add the stock. Return the mixture to the boil, then cover with a lid and cook in the oven for 2½ hrs.

  3. Fry the onion and carrot in a frying pan over a high heat until golden brown, then set aside. Remove the stew from the oven and carefully lift out the meat. Sieve the remaining pan contents into a large jug, discarding the contents of the sieve. The fat from the beef will rise to the surface – skim it off. Pour the skimmed sauce back into the casserole dish, then add the browned veg and meat. Cover, then return to the oven for another 1½ hrs, removing the lid for the last 30 mins to let the sauce reduce, then serve with polenta drizzled with truffle oil.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
4th Jan, 2020
Love this recipe! Making it for the second time today. I can't justify using Barolo, but Rioja works perfectly.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?