Tuscan Black Pepper Beef (Peposa Dell'Impruneta)

Follow our step-by-step guide on how to make Tuscan Black Pepper Beef (Peposa Dell'Impruneta).

1. Step 1

   Begin by generously seasoning the beef short ribs with a tablespoon of kosher salt in a large mixing bowl, ensuring every side is well-coated.

2. Step 2

   In a mortar, combine crushed garlic with a pinch of salt and mash it into a smooth paste.

3. Step 3

   Blend in the tomato paste until fully incorporated, then rub this flavorful mixture all over the beef.

4. Step 4

   Next, evenly sprinkle freshly crushed black peppercorns and ground black pepper over the meat for an extra kick.

5. Step 5

   Place the seasoned beef in a deep skillet or Dutch oven, positioning it bone side down.

6. Step 6

   Tuck sage leaves, rosemary sprigs, and bay leaves between the pieces of meat, infusing the dish with aromatic herbs.

7. Step 7

   Carefully pour red wine along the side of the pan, avoiding direct contact with the meat to preserve the seasoning.

8. Step 8

   Bring the pan to high heat and allow it to reach a simmer.

9. Step 9

   Once simmering, reduce the heat to low and cover tightly, letting it cook for approximately three and a half hours.

10. Step 10

    Remember to turn the meat every thirty minutes until it becomes fork-tender.

11. Step 11

    When the meat is perfectly tender, transfer it to a warm bowl.

12. Step 12

    Raise the heat to high and bring the braising liquid to a boil, allowing it to simmer until reduced by half and slightly thickened, which should take about eight to ten minutes.

13. Step 13

    Remove the bones from the meat and return the beef to the skillet.

14. Step 14

    Lower the heat to medium-low and generously spoon the thickened sauce over the meat, cooking for an additional five minutes until everything is heated through.

15. Step 15

    Enjoy the rich flavors and tender texture of your beautifully braised beef short ribs.