The beef is equally delicious whether you prepare it with white wine or with red. Benoît Guichard is the king of braising. At his Paris restaurant, Jamin, he loves to cook all-manner of slow ...

The braised shanks can be prepared through Step 6 and refrigerated for 3 days. Skim off any fat, return to room temperature, cover and reheat in a 325° oven for about 25 minutes or until heated ...

Generously season beef with salt and pepper. Add 1 tablespoon oil to pot and brown meat, in batches, 2 to 3 minutes per batch (add up to 1 tablespoon oil per batch as needed); transfer to plate ...

Slow-Cooked Perfection in a Rich Red Wine Gravy! Hey there, Jason Griffith here! When it comes to truly soulful, melt-in-your ...

Brasato al Barolo, or beef braised in Barolo wine, is a classic dish from Piedmont in northern Italy. Customarily, the beef is a roast that is slow-cooked, then sliced and served like a pot roast.

Barolo-Braised Beef Short Ribs. Start to finish: 5 hours (50 minutes active) Servings: 4 to 6. Ingredients: ½ ounce dried porcini mushrooms. ¾ cup boiling water ...

Brasato al Barolo, or beef braised in Barolo wine, is a classic dish from Piedmont in northern Italy. Customarily, the beef is a roast that is slow-cooked, then sliced and served like a pot roast.

Brasato al Barolo, or beef braised in Barolo wine, is a classic dish from Piedmont in northern Italy. Customarily, the beef is a roast that is slow-cooked, then sliced and served like a pot roast.

750-ml bottle Barolo wine (see headnote) 2 cups low-sodium beef broth; 3 bay leaves; 3 thyme sprigs; 1 large rosemary sprig; 6 pounds bone-in beef short ribs, trimmed, each 4 to 5 inches long (see ...