Peposa Dell'Impruneta (Tuscan Black Pepper Beef)

Name: Peposa Dell'Impruneta (Tuscan Black Pepper Beef)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Place meat in a large mixing bowl. Sprinkle all sides generously with 1 tablespoon kosher salt.
2
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.
3
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.
4
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.
5
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.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 beef short ribs (8 to 10 oz. each), 1 tablespoon kosher salt, 8 cloves garlic, peeled and crushed, 1 tablespoon tomato paste, and more.

Yes, Peposa Dell'Impruneta (Tuscan Black Pepper Beef) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!