Recipe Match for Amarone

• 1/2 cup olive oil
• 3 pounds boneless beef short ribs
• 1 large Spanish onion, diced
• 1 large carrot, diced
• 2 ribs celery, diced
• 1 750ml bottle full-bodied red wine (such as Cabernet Sauvignon or Merlot)
• 4 thyme sprigs
• 6 sage leaves
• 1 tablespoon whole black peppercorns
• 1 quart beef stock

1. Set a large, heavy-bottomed skillet over medium-high heat. Add olive oil to coat the bottom of the pan. Working in batches, sear the short ribs, rotating them so that all sides get caramelized.

2. Remove ribs from the skillet and place them in a large, heatproof container. Set aside. Add the diced onion, carrot and celery to the skillet and sauté until caramelized.

3. Add the red wine to the skillet and continue cooking until the wine is reduced by one-third. Once it thickens, carefully pour the wine and vegetables over the short ribs.

4. Place the thyme, sage and peppercorns in the center of a square of cheesecloth. Gather the corners and use kitchen string to tie the bundle. Add the sachet to the short rib-vegetable mixture.

5. Pour the stock over the rib and vegetable mixture and refrigerate overnight.

6. The next day, transfer the ribs, stock and vegetables to an ovenproof pot. Set the pot over medium-high heat and bring to a simmer. Once simmering, place the pot in an oven preheated to 350° F and cook until the ribs are tender, 2 1/2 to 3 hours.

7. Remove the ribs from the pot. Carefully pour the liquid through a fine-mesh sieve, straining the herbs and vegetables. Reduce the cooking liquid even further to make a sage-scented jus. (To preserve the ribs, pour the reduced liquid over them and refrigerate. They will be good for up to 2 weeks and become even more flavorful, according to chef Tropeano.) Serve with polenta or potatoes. Serves 4 to 6.