Piedmontese beef is a true world treasure and unlike any other in the world. What makes it so special is that it is quite a tender piece of meat, but the fat is separated so it is also lean…. and delicious!!
This traditional recipe marinated in the local wines from Piedmont make a fantastic pairing for our Roero rosso which is made from Nebbiolo, of course.
As fall approaches, this is the perfect recipe for keeping warm and adding a little spice (from the wine!) to the season.
Try it out, share your thoughts.
2 ribs, well-aged weighing a total of 4 pounds
1 bottle of Nebbiolo d’Alba wine (aged 3 years)
1.7oz beef marrow
Salt, pepper, thyme to taste
- Tenderize the beer with a meat mallet, but be cautious not to flatten the meat.
- Season with salt, pepper, and a small amount of thyme.
- Set aside and let marinate for a few hours.
- Melt 2.8oz of the butter in a clay pot and braise the meat until it forms a nice crust
- Pour Nebbiolo d’Alba in the pot and reduce the wine be half over the heat
- Meanwhile, cut the marrow into small pieces and add to pot, cooking over moderate heat for four minutes.
- Once ready, remove the meat and arrange it on a platter.
- Reduce the sauce, add the remaining butter, and pour over beer once blended.
- Garnish with sides such as mashed potatoes.