Short ribs braised in wine and aromatics make for an elegant holiday dinner

For free real time breaking news alerts sent straight to your inbox sign up to our breaking news emails Sign up to our free breaking news emails Sign up to our free breaking news emails SIGN UP I would like to be emailed about offers, events and updates from The Independent. The ribs won’t fit comfortably in a Dutch oven, so you will need a roasting pan, one that measures about 13 by 16 inches, plus heavy-duty, extra-wide foil to cover it. Barolo-Braised Beef Short Ribs Start to finish: 5 hours Servings: 4 to 6 Ingredients: ½ ounce dried porcini mushrooms ¾ cup boiling water 4 ounces pancetta, chopped 2 tablespoons extra-virgin olive oil 8 ounces cremini mushrooms, trimmed and chopped 2 large yellow onions, halved and thinly sliced 2 medium carrots, peeled and chopped 2 medium celery stalks, chopped 4 medium garlic cloves, smashed and peeled 2 tablespoons tomato paste 750-ml bottle Barolo wine 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 ¼ cup all-purpose flour 3 tablespoons salted butter, room temperature Kosher salt and ground black pepper 3 tablespoons finely chopped fresh flat-leaf parsley Directions: Heat the oven to 475°F with a rack in the lower-middle position. Nestle the short ribs meaty side down in the aromatics in the roasting pan, then add the wine mixture. When the ribs are fully tender, after removing the roasting pan from the oven, flip each piece meaty side down, then let cool completely.