The San Simpliciano Cloister: Slow-Braised Beef Short Ribs
There is a quiet courtyard behind the Basilica of San Simpliciano in Milan where the city noise simply dissolves. Lingering there one damp autumn evening, wrapped in a wool coat and longing for the deep, comforting flavors of my grandmother's Piedmontese kitchen, this dish was born in my mind. When modern life demands our energy, weeknight cooking should feel like an escape rather than a chore. That is why we let the ingredients do the heavy lifting here. By pairing thick-cut beef short ribs with a load-bearing foundation of aromatic dry vermouth, rich porcini brodo, and crushed juniper, we achieve the luxurious depth of a traditional all-day braise in a fraction of the time, especially if you lean on a pressure cooker. We anchor these magnificent ribs over a velvety, butter-enriched celery root and Parmigiano-Reggiano purée that acts as the ultimate architectural base for the sauce. If you want to make it your own, swap the juniper for a fresh sprig of rosemary or finish the purée with a whisper of grated nutmeg. Let the ingredients guide you, pour yourself a glass of vermouth, and enjoy a truly elegant evening at home.
Featured Recipe
The San Simpliciano Cloister: Slow-Braised Beef Short Ribs with Dry Vermouth, Porcini Brodo, and Celery Root Purea
Thick-cut beef short ribs are gently seared and slow-braised in a fragrant bath of dry vermouth, dried porcini, and crushed juniper until spoon-tender. Anchored by a velvety celery root and Parmigiano purée, this dish brings effortless Northern Italian comfort and quiet elegance to a leisurely evening at home.
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Timeline
Ingredients
- 3 lbs bone-in English-cut beef short ribs(well-marbled, cut into 3-to-4-inch portions)
- 2 tbsp extra-virgin olive oil(divided)
- 2 tsp kosher salt(divided to taste)
- 1 tsp freshly cracked black pepper(coarsely ground)
- 3 shallots(peeled and halved lengthwise)
- 2 carrots(scrubbed and cut into 2-inch chunks)
- 0.5 oz dried porcini mushrooms(steeped in 1/2 cup boiling water for 10 minutes)
- 4 cloves garlic(smashed and peeled)
- 1 cup dry vermouth(such as Martini & Rossi Riserva Speciale Ambrato or Noilly Prat)
- 2.5 cups rich beef brodo(high-quality butcher-grade stock)
- 4 sprigs fresh sage(tied with kitchen twine)
- 2 sprigs fresh rosemary(tied with kitchen twine)
- 6 whole juniper berries(lightly crushed with the flat of a knife)
- 1.5 lbs celery root (celeriac)(peeled and cubed into 1-inch pieces)
- 3 tbsp unsalted butter(cut into cubes, chilled)
- 0.5 cup Parmigiano-Reggiano(finely grated, 24-month aged)
- 0.25 cup heavy cream(warmed)
- 1 tsp lemon zest(freshly grated, for finishing)
- 2 tbsp flat-leaf Italian parsley(finely chopped, for garnish)
Instructions
- 1
Preheat your oven to 325°F (165°C). Pat 3 lbs bone-in English-cut beef short ribs dry with paper towels, and season all sides generously with 1.5 tsp kosher salt and 1 tsp freshly cracked black pepper. Heat 2 tbsp extra-virgin olive oil in a large enameled cast-iron Dutch oven over medium-high heat until shimmering. Sear the short ribs in batches without crowding, rendering and browning deeply on all sides, about 3 to 4 minutes per side. Transfer the browned ribs to a rimmed platter and set aside.
12 min
Tip: Do not rush the sear; that caramelized crust is the primary load-bearing foundation of your braising sauce.
- 2
Reduce the heat to medium. Add 3 shallots cut-side down, 2 carrots, and 4 cloves garlic to the rendered fat in the Dutch oven, cooking until the vegetables take on golden edges, about 4 minutes. Strain the steeped 0.5 oz dried porcini mushrooms, reserving the soaking liquid, and roughly chop them. Stir the chopped porcini into the pot. Pour in 1 cup dry vermouth, using a wooden spoon to vigorously scrape up all the savory fond from the bottom of the pot, and simmer until the liquid reduces by half, about 4 minutes.
8 min
Tip: Dry vermouth provides botanical complexity and balanced acidity that cuts right through rich beef fat.
- 3
Pour in 2.5 cups rich beef brodo and the reserved strained porcini soaking liquid. Nestle the seared short ribs and any accumulated meat juices back into the pot, bone-side up if possible. Tuck in 4 sprigs fresh sage, 2 sprigs fresh rosemary, and 6 whole juniper berries. Bring the liquid to a gentle simmer, cover tightly with the heavy lid, and transfer the Dutch oven to the middle rack of the oven.
5 min
Tip: Ensure the liquid comes midway up the ribs; we want braising, not boiling, to tenderize the connective tissue.
- 4
Slow-braise undisturbed in the oven at 325°F for 2.5 hours, until the meat is fork-tender and pulls away easily from the bone.
150 min
Tip: Let the oven and the ingredients do the heavy lifting here. The steady, radiant heat breaks down the collagen seamlessly.
- 5
While the braise completes its final stretch, place 1.5 lbs celery root into a medium saucepan, cover with cold salted water, and bring to a boil over medium-high heat. Simmer until the celery root is completely tender and easily pierced with the tip of a paring knife, about 18 to 20 minutes. Drain thoroughly in a colander, letting steam escape for 2 minutes to dry out the root.
25 min
Tip: Letting the boiled celery root steam-dry prevents a watery purée and ensures a velvety texture.
- 6
Transfer the hot celery root to a food processor or blender. Add 3 tbsp unsalted butter, 0.25 cup heavy cream, 0.5 cup Parmigiano-Reggiano, and the remaining 0.5 tsp kosher salt. Process until silky smooth and glossy. Taste and adjust seasoning, then transfer back to the pot over very low heat to keep warm.
10 min
Tip: In Milan, we treat vegetable purées like an architectural pedestal—they must be luscious enough to cradle the braised meat.
- 7
Carefully remove the Dutch oven from the oven. Transfer the short ribs and braised carrots to a serving platter and tent loosely with foil. Discard the herb sprigs. Skim any excess rendered surface fat from the braising liquid. Place the Dutch oven over medium heat on the stovetop and simmer the liquid for 6 to 8 minutes until it reduces to a rich, glossy glaze. Plate a generous swirl of celery root purea, perch a short rib on top, and spoon the reduced porcini-vermouth jus over the meat. Garnish with 1 tsp lemon zest and 2 tbsp flat-leaf Italian parsley.
10 min
Tip: The hit of fresh lemon zest and parsley acts as a quick gremolata whisper, giving visual brightness and cutting through the savory depths.
Chef's Notes
In Milanese design, every element has a structural duty. Here, the celery root purea is the load-bearing foundation, absorbing every drop of rich jus, while the crushed juniper and vermouth act as brilliant accents that keep beef short ribs from feeling overly heavy. If you have leftovers, shred the beef into the remaining jus and toss it with fresh pappardelle the next day—it is transcendent.
Elena Rossi
Effortless Northern Italian elegance for busy modern weeknights.
Milan-born Elena Rossi, her true passion was always simmering on the stove. Raised on the rich, comforting flavors of her grandmother's Piedmontese kitchen, Elena found herself constantly reimagining those time-intensive classics for her own demanding, fast-paced lifestyle. Today, Elena is the voice behind a beloved culinary movement that proves authentic Italian food does not require spending eight hours stirring a pot. She beautifully merges the precision of her design background with the soul of Northern Italian cooking, offering busy home cooks a stylish, stress-free approach to dinner. Whether she is utilizing a pressure cooker for a Tuesday night osso buco or elevating a high-quality store-bought brodo with fresh herbs, Elena empowers her readers to cook with confidence. Her recipes are a testament to the idea that practicality and elegance can perfectly coexist on the modern dinner table.