Peposa Dell'Impruneta (Tuscan Black Pepper Beef)

I used a chuck roast that I cut in pieces and cooked in a pressure cooker for 45 min after it got to pressure. I'm not sure if it needed that long but I wanted to err on the side of well-cooked. It was very tender and delicious. I served it with garlic quinoa from this site.

This was killer! Oh my! The aroma while it was cooking was unbelievable and the flavor just wakes up all your taste buds! We buy 1/2 sides of Black Angus raised on pasture with no hormones etc. It is very lean and must be cooked ‘low and slow’. This recipe was perfect for this beef. I made it while my husband was out-of-state to see if there was too much pepper for his tastes. (Translation: I get it all to myself - YUM!) I thought it was perfect as is but will probably will go a tad lighter on the pepper for my husband’s tummy’s sake the next time I make it. I have forwarded this recipe to Beam’N Boys - where we buy our beef - so they can share it with their customers. It really is that good. Thank again, Chef John!

This is fantastic! I made it as written. I definitely had to de-fat as my short ribs were pretty fatty. The sauce is just delicious!

Made this last night for Friday night supper. Absolutely delicious - so flavourful. And even though it seemed like an obscene amount of pepper, it wasn’t! I did have to adapt the recipe since I could only find strips of 1” short ribs for braising. I just cut them into pieces and followed the rest of the recipe. The only difference was that the cooking time until fork tender was 3 h 15 minutes. And a lot more bones to pick out! I served it over Maple Chipotle mashed sweet potatoes and it was devine. Will definitely make again!

This was a big hit over cheesy polenta. It requires the full cooking time that Chef John specified and even though I used a dutch oven with a tight fitting lid I had to add some water to keep the liquid level high enough. I crushed the pepper corns in a coffee grinder that I use for spices.

I made this in the pressure cooker on high for 30 mins natural release then strained the sauce and reduced on the stove top because the peppercorns still had a little too much bite for my toddler. I thought this deserved a 5 but the hubs wasn’t a fan so I knocked off a star. Perhaps the slow cooking reduces the peppers bite and wouldn’t need to be strained for the little one. She did however love it as well :) this was really easy to put together and was super tasty! For those who might want the bone in option but the meat looks thin just ask the butcher if they have any in the back. When I buy it I only buy the really thick ones. I served with polenta which was an excellent choice for the sauce.

This recipe immediately caught my attention, the combination of ingredients look so interesting. My bladder hates it when I eat tomatoes, so I substituted Dijon mustard for the tomato paste, otherwise followed the recipe, and it turned out fabulous. Another winner from Chef John.

Absolutely delicious

Did not have sage or tomato paste. I substituted some crushed tomatoes and had to add some beef broth after 2.5 hrs. Used Penzey’s Sunny Paris to season. Absolutely delicious and sauce was so yummy. I did take the time to trim the extra fat and pull off the membrane prior to cooking.

Absolutely delicious!! I followed the recipe exactly and it was very flavorful and moist! I served it over polenta made with fresh grated parmesan cheese, Hungarian paprika and black pepper. I will definitely make this again!

very good

Everybody loved this recipe and I barely changed anything,and I ALWAYS change things.

Excellent! Made exactly as written

This is a really flavorful dish and one that is easily adaptable to a slow cooker. I am not a big fan of short ribs, in general -- there is too little meat and too much fat -- but it was such an interesting recipe, I thought I'd give it a try. The flavor was great and milder than one might expect. All the pepper and garlic softened and melded with the wine and fresh herbs to produce a beautiful sauce. The aroma of this dish, as it cooked, was out of this world! The hardest part of this recipe was simply waiting for it to be ready. Though my family and I really enjoyed it, I'm going with 4 stars, instead of 5, because of the excessive fattiness of this dish. I had to discard great chunks of fat, along with the bones, which left not much meat with which to feed four people. That brings up the question of whether to choose bone-in or boneless short ribs. I waffled and put in some of each. I thought the bones would help flavor the cooking liquid, but the trade-off is the ribs were mostly fat and yielded very little cooked meat. The boneless ribs are more expensive, but you can better judge yield amount and you'll have better quality meat that presents in a much more appetizing way. Next time, I'll choose all boneless ribs. Perhaps that choice alone will turn this into a full 5 star recipe.

My favorite recipe of all time.

This is a fabulous recipe and totally worth the effort. I can't wait to make it again!

My almost 6 year old chose this recipe for dinner and we loved it!!! Served with a basic polenta and it was perfect great such great flavours

I bought boneless beef chuck short ribs from Costco, but didn’t know how to cook them. After a lot of Internet searching, we came across this recipe on YouTube. My husband and I both thought it looked delicious. I followed the recipe exactly using a 2018 Da Vinci Chianti and served it over Chef John’s polenta recipe (with Parmesan cheese). It took about 4 hours start to finish. There was a lot of fat, but I was able to skim off quite a bit of it. It turned out amazing. It was very rich and we have a lot of leftovers. I froze half and put the other half in the refrigerator. The recipe was time consuming, but very easy.

I used chuck for this and adjusted accordingly. I cut back a bit on the wine and added a little beef broth. Also, at the end I added in cornstarch to thicken it and a knob of butter. Tres Bien!

The only red wine I had was a merlot so the food gods might not be smiling on me. It was still amazing. The bones pulled right out and the meat pulled apart with a fork. Served it on top of Chef John's 3-Corn Polenta, to which I added about a 1/4 cup of Parmigiano-Reggiano.

Loved it! Wasn't able to crack all peppercorns called for, so didn't like eating the whole ones. Next time only 1 Tablespoon and cracked well. I used a London Broil over mashed potatoes. Great flavor!

I love it. Made with mashed potatoes as a base. soooo good.

This was yummmo. I normally have tomato paste on hand. I did NOT for this recipe!! I had half a can of whole tomatoes that had to suffice. I massaged the heck out of those tomatoes and short ribs. I also did not have fresh herbs so I used dried. It took about 3 hours. I had 8 ribs but kept the pepper as the original recipe. It was great. Served over mashed potatoes with a side of fresh asparagus. I had boneless ribs and I did not trim off the fat or silver skin and it was perfect.

A-freaking-mazing. I made way too much and wasn't mad, was taking portions all through the week. Sided with veggies and garlic mashed potatoes, or even just a slice of French bread, I was all about this. Going to make this again and a few variations on type of cut and types of meat.

I made a few changes I used 4 ribeye and used kosher salt, 8 crushed garlic in the tube, no tomato paste so used worcestershire sauce instead, 2tbsp bold indian peppercorns from penzeys,1tbsp fresh pepper,2tbsp sage rubbed,2tbsp rosemary,2tsp veg. broth and 2 cups water and mixed allm together and cooked in oven bag for 1 hour let set for 15 mins. and enjoyed with mashed potatoes yummy ! shares on FB Chef John only way I could get it on send me a friend request so you can see it I want to know what you thjnk !!!

This was really good, except I think the amount of wine can be cut back a little, it seemed a little overwhelming to me, however it was fun to make & good for the palate.

Please don't judge the dish to harshly based on my non-existent photography skills. Definitely going to make this one again. It was delicious, the meat just melted in your mouth. I paired it with the recipe for couscous primavera and there was a nice spicy kick to accompany all the rich savory flavors from the beef. Thanks Chef John!!

This is, by far, the most flavorful and delectable beef dish I have ever made!!! The pepper is balanced out so well by the wine and garlic.

Revised review - the next day after cooking the ribs they had mellowed and were very tasty. Not our cup of tea - wasted $20 on expensive short ribs. Made it exactly by the recipe, even watched the video. I cook with wine alot, but never with chianti , didn't care for the taste.

Made exactly as listed and it is fantastic, but, in my opinion, a fat separator is a must!!! It removes so much grease and I strained out the crushed peppercorns/rosemary etc. because I don't like biting into them - that's up to preference though. I have made this many times without a separator, and I always thought it was too greasy. Try it with one - total game changer!

We all LOVED these flavorful,tender ribs. WHAT A FAB RECIPE!

Will make again!

Chef John is my spirit guide in the kitchen. His recipes are so trusted and fantastic! This Peposa dish is incredible! Time consuming -- (as my friend says, "you have to be home to have home cooking"), but absolutely worth it! So easy, too. No weird ingredients, and a very simple process. Worked exactly as shown in the video. I'm thinking of trying it in a slow-cooker.

I made the stew and my wife made the polenta. We both enjoyed it a lot. I used Josh Cabernet Sauvignon red wine.

So delicious and so easy, thank you Chef John

I had purchased some flanken style short ribs and was looking for recipes – this did work fine with the flanken style, though the bones and copious fat are a minor nuisance. I skimmed as much as I could but it seemed to be a fairly constant battle so perhaps a purchase of a fat separator is in my future. Otherwise, I really enjoyed it – The black pepper flavor was not overwhelming as one might think. When they cook down both their structure and their flavor softens. We had this over mashed potatoes the next time I think I’ll try the polenta… and a different cut other than flanken style short ribs - I'll likely try stew meat.

This was fantastic. I made it just as directed, but I couldn’t find such thick short ribs. . I served it on risotto. YUM

I made it using stew meat, about the same amount that Chef John used for his, just no bones. Took about the same amount of time because I followed the Golden Rule, "Don't stop cooking". Too much pepper for my wife, but I loved it. For a twist, I used cheesy mashed potatoes as a bed for it. Came out amazing, definitely making again soon.

This was much better than I thought it would be. It is a keeper for my family. Used the recipe exactly as is. no changes. Loved it.

Mixed feelings about this recipe after the first time we tried it. The meat was just a bit too fatty for our tastes. Also, we noticed the flavor of the leftovers on Day 3 was much better than Day 1 after cooking. I will likely try this again in a few months with a leaner cut of meat and then intentionally reheat and serve on Day 3 after the flavors have had more time to meld.

I used cranberry juice instead of the wine.

This recipe results in a beautiful rich, broth/gravy. It was delicious served with polenta. I would cut back on the amount of salt the next time.