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Peposa Dell'Impruneta (Tuscan Black Pepper Beef)
February 10, 2018

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!