Chef Chris Macchia's recipe for Brasato di Manzo

November 6, 2011

Brasato di Manzo (Braised Beef Short Ribs)
Serves 4

4 Bone-In Beef Short Ribs
Kosher Salt & Fresh Cracked Pepper
1/2 cup All-Purpose Flour
1 cup Carrots, Diced
1 cup Celery, Diced
1 cup Spanish Onion, Diced
1 Leek, White Part Only, Chopped
5-6 pieces Dried Porcini Mushrooms (optional)
2 cloves Garlic, Lightly Smashed
1 tblsp Fresh Rosemary, Chopped
Olive Oil
Zest From 1 Lemon
1 16 oz. can Crushed Tomatoes, Drained
1 quart Veal Broth or Low-Sodium Beef or Chicken Broth
1 quart Red Wine

Preheat oven to 325 degrees; generously season the ribs with the salt and pepper.
Dredge ribs in the flour (reserve the remaining flour for an upcoming step).
Heat the oil in a heavy-bottomed pot (with a tight fitting lid) until smoking hot.
Sear the ribs on all sides until brown, remove and reserve.

In the same pot add the vegetables, porcini, garlic and rosemary. Cook until caramelized.
Add the remaining flour and quickly mix until the vegetables are fully coated.

Add the ribs back to the pot.
Pour in the wine and crushed tomatoes, reduce to 1/2 its original volume, then add the veal broth (use enough liquid to cover the ribs).
Bring to a boil and cover.

Cook in the preheated oven until meat is tender and it can easily be pulled from the bone, about 2 1/2 - 3 hours. Can be made ahead of time and gently reheated.

Serve with braised red cabbage, root vegetables, mashed potatoes, creamy polenta or on its own.

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