Jul 14 2026
Restaurants›Carmelina's›Brasato Recipe

Brasato Recipe

Inspired by Carmelina's
Time4h
Serves4

Beef short rib, slowly braised, tender and juicy, atop risotto milanese.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Beef Short Rib

Risotto Milanese

Method

Beef Short Rib Preparation

  1. 1

    Searing the Ribs

    In a large Dutch oven, heat the olive oil over medium-high heat. Season the beef short ribs with salt and black pepper. When the oil is hot, add the ribs and sear on all sides until browned, about 4-5 minutes per side. Remove the ribs and set aside.

  2. 2

    Sautéing Vegetables

    In the same pot, add the chopped onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and sauté for another minute until fragrant.

  3. 3

    Deglazing the Pot

    Pour in the red wine and scrape the bottom of the pot to deglaze it. Let the wine simmer for about 5 minutes until reduced by half.

  4. 4

    Braising the Ribs

    Return the seared short ribs to the pot. Add the beef broth, thyme, and bay leaves. Bring to a gentle simmer, cover the pot, and reduce the heat to low. Braise for about 2.5 to 3 hours until the meat is tender and falling off the bone.

Risotto Milanese Preparation

  1. 5

    Sautéing the Onion

    In a separate pot, melt the butter and olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes.

  2. 6

    Cooking the Rice

    Add the Arborio rice to the pot and stir well, toasting the rice for about 2 minutes until slightly translucent.

  3. 7

    Adding Broth Gradually

    Dissolve the saffron threads in a ladleful of warm broth. Add it to the rice along with 1 cup of broth. Stir continuously until the liquid is absorbed. Gradually add more broth, one cup at a time, allowing it to absorb before adding more. This process should take about 18-20 minutes.

  4. 8

    Finishing the Risotto

    Once the rice is cooked to al dente, stir in the grated Parmesan cheese, salt, and black pepper. Mix well and remove from heat.

Assembly

  1. 9

    Serving the Dish

    On a plate, spoon a generous serving of the Risotto Milanese as a base. Top with the braised beef short rib and spoon over some of the braising liquid. Garnish with additional thyme if desired.

More from Carmelina's