Restaurants›Lidia’s›Brasato Recipe

Brasato Recipe

Inspired by Lidia’s
Time3h 30m
Serves6

Boneless Beef Short Rib Braised in Red Wine, Garlic Mashed Potatoes, Horseradish Gremolata (GF)

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Beef

Season the boneless beef short ribs with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side. Remove and set aside.

2

Sauté the Vegetables

In the same pot, add diced onion, carrots, and celery. Sauté until softened, about 5 minutes. Add minced garlic and cook for an additional minute.

3

Deglaze the Pot

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce by half.

4

Braise the Ribs

Return the short ribs to the pot and add beef broth. Bring to a gentle simmer, cover, and transfer to a preheated oven at 325°F (160°C). Braise for about 2.5 to 3 hours, or until meat is tender.

5

Make Garlic Mashed Potatoes

While the ribs are braising, boil peeled and chopped potatoes in salted water until tender. Drain and mash with butter, cream, and minced garlic. Season with salt and pepper to taste.

6

Prepare Horseradish Gremolata

Combine fresh parsley, grated horseradish, lemon zest, and a pinch of salt in a bowl. Mix well.

7

Serve

Once the ribs are done, remove from the oven. Serve the braised short ribs over a bed of garlic mashed potatoes, topped with horseradish gremolata.