Brasato Recipe

Prepare and brown the short ribs

Pat short ribs dry with paper towels. Season evenly with kosher salt and black pepper. Lightly dust each piece with the all-purpose flour, shaking off excess. Heat a heavy-bottomed Dutch oven or ovenproof pot over medium-high heat and add the neutral oil. When shimmering, brown short ribs in batches (do not crowd) about 3–4 minutes per side until a deep mahogany crust forms. Transfer browned ribs to a plate and set aside.

Sweat vegetables and build base

Reduce heat to medium. Add the chopped onion, carrots, and celery to the same pot and stir, scraping browned bits from the bottom. Cook until vegetables soften and begin to caramelize, about 8–10 minutes. Add the smashed garlic and tomato paste; cook and stir 1–2 minutes until tomato paste darkens and smells roasted.

Add herbs

Nestle rosemary, thyme, and bay leaves into the vegetable mixture. Return short ribs to the pot, arranging them in a single layer or slightly overlapped with the meaty side up.

Deglaze and braising liquid

Pour in the red wine to deglaze, scraping the bottom to lift fond. Bring to a simmer and reduce by about one-third (5–8 minutes). Add the beef stock and balsamic vinegar; liquid should come about halfway up the ribs. Bring to a gentle simmer.

Braise in oven

Cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Braise until ribs are fork-tender, about 2.5 to 3 hours. Check once at 90 minutes to ensure liquid level, adding a splash of stock if nearly dry. When done, remove ribs to a warm plate and tent with foil.

Strain and reduce braising liquid

Carefully strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract flavor. Discard solids. Skim any excess fat from the top of the liquid. Bring the strained liquid to a boil and reduce by about half until slightly syrupy, about 8–12 minutes.

Finish sauce with demi-glace

Add the ready-made demi-glace to the reduced braising liquid and simmer 3–5 minutes to combine. Taste and season with salt and pepper. Turn off heat and whisk in the cold butter a little at a time to create a glossy sauce. If sauce is too thin, simmer a bit longer; if too thick, thin with a splash of stock.

Warm ribs in sauce

Return the short ribs to the saucepan, spoon sauce over them, and warm gently on low for 5 minutes to meld flavors before plating. Reserve some sauce for plating reduction (optional: reduce a small amount further until spoon-coating).

Cook polenta

In a medium saucepan bring water and milk to a gentle boil with 1 tsp salt. Slowly whisk in polenta in a steady stream to avoid lumps. Reduce heat to low and simmer, stirring frequently, until thick and creamy, 20–25 minutes for coarse cornmeal (follow package if different). If polenta becomes too thick, add additional hot water or milk, 1–2 tbsp at a time, to reach a soft spoonable consistency.

Finish polenta

Off the heat, stir in the butter and grated Parmesan until melted and smooth. Adjust seasoning with salt and 1/4 tsp black pepper. Keep warm, stirring occasionally, until ready to serve.

Spoon a generous portion of soft polenta into the center of each plate. Place 1–2 short ribs atop the polenta. Spoon the red wine-demi sauce over the ribs and around the polenta. Garnish with chopped parsley and microgreens if using. Serve immediately.