Short Rib Brasate Recipe

Cooking Directions

1. 1

   Searing the Short Ribs

   In a large Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them in the hot oil until browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside.

2. 2

   Sautéing Aromatics

   In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes.

3. 3

   Deglazing

   Pour in the red wine and scrape the bottom of the pot to deglaze it. Allow the wine to simmer for about 2-3 minutes.

4. 4

   Braising

   Return the short ribs to the pot, then add the beef broth and bay leaves. Bring to a simmer, cover, and reduce the heat to low. Braise for 2.5 to 3 hours, or until the ribs are fork-tender.