Jul 09 2026
Restaurants›Sam and Luca Italian Bistro›Brasato Di Manzo Recipe

Brasato Di Manzo Recipe

Inspired by Sam and Luca Italian Bistro
Time3h 50m
Serves6

Wine braised short rib, Asiago, spinach, au jus, mushroom risotto

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.

Brasato Di Manzo - Beef Short Ribs

Mushroom Risotto - Ingredients

Spinach with Asiago - Ingredients

Method

Brasato Di Manzo - Directions

  1. 1

    Prepare and brown beef

    Pat the beef short ribs dry. Season with 1.5 tsp salt and 1 tsp pepper. Dredge lightly in flour. In a heavy Dutch oven, heat 2 tbsp olive oil over medium-high heat and sear the ribs on all sides until deeply browned. Remove and set aside.

  2. 2

    Sauté aromatics

    In the same pot, add the diced onion, carrot, and celery. Sauté until softened and lightly caramelized, about 6–8 minutes.

  3. 3

    Build the braise

    Add minced garlic and tomato paste; cook 1–2 minutes. Deglaze with dry red wine, scraping up browned bits. Cook until wine reduces by half.

  4. 4

    Braise

    Return ribs to the pot. Add beef stock, thyme, rosemary, and bay leaf. Bring to a simmer, then cover and braise in a 325°F (165°C) oven for 2.5–3 hours, or until the meat is fork-tender.

  5. 5

    Make the au jus

    Remove ribs; strain and reserve the braising liquid. Skim fat and simmer the liquid until reduced to about 1–1.5 cups to form a glossy sauce. Season to taste with salt and pepper if needed.

  6. 6

    Plate braised beef

    Slice or pull the meat apart into generous portions and spoon over a portion of the glossy braising jus.

Mushroom Risotto - Directions

  1. 7

    Sauté foundation

    In a large saucepan, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat. Sauté minced shallot until translucent, about 2–3 minutes.

  2. 8

    Cook mushrooms and toast rice

    Add sliced mushrooms; cook until browned and their moisture evaporates. Add Arborio rice; toast for 1–2 minutes until the edges look pearly.

  3. 9

    Deglaze and begin stock

    Pour in 0.5 cup white wine; cook until absorbed. Begin adding warm stock one ladle at a time, stirring constantly and letting each addition be absorbed before adding the next.

  4. 10

    Finish risotto

    Continue until rice is creamy and al dente, about 18–22 minutes total. Stir in remaining butter and grated Asiago cheese; adjust salt and pepper to taste.

Spinach with Asiago - Directions

  1. 11

    Wilt the spinach

    In a large skillet, heat 1 teaspoon olive oil over medium heat. Add garlic and sauté 30 seconds, then add spinach in batches, cooking until wilted and bright green.

  2. 12

    Finish

    Season with salt and pepper. Stir in 1 tablespoon butter and 1/4 cup grated Asiago cheese just until melted. Keep warm.

Plating and Serving

  1. 13

    Serve

    Arrange a portion of mushroom risotto on each plate. Top with braised beef, drizzle with the reduced au jus, and add a mound of wilted spinach seasoned with Asiago. Garnish with chopped parsley if desired.

More from Sam and Luca Italian Bistro