Brasato {Braised Short Ribs with Vegetables and Herbs}


Who doesn’t love braised short ribs? Not only are they incredibly flavorful because of the sheer amount of time they spend bubbling away in their own special little jacuzzi, they’re so tender they fall off the bone. And if that wasn’t enough it’s pretty much pot to table! Hey, what can I say, I like to cook but detest doing dishes…sigh

Brasato simply means Braised in Italian and if you’re gun shy about braising, there’s no reason to be. It does take a little extra time to cook, but that’s about the extent of it. For this recipe, you’ll brown your beef ribs and then braise them in a wine and broth combination. You can use whatever broth you like. I typically have chicken and beef broth on hand so that’s what I use. If you make your own it’s even more fantabulous!

Then comes the soffrito which I’m sure is a term you’ve heard before. It means softly fried in Italian. And guess what, that’s what you do to the carrots, onion and celery! You softly fry them ; ) I’m always excited when there is so much chopping to do in a recipe. Chopping to me is incredibly therapeutic {well except for the onions, which make me cry like a little girl every time…sigh} Note to self…order those onion goggles LOL

There’s something so comforting about smelling brasato while it’s cooking and the smells are wafting through your house, tempting you around every corner. To resist temptation, I have a spoonful of Nutella to curb my cravings until it’s done ; ) Hey, whatever works right!

I like to serve this with mashed potatoes, polenta {creamy or pan fried} or even risotto. Who am I kidding, I love all three of those choices and would probably eat all three if put in front of me at the same time {don’t judge!}

If you’re fortunate enough to have any brasato leftover it’s even better the next day! It might not be the prettiest dish you bring to the table, but trust me it’s TASTY!




Brasato {Braised Beef Short Ribs w/Herbs and Vegetables}
What you’ll need:
3 pounds beef short ribs – seasoned with salt/pepper
6 tablespoons extra virgin olive oil
2 large carrots – peeled and chopped
1 large onion – diced
2 stalks celery – sliced
2 tablespoons rosemary – minced finely {plus additional sprigs to garnish}
2 tablespoons sage – minced
2 cloves of garlic – minced
1 cup white wine
4 cups broth {more if necessary}

What to do:
1. Preheat oven to 450 degrees. Into a large dutch oven add 4 tablespoons of oil and heat over medium – high heat. Add seasoned beef ribs and brown on all sides. Once browned, transfer dutch oven into oven. Cook for approximately 30 minutes.

2. Into a large frying pan add remaining 2 tablespoons of oil and heat over medium – high heat. Add carrots, onion, celery and saute until soft {approximately 8-10 minutes} Add chopped herbs {rosemary and sage}, minced garlic. Stir and cook additional minute.

3. CAREFULLY remove dutch oven from oven. Transfer beef ribs to plate, set aside. Skim off any excess oil from dutch oven. Add wine and 2 cups of broth, carrots, onions, celery. Stir to combine and bring to a boil. Return beef ribs to pot, reduce heat and cook until meat is tender. Turning often and adding broth as liquid level reduces.

4. Transfer beef ribs to serving plate. Skim excess fat from sauce. Check sauce for seasoning, adding if necessary. Pour sauce over plated beef ribs.

Buon Appetito!


  1. 1

    i’ve never had short ribs (GASP!) but i think i’m going to try this recipe for my first time 🙂

  2. 2

    That is one beautiful dish. I love short ribs; I’ll have to make this!

  3. 3

    I LOVE short ribs and yours look soooo tasty! I wish you could come and cook at my house. All of your food looks AMAZING!

  4. 4

    Hi Paula!!

    Those ribs are beautiful!! I am a braised short rib gal myself. You get so much flavor for really very little work!!!

  5. 5

    Braised Short Ribs are such a comforting food and yours look fabulous! Excellent photos as well. I’m ready to eat.

  6. 6

    We always do ours in the pressure cooker then chill them overnight to get out as much fat as possible. One of my favorite cuts of beef!!!!

  7. 7

    Gosh this just looks delicious! I’ll take a plate please. 🙂

  8. 8

    I love shortribs, this looks delicious! Pretty pics.

  9. 9

    Sofrito, sofrito, a staple in our food, too! I love this.. Short ribs are something I enjoy cooking and eating even more. So many ways to make it… ur pics are super yummy!

  10. 10

    that looks so damn good!

  11. 11
    Chantel /

    Ohh myy gosh yum yum yum this looks amazing i loved it This is littarelly my favourite website — imma vote for you !!

  12. 12

    Looks like the perfect meal for a blustery cold winters day — and in Michigan, those days are quickly approaching. Wah! Will definitely have to try the recipe. Thanks for the share!

  13. 13
    Judy /

    just a question while I am still drooling over the pictures of these ribs – how long do you cook them for? It says until meat is tender – do you have an approximate?

  14. 14

    so perfect for winter!! it’d be awesome over polenta. (I’m reading all the italian words w/your perfect accent ;))

  15. 15

    YUM! So good. I am a huge lover or short ribs and this dish looks amazing.

  16. 16
    roberta /

    Hallo to everyone. Try with an old red wine and you will have the tradional piedmont braato!!! Of course, you MUST eat it with a hot yellow polenta.

  17. 17

    You have an accent?… or was Olga kidding?
    I am so surprised to see a young gal like you make such an old traditional hearty and comforting as this dish. I love short ribs and use them for many many braised dishes… each a little different, and each delectable as the meat is extraordinarily flavourful. It is so gratifying to see that not only do you cook, you cook like a master who has been cooking all of her life. Bravo!

  18. 18

    Mmmm that looks sooo good!

  19. 19

    Your recipe and photos look fantastic!

    Typically we brasato con vino but this time we went with beer…and it tasted so delicious! There’s a certain bitterness that makes it taste so earthy.

  20. 20

    I made this dish last night, and it was GREAT! Thanks!


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