Costolettine Di Manzo Brasate Recipe

Name: Costolettine Di Manzo Brasate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (750 ml) bottle dry red wine; 3 cups hot chicken stock; ½ cup dried porcini mushrooms; 6 lbs short rib of beef, cut into 5 to 6 oz. pieces; salt and black pepper; ¼ cup vegetable oil; 3 cups chopped onions; ¼ cup minced bacon or ¼ cup pancetta; 1 ½ cups grated carrots; 2 sprigs fresh rosemary (I used about 1 tbsp. dried); 4 bay leaves; 6 whole cloves; ⅓ cup tomato paste; 2 cups crushed Italian plum tomatoes, and their liquid

Servings: persons

1 (750 ml) bottle dry red wine
3 cups hot chicken stock
½ cup dried porcini mushrooms
6 lbs short rib of beef, cut into 5 to 6 oz. pieces
salt and black pepper
¼ cup vegetable oil
3 cups chopped onions
¼ cup minced bacon or ¼ cup pancetta
1 ½ cups grated carrots
2 sprigs fresh rosemary (I used about 1 tbsp. dried)
4 bay leaves
6 whole cloves
⅓ cup tomato paste
2 cups crushed Italian plum tomatoes, and their liquid

1
Bring red wine to a boil in a saucepan then lower the heat and reduce wine to 1 cup; set aside.
2
In the meantime, pour 1 cup of the hot stock over the mushrooms in a bowl and let stand until softened, about 20 minutes.
3
Drain the mushrooms in a sieve lined with a coffee filter or double thickness of cheesecloth and reserve the soaking liquid.
4
Rinse the mushrooms briefly then chop them coarsely and set aside.
5
Season the ribs generously with salt and pepper and brown them evenly on all sides in the oil, in a couple of batches if necessary.
6
Pour off all but 2 tablespoons of the fat from the pan and cook the onions and bacon together until the onions are lightly browned, about 6 minutes.
7
Stir in the carrots, rosemary, bay leaves and cloves; season lightly with salt and pepper and cook for 3 more minutes until the carrots are wilted.
8
Drop in the tomato paste and stir well until the vegetables are coated and the tomato paste begins to darken, another 2 or 3 minutes.
9
Pour in the reduced wine, the crushed tomatoes and fit the browned short ribs into the pan.
10
Pour in enough of the remaining chicken stock plus the reserved mushroom soaking liquid.
11
*Seemy note below.
12
Stir together, bring to a boil then lower the heat to a simmer and cook, adding more stock if needed, for 2 to 3 hours or until ribs are tender and just about to fall off the bone.
13
Taste occasionally to correct seasoning with salt and pepper if necessary.
14
Pick the ribs out of the pan carefully so the bone doesn't fall out and set aside.
15
Strain the cooking liquid through a sieve, pressing on the solids with the back of a spoon.
16
Discards solids and return the strained liquid to the pan.
17
Tuck ribs back into the sauce and serve them up!
18
*My note: Lidia doesn't actually say to add the reserved chopped mushrooms to the dish, but I did-- what's a little more flavor?

2356

kcal

Calories

144

Fat

Carbs

243

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (750 ml) bottle dry red wine, 3 cups hot chicken stock, ½ cup dried porcini mushrooms, 6 lbs short rib of beef, cut into 5 to 6 oz. pieces, and more.

Yes, Costolettine Di Manzo Brasate falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Costolettine Di Manzo Brasate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions