Short Rib Brasato
Posted on Tuesday, 14 July 2026 under Beef,
Looking for the ultimate braised beef short rib recipe? Inspired by the Italian classic Brasato, this slow-cooked ANZCO Foods beef short rib is braised until meltingly tender, then glazed to a rich, glossy finish. Served with silky cannellini bean purée, sweet and tangy red onion agrodolce, a crisp Parmesan wafer and rich braising jus, this restaurant-quality dish is perfect for entertaining or a special weekend meal. With bold flavours and fall-off-the-bone tenderness, it's a beautiful way to showcase premium New Zealand beef.
Ingredients
SHORT RIB BRAISE
6 individual pieces Bone-In ShortRibs, approx 400g each
30ml neutral oil
1 brown onion, roughly diced
1 carrot, roughly diced
1 celery stalk, roughly diced
3 garlic cloves, crushed
20g tomato paste
300ml red wine
600ml good quality beef stock
4 fresh thyme sprigs
3 fresh rosemary sprigs
2 bay leaves
RED ONION AGRODOLCE
40ml extra virgin olive oil
4 large red onions, thinly sliced
80ml red wine vinegar
40g caster sugar
100ml red wine
2 fresh thyme sprigs
1 bay leaf
CANNELLINI PURÉE
2 x 400g tins cannellini beans, drained and rinsed
2 garlic cloves, peeled
350ml good quality chicken stock
25ml extra virgin olive oil
PARMESAN CRISP
80g Parmigiano Reggiano, finely grated
GLAZE
30g honey
10g Dijon mustard
TO FINISH
Micro herbs, to garnish
extra virgin olive oil, to drizzle
Serves: 6 | Prep: 45 minutes | Cook: 4.5 hours
METHOD
- SHORT RIB BRAISE
Preheat oven to 150°C fan-forced. Season short ribs generously on all sides with salt and pepper.
Heat the oil in a large cast iron pan or heavy-based casserole dish over high heat. Sear the short ribs on all sides until golden. Remove and set aside.
Reduce heat to medium. Add the onion, carrot, celery and garlic and cook until softened (approximately 8 minutes). Stir in the tomato paste.
Pour in the red wine and scrape up any caramelised bits from the bottom of the pan. Add the beef stock, thyme, rosemary and bay leaves. Return the short ribs bone-side down - the liquid should come two thirds of the way up the meat.
Bring to a simmer, cover tightly with a lid or foil and transfer to the oven. Braise for 3.5-4 hours until completely tender and the meat is just holding to the bone. Allow to rest for at least 30 minutes in the braising liquid. - RED ONION AGRODOLCE
Heat the oil in a large heavy-based pan over medium-low heat. Add the sliced onions with a pinch of salt and cook slowly for 20-25 minutes until completely softened - they must not brown.
Add the vinegar, sugar, wine, thyme and bay leaf. Simmer over low heat for a further 20-25 minutes until the liquid is almost completely absorbed and the onions are jammy, glossy and deeply flavoured.
Season with salt.
Can be made up to 5 days ahead and refrigerated. Reheat gently before service. - CANNELLINI PURÉE
Place the cannellini beans and garlic cloves in a heavy-based saucepan. Pour over the chicken stock and bring to a gentle simmer. Cook for 15 minutes until the beans are very soft and the garlic is completely tender.
Transfer the beans, garlic and cooking liquid to a blender. Add the oil and blend on high for 2-3 minutes until completely smooth and silky. Pass through a fine sieve. Season generously with salt and white pepper.
Can be made up to 2 days ahead and refrigerated. Reheat gently before service. - PARMESAN CRISP
Preheat oven to 180°C fan-forced. On a large baking paper-lined tray, sprinkle the Parmigiano Reggiano in thin, even rounds approximately 8cm in diameter (one per portion plus a few extra).
Bake for 5-6 minutes until golden and lacy. Allow to cool completely on the tray - they crisp up as they cool.
Can be made up to 4 hours ahead and kept uncovered at room temperature. Do not refrigerate or they will soften. - BRAISING JUS
Remove the short ribs from the braising liquid and keep the ribs warm until service. Skim the fat from the surface of the braising liquid and discard. Remove and discard the rosemary sprigs, thyme sprigs and bay leaves.
Transfer the remaining liquid and vegetables to a blender and blend until completely smooth. Pass through a fine sieve into a wide saucepan. Bring to a simmer and reduce until glossy and coating - approximately 15-20 minutes. Add warm beef stock if needed to reach the right consistency. Season
to taste. Keep warm. - GLAZE
Mix the honey and Dijon mustard together in a small bowl until combined.
Transfer ribs to a wire rack over a foil-lined tray. Brush generously with the honey and Dijon glaze.
Place under a grill until the glaze bubbles and caramelises (watch carefully).
Brush with a second coat of glaze and return to the grill until dark, glossy and lacquered. - PLATING
Spoon warm cannellini purée in the centre of each warm plate.
Place the glazed short rib bone-side up on top of the purée. Add a generous spoonful of red onion agrodolce alongside the beef.
Add the warm braising jus and garnish with a Parmesan crisp, micro herbs and a drizzle of olive oil. - CHEF'S NOTES
BONE PRESENTATION Clean the exposed bone with a damp cloth before service. Position the short rib so the bone angles upward and is clearly visible.
Tips for the Perfect Short Rib Brasato
- Sear the short ribs thoroughly before braising to build a rich, caramelised flavour base.
- Cook low and slow to allow the connective tissue to break down, creating incredibly tender beef.
- Rest the short ribs in the braising liquid after cooking to help the meat stay juicy and absorb even more flavour.
- Reduce the braising liquid until glossy and concentrated to create a rich, restaurant-quality jus.
- Glaze the short ribs under the grill just before serving to create a beautiful lacquered finish.
- Prepare the onion agrodolce ahead of time. Its flavour improves after a day or two in the fridge.
- Blend the cannellini purée until silky smooth for an elegant accompaniment that balances the richness of the beef.
- Serve on warm plates to keep the beef and jus at their best.
Frequently Asked Questions
What is Brasato?
Brasato is a traditional Italian slow-braised beef dish, typically cooked with red wine, aromatic vegetables and herbs until the meat becomes incredibly tender. This recipe gives the classic dish a modern twist with glazed short ribs and elegant accompaniments.
What are beef short ribs?
Short ribs are a richly marbled cut of beef taken from the rib and plate sections. They are packed with flavour and become exceptionally tender when braised slowly, making them ideal for comforting, slow-cooked meals.
Why are short ribs best for braising?
Short ribs contain plenty of connective tissue and marbling. During long, slow cooking, the collagen breaks down into gelatin, producing juicy, fall-apart beef and a rich, flavourful sauce.
How long should I cook beef short ribs?
For oven braising, short ribs generally require 3½ to 4 hours at a low temperature. They are ready when the meat is fork tender and almost falling away from the bone.
Can I make braised short ribs ahead of time?
Yes. Braised short ribs are an excellent make-ahead meal. The flavours continue to develop overnight, making them ideal for entertaining. Simply reheat gently in the braising liquid before serving.
Can I cook this recipe in a slow cooker?
Absolutely. After browning the short ribs and preparing the braising base, transfer everything to a slow cooker and cook on Low for 8–10 hours until the beef is tender.
What is red onion agrodolce?
Agrodolce is a traditional Italian sweet-and-sour condiment made by slowly cooking onions with vinegar, sugar and wine. It provides a delicious contrast to the richness of slow-braised beef.
What can I serve with braised short ribs?
This recipe pairs beautifully with cannellini bean purée, but braised short ribs are also delicious with creamy mashed potatoes, soft polenta, roasted vegetables or crusty bread to soak up the rich jus.
Can I freeze leftover short ribs?
Yes. Cooked short ribs freeze well for up to three months. Store them with plenty of braising liquid to keep the meat moist when reheating.
Why choose New Zealand beef short ribs?
Premium ANZCO Foods beef is naturally raised to deliver outstanding flavour and tenderness. Short ribs are one of the most rewarding cuts for slow cooking, producing rich, comforting meals with exceptional depth of flavour.
