Published: Jan 05, 2011 4:24 PM EST
Updated: Jan 05, 2011 1:06 PM EST

   It's Wednesday and here on 6 TV it means only one thing!
 Lets eat!
  Here today to show us how to Carrabba's Beef Brasato is Eric Yeagle.

Beef Brasato

Serves Six

Ingredients
6 each
Boneless Short Ribs
As Needed Flour
1/4 cup
Vegetable Oil (Enough to cover the bottom of the braising pan)
1 Tbsp.
Butter
1 each
Medium Yellow Onion (Peeled and finely chopped)
2 each
Carrots (Peeled and finely chopped)
2 each
Celery (Finely chopped)
2 cloves
Garlic (Finely chopped)
Pinch
Fresh Lemon Zest
1 cup
Red Wine
2 cups
Prepared Chicken Stock
Pinch
Fresh Thyme (Leaves only, finely chopped)
Pinch
Fresh Basil (Leaves only, finely chopped)
Pinch
Fresh Italian Parsley (Leaves only, finely chopped)
Pinch
Fresh Rosemary (Leaves only, finely chopped)
1 each
Bay Leaf
Pinch
Sweet Marjoram (Dry leaves)
Pinch
Kosher Salt
Pinch
Freshly Ground Black Pepper
1 can
Chopped Tomatoes (With juices)
As desired Cooked Risotto

2. Place butter in pan and begin to melt. Sauté onion, carrot and celery until soft. Add the

chopped garlic and lemon zest. Sauté a few minutes. Remove from heat and spread the
cooked vegetable mixture along the bottom of a roasting pan.

3. Heat vegetable oil in a large sauté pan over med high heat. Season both sides of each short

rib with kosher salt and fresh ground black pepper. Then flour each short rib on both
sides but not on the edges, and place in the oil immediately. Brown on both sides about
3 to 4 min.

4. Place each browned short rib on top of the vegetables in the pan.

5. After all the ribs have been browned and removed from the pan, drain off most of the fat and

oil. Add the red wine and boil briskly for 3 to 5 minutes, scraping up and loosening any
browning residue stuck to the pan.

6. In the same pan, add the chicken broth, the chopped tomatoes with their juices, the herbs,

freshly ground black pepper, and kosher salt. Bring to a simmer then pour into the pan
over the short ribs. The broth should cover 3/4 of the way up the pieces.

7. Cover the pan tightly with aluminum foil. Place in the oven and bake for about

8. When short ribs are cooked, remove them from the pan and place them in a separate pan

to cool. Place the gravy in a pot and reduce to desired consistency. Keep reducing the
sauce until it is thick and rich.

9. Place cooked risotto on a plate in a mound. Place one braised short rib on top of the risotto

and spoon some of the gravy over it. Garnish with parsley.