Chestnut Braised Beef

Manzo breve costole brasato a Chestnut Birra (Beef Short Ribs Braised in Chestnut Beer)

The braised beef is delicate and tender, immersed in a rich tomato-based sauce.

Course Main Course
Cuisine Italian, tuscany
Prep Time 30 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 20 minutes
Servings 4
Calories 940 kcal


Braising Liquid

  • 4 Whole Carrots
  • 2 Whole Yellow Onions
  • 1 Large Celery Root
  • 1 Whole Celery
  • 5 Bay Leaves
  • 1 Bunch Rosemary
  • 1 Bunch Thyme
  • 1 Bunch Parsley
  • 2 Cups Grapeseed Oil
  • 1 tbs. Kosher Salt
  • 2 Cups Tomato Paste
  • 1 Bulb Garlic
  • 1 Gallon Cold Water
  • 2 cups Beef Stock
  • 1 Bottle Opus One (Red Wine)
  • 1/2 Cup Whole Black Pepper Corns (Toasted)
  • 5 Bottles Chestnut Beer or any Amber Beer


  • 1 Bunch Parsley (Fine Chopped)
  • 3 Lemons (Zested)
  • 4 oz. Fresh Horseradish (Grated)
  • 1/2 teaspoon Kosher Salt
  • 1 teaspoon Olive Oil

Beef Short Ribs

  • 2 cups Chestnut Flour (or AP Flour)
  • 1/2 tbs. Kosher Salt
  • 1/2 tbs. Fresh Craked Black Pepper
  • 5 lbs. Boneless Beef Short Ribs


Braising Liquid

  1. In a large, heavy-bottomed ovenproof skillet or Dutch oven, heat the olive oil over high heat until light smoke

  2. Add the carrots, onions, celery, and garlic to the skillet and cook over high heat until browned and softened, 6 to 7 minutes.

  3. Season the vegetables with salt and pepper, and stir in the chestnut beer, tomato sauce, beef stock, tomato paste and herb bundle. Cook on medium heat for 20 minutes.

  4. Scrape the bottom of the skillet with a wooden spoon to dislodge the brown bits, and bring the mixture to a boil.

Short Ribs

  1. Preheat the oven to 275ºF

  2. Season the short ribs aggressively with kosher salt and black pepper, and dredge them in the flour, shaking off the excess.

  3. In a large, heavy-bottomed ovenproof skillet or Dutch oven, heat the olive oil over high heat until light smoke

  4. Place short ribs five at a time, in the hot oil and sear until deep brown on all sides, about 15 minutes per batch. Transfer the short ribs to a plate and set aside.

  5. Place short ribs gently in braising liquid making sure short ribs are completely submerged. Cover and place in center of oven. Cook for 2 hours.

  6. Uncover the skillet and continue to cook for 30 minutes, or until the meat is fork-tender. Remove from the oven and use a ladle or a large kitchen spoon to skim the fat from the braising liquid.

  7. Gently remove carrots, celery root (for plating), remove bay leaves and all herbs

  8. In Vita-Mix blender add remaining braising liquid with remaining vegetables and puree on high for 3 minutes

  9. Strain through Chinois and ladle over short ribs


  1. To make the gremolata, combine the parsley, lemon zest, and horseradish in a small bowl, and toss loosely by hand. Place a tablespoon on top of short ribs.