Chianti Braised Short Ribs Recipes

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CHILE-BRAISED SHORT RIBS



Chile-Braised Short Ribs image

Provided by Nancy Fuller

Categories     main-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 14

2 large dried New Mexico chile peppers, stemmed, seeded and torn into pieces
1 cup boiling water
5 pounds meaty English-style center-cut short ribs
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
3 cups low-sodium chicken stock
2 tablespoons tomato paste
4 cloves garlic, peeled and smashed
1 large onion, chopped
One 750-milliliter bottle hard cider
2 tablespoons balsamic vinegar
3 sprigs fresh rosemary
Chopped fresh parsley, for garnish

Steps:

  • Adjust the rack to the bottom third of the oven and preheat to 325 degrees F.
  • Add the chiles to a medium bowl and cover with the boiling water. Let steep for 20 minutes.
  • Sprinkle the short ribs generously on both sides with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat until just under smoking hot. Add the short ribs in batches, leaving some room between each of them so they sear evenly, and cook until well browned, about 7 minutes per side (14 to 15 minutes per batch). Remove the short ribs to a platter in a single layer (no stacking) and repeat with the second batch.
  • Meanwhile, add the chile peppers with water, chicken stock, tomato paste, garlic, onions and a dash of salt to a blender, and mix until blended together.
  • Once the second batch of meat is seared, remove and set aside. Add the hard cider to the Dutch oven and scrape the brown bits left from the meat off the bottom of the pot. Pour the onion mixture into the pot and turn the heat up to high. Add the balsamic and rosemary sprigs and boil together for 2 to 3 minutes. Return the short ribs and any juice that may have accumulated on the platter back into the pot. Cover tightly with a lid and braise in the oven until the ribs are tender, about 2 1/2 hours.
  • Place the ribs on a platter covered with foil to keep warm. Put the Dutch oven on the stovetop over high heat and reduce the braising liquid until thick and saucy, 20 minutes. Add the ribs back to the pot before serving to coat with the reduced liquid. Place the ribs on plates and ladle the sauce over the top. Sprinkle with chopped parsley for garnish.

CHIANTI BRAISED SHORT RIBS (OLIVE GARDEN COPYCAT)



Chianti Braised Short Ribs (Olive Garden Copycat) image

Make and share this Chianti Braised Short Ribs (Olive Garden Copycat) recipe from Food.com.

Provided by ElizabethKnicely

Categories     Meat

Time 4h

Yield 4 serving(s)

Number Of Ingredients 10

3 lbs boneless beef short ribs (*)
salt, to taste
pepper, to taste
1/4 cup extra virgin olive oil
1 medium yellow onion, chopped
4 large garlic cloves, minced
2 cups chianti wine
1 (32 ounce) can crushed tomatoes
3 cups beef broth
2 teaspoons fresh rosemary, chopped

Steps:

  • PAT short ribs dry and season with salt and pepper.
  • COAT a large, nonstick pan with olive oil. Sear the short rib pieces over medium-high heat for about 2-3 minutes on each side or until brown. Transfer short ribs to a bowl.
  • ADD onions to pan and cook over medium heat for approximately 3 minutes. Once onions are translucent, add garlic and cook for 1 minute; do not brown. Add Chianti, rosemary, beef broth and tomatoes to the pan one at a time, allowing liquid to partially evaporate before each addition (about 2 minutes).
  • RETURN short ribs to pan, including any juices that might have accumulated in the bowl. Cover and let simmer for 3 hours on low heat to complete the braising process. Remove short ribs from pan and boil the liquid until it is reduced by half; about 10 minutes.
  • RETURN short ribs to pan and heat thoroughly.
  • SERVE with potatoes or risotto and vegetables.
  • *Your grocery store butcher can cut into individual ribs and de-bone.

CHIANTI BRAISED SHORT RIBS CROCK POT



Chianti Braised Short Ribs Crock Pot image

Found in Everyday with Rachael Ray March/2009. It is recommended to eat with fried polenta. Posted for safe keeping!! update: I made this recipe last week end...served it with polenta...DH went wild for it! Delicious and Rich!

Provided by katie in the UP

Categories     Meat

Time 6h40m

Yield 4 serving(s)

Number Of Ingredients 8

8 beef short ribs, on the bone
salt and pepper
1 tablespoon vegetable oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2 cups chianti wine
2 tomatoes, seeded and chopped
1 teaspoon tomato paste

Steps:

  • Season the short ribs with salt and pepper.
  • In a large skillet, heat the oil over med high heat.
  • Working in batches, add the ribs and cook, turning often, until browned, 7 to 10 minutes.
  • Transfer to a large slow cooker.
  • Pour off all but 1 tbls fat from the skillet.
  • Add the onion and garlic and cook, scraping up any browned bits, until slightly softened, about 4 minutes.
  • Stir in the wine and tomatoes and bring to a boil.
  • Transfer the mixture to the slow cooker and cook on low heat until tender, about 6 hours.
  • Transfer the ribs to a platter and cover to keep warm.
  • Strain the cooking liquid into a large measuring cup and skim off as much fat as possible from the surface.
  • Transfer to a saucepan, bring to a boil and cook until reduced to about 1 cup.
  • Whisk in the tomato paste and season with salt and pepper.
  • Spoon the sauce over the ribs.

Nutrition Facts : Calories 155.4, Fat 3.6, SaturatedFat 0.5, Sodium 19.8, Carbohydrate 8.8, Fiber 1.3, Sugar 3.7, Protein 1.1

CHIANTI BRAISED SHORT RIBS (OLIVE GARDEN)



Chianti Braised Short Ribs (Olive Garden) image

Make and share this Chianti Braised Short Ribs (Olive Garden) recipe from Food.com.

Provided by PACE6634

Categories     Meat

Time 4h

Yield 4-6 serving(s)

Number Of Ingredients 10

3 -4 lbs beef short ribs, boneless beef
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons extra virgin olive oil
2 yellow onions, chopped
4 garlic cloves (large)
2 cups chianti wine
1 (32 ounce) can crushed tomatoes
3 cups beef broth
2 teaspoons fresh rosemary, chopped

Steps:

  • Pat the short ribs dry and season with salt and pepper.
  • Coat a large, nonstick pan with olive oil. Sauté the short rib pieces over medium-high heat for about two to three minutes on each side or until brown. When finished, transfer the short ribs to a bowl.
  • Next, add the onions to the pan and cook over medium heat for approximately three minutes. Once the onions are translucent, add the garlic and cook for one minute.
  • Add the Chianti, rosemary, beef broth and tomatoes to the pan one at a time, allowing the liquid to evaporate partially before each addition (about two minutes).
  • Return the short ribs to the pan, including any juices that might have accumulated in the bowl. Cover and let simmer for three hours on low heat to complete the braising process.
  • Remove the short ribs from the pan and boil the liquid until it's reduced by half, about 10 minutes.
  • Return the short ribs to the pan and heat thoroughly.

CHIANTI BRAISED SHORT RIBS



Chianti Braised Short Ribs image

Heaven on a plate! Had these for dinner last night and we're wishing there had been leftovers. Served with portobello mushroom risotto and crusty bread for mopping up the sauce. Pure comfort food!

Provided by Meredith .F

Categories     Meat

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 10

3 lbs boneless beef short ribs
salt
pepper
1/4 cup extra virgin olive oil
1 medium yellow onion, chopped
4 large garlic cloves, minced
2 cups chianti wine
1 (32 ounce) can crushed tomatoes
3 cups beef broth
2 teaspoons fresh rosemary, chopped

Steps:

  • PAT short ribs dry and season with salt and pepper.
  • COAT a large, nonstick pan with olive oil. Sear the short rib pieces over medium-high heat for about 2-3 minutes on each side or until brown. Transfer short ribs to a bowl.
  • ADD onions to pan and cook over medium heat for approximately 3 minutes. Once onions are translucent, add garlic and cook for 1 minute; do not brown. Add Chianti, rosemary, beef broth and tomatoes to the pan one at a time, allowing liquid to partially evaporate before each addition (about 2 minutes).
  • RETURN short ribs to pan, including any juices that might have accumulated in the bowl. Cover and let simmer for 3 hours on low heat to complete the braising process. Remove short ribs from pan and boil the liquid until it is reduced by half, about 10 minutes.
  • RETURN short ribs to pan and heat thoroughly.

OLIVE GARDEN'S CHIANTI BRAISED SHORT RIBS RECIPE - (4.3/5)



Olive Garden's Chianti Braised Short Ribs Recipe - (4.3/5) image

Provided by Cartaphilus

Number Of Ingredients 11

3 lbs boneless beef short ribs*
Salt to taste
Pepper to taste
1/4 cup extra virgin olive oil
1 medium yellow onions, chopped
4 large garlic cloves, minced
2 cups Chianti wine
1 32-oz can crushed tomatoes
3 cups beef broth
2 tsp fresh rosemary, chopped
*Your grocery store butcher can cut into individual ribs and de-bone

Steps:

  • PAT short ribs dry and season with salt and pepper. COAT a large, nonstick pan with olive oil. Sear the short rib pieces over medium-high heat for about 2-3 minutes on each side or until brown. Transfer short ribs to a bowl. ADD onions to pan and cook over medium heat for approximately 3 minutes. Once onions are translucent, add garlic and cook for 1 minute; do not brown. Add Chianti, rosemary, beef broth and tomatoes to the pan one at a time, allowing liquid to partially evaporate before each addition (about 2 minutes). RETURN short ribs to pan, including any juices that might have accumulated in the bowl. Cover and let simmer for 3 hours on low heat to complete the braising process. Remove short ribs from pan and boil the liquid until it is reduced by half, about 10 minutes. RETURN short ribs to pan and heat thoroughly. SERVE with potatoes or risotto and vegetables.

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