CHILE-BRAISED SHORT RIBS
Provided by Nancy Fuller
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 14
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)
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
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
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
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)
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
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
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
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)
Provided by Cartaphilus
Number Of Ingredients 11
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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- Season the short ribs with salt and pepper. In a large skillet, heat the oil over medium-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 about 1 tablespoon 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 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.
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