Chianti Braised Short Ribs
Indulge in the rich, savory goodness of Chianti Braised Short Ribs, a dish that transforms humble beef into a melt-in-your-mouth masterpiece. Tender short ribs are slow-braised in a luscious combination of Chianti wine, beef stock, and aromatic herbs, creating a deeply flavorful sauce that pairs perfectly with mashed potatoes, creamy polenta, or crusty artisan bread. This recipe begins with a golden sear on the ribs, followed by a sauté of hearty vegetables and a reduction of vibrant Chianti wine, ensuring each bite bursts with complex, robust flavors. Perfect for an elegant dinner party or a cozy family meal, this dish strikes the balance between rustic comfort and gourmet sophistication. Impress your guests (or yourself!) with this time-honored braising technique for a truly unforgettable meal.
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Ingredients
- 4 pounds beef short ribs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 750 milliliters Chianti wine
- 2 cups beef stock
- 2 bay leaves
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
Directions
Step 1
Preheat your oven to 325°F (165°C).
Step 2
Season the short ribs generously with kosher salt and freshly ground black pepper on all sides. Dredge them lightly in all-purpose flour, shaking off the excess.
Step 3
In a large Dutch oven or heavy oven-safe pot, heat olive oil over medium-high heat. Sear the short ribs until browned on all sides, about 3-4 minutes per side. Work in batches if necessary to avoid crowding the pan. Remove the short ribs and set aside.
Step 4
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Step 5
Add the minced garlic and tomato paste, stirring well to coat the vegetables. Cook for an additional 1-2 minutes until fragrant.
Step 6
Pour in the Chianti wine, scraping the bottom of the pot with a wooden spoon to release any brown bits. Bring to a simmer and let the wine reduce by half, about 8-10 minutes.
Step 7
Stir in the beef stock, bay leaves, thyme sprigs, and rosemary sprigs. Return the seared short ribs to the pot, arranging them in a single layer so they are mostly submerged in the liquid.
Step 8
Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
Step 9
Carefully remove the pot from the oven. Discard the bay leaves, thyme sprigs, and rosemary sprigs. Skim off any excess fat from the surface of the sauce, if needed.
Step 10
Serve the short ribs over mashed potatoes, polenta, or alongside crusty bread, spooning the rich Chianti sauce over the top. Enjoy!
Nutrition Facts
| Serving size | (3739.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5955.3 |
| Total Fat 286.8g | 0% |
| Saturated Fat 105.1g | 0% |
| Polyunsaturated Fat 12.8g | |
| Cholesterol 1215.6mg | 0% |
| Sodium 15121.6mg | 0% |
| Total Carbohydrate 338.5g | 0% |
| Dietary Fiber 21.7g | 0% |
| Total Sugars 208.0g | |
| Protein 350.2g | 0% |
| Vitamin D 145.1IU | 0% |
| Calcium 754.4mg | 0% |
| Iron 34.3mg | 0% |
| Potassium 8363.1mg | 0% |
Source of Calories