Chianti Braised Short Ribs Olive Garden

Indulge in comfort dining at its finest with these Chianti Braised Short Ribs, inspired by the beloved Olive Garden classic. Tender, fall-off-the-bone beef short ribs are seared to golden perfection and slow-braised in a rich, aromatic sauce featuring robust Chianti wine, savory beef stock, and a medley of fresh vegetables. Enhanced with the earthy notes of bay leaves and fresh thyme, this dish is a masterclass in depth of flavor. As the ribs simmer in the oven, the wine reduces to create a luscious, velvety sauce that pairs perfectly with creamy mashed potatoes, polenta, or crusty bread for soaking up every last drop. With just 20 minutes of prep time and an elegant yet rustic presentation, this hearty recipe is the perfect centerpiece for family dinners or special occasions.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 4 pounds Beef short ribs
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 0.5 cup All-purpose flour
• 3 tablespoons Olive oil
• 1 large Yellow onion, diced
• 2 medium Carrots, peeled and chopped
• 2 medium Celery stalks, chopped
• 4 Garlic cloves, minced
• 2 tablespoons Tomato paste
• 2 cups Chianti wine
• 2 cups Beef stock
• 2 Bay leaves
• 4 Fresh thyme sprigs
• 2 tablespoons Fresh parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Season the short ribs on all sides with salt and black pepper.

Step 3

Lightly dredge the seasoned short ribs in all-purpose flour, shaking off any excess.

Step 4

In a large oven-safe Dutch oven or heavy pot, heat the olive oil over medium-high heat.

Step 5

Sear the short ribs in batches until browned on all sides, about 2-3 minutes per side. Remove the short ribs and set them aside.

Step 6

In the same pot, add the diced onion, chopped carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened.

Step 7

Stir in the minced garlic and tomato paste, cooking for an additional 1-2 minutes until fragrant.

Step 8

Pour in the Chianti wine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer and let it reduce by half, about 10 minutes.

Step 9

Add the beef stock, bay leaves, and fresh thyme sprigs to the pot. Stir to combine.

Step 10

Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid.

Step 11

Cover the pot with a lid and transfer it to the preheated oven.

Step 12

Braise the short ribs in the oven for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.

Step 13

Remove the pot from the oven. Carefully skim off any excess fat from the surface of the liquid.

Step 14

Optionally, strain the braising liquid and vegetables for a smoother sauce or leave as is for a rustic presentation.

Step 15

Serve the Chianti braised short ribs hot, garnished with fresh parsley alongside mashed potatoes, polenta, or crusty bread.

Nutrition Facts

Serving size	(3265.3g)

Amount per serving	% Daily Value*
Calories	5787.6

Total Fat 300.3g	0%
Saturated Fat 107.2g	0%
Polyunsaturated Fat 14.2g
Cholesterol 1215.6mg	0%
Sodium 18485.4mg	0%
Total Carbohydrate 317.6g	0%
Dietary Fiber 16.7g	0%
Total Sugars 199.3g
Protein 348.3g	0%

Vitamin D 145.1IU	0%
Calcium 654.7mg	0%
Iron 33.0mg	0%
Potassium 7404.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.4%

Protein: 26.0%

Carbs: 23.7%