Best Chianti Braised Short Ribs Recipes

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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 (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



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.

CHIANTI BRAISED BONELESS SHORT RIBS



CHIANTI BRAISED BONELESS SHORT RIBS image

Yield 6

Number Of Ingredients 16

Chianti Braised Short Ribs
Serves 6
Prep Time: 10 minutes
Cook Time: 3 hours and 15 minutes
Ingredients
3-4 lbs boneless beef short ribs*
½ tsp salt
½ tsp pepper
2 tsp extra virgin olive oil
2 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:

  • Procedures 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. Serve with potatoes or risotto and vegetables.

CHIANTI BRAISED SHORT RIBS



CHIANTI BRAISED SHORT RIBS image

Categories     Beef

Number Of Ingredients 10

3 pounds boneless beef short ribs
salt; to taste
pepper; to taste
1/4 cup olive oil
1 medium yellow onion; chopped
4 cloves garlic; minced
2 cups Chianti wine
1 32 ounce can crushed tomatoes
3 cups beef broth
2 teaspoons rosemary; chopped

Steps:

  • 1. Pat short ribs dry and season with salt and pepper 2. 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 to a bowl. 3. 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). 4. 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. 5. Return short ribs to pan and heat thoroughly. 6. Serve with potatoes or risotto and vegetables.

OLIVE GARDEN CHIANTI BRAISED SHORT RIBS FOR ROAST



Olive Garden Chianti Braised Short Ribs for Roast image

This taste like your mom's roast taken to the next level. It makes a beefy, yummy gravy with tender meat. I have not tried it in the crock pot, but I don't know why that wouldn't work. Olive Garden serves it with a mushroom risotto and green beans cooked to crisp tender. If I can find my mushroom ritsotto recipe, I'll post that too. I'm glad I have Zar now. No more searching for recipes!

Provided by Heartsong

Categories     Very Low Carbs

Time 3h5m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 1/2 lbs beef roast, slice into thick chunks, fat removed if desired
1 -2 onion, diced
4 -6 garlic cloves, pressed
2 (14 1/2 ounce) cans crushed tomatoes or 2 (14 1/2 ounce) cans diced tomatoes
2 cups red wine
3 cups beef broth (I use beef base with water or 4 beef boullion to 3 cups water)
2 tablespoons olive oil
2 teaspoons fresh rosemary (optional)
salt
pepper

Steps:

  • Pat roast dry, season with salt and pepper to taste, and brown roast pieces on all sides over medium high heat for 2 to 3 minutes per side or until brown. Remove.( Be careful not to use too much salt at this point. When you reduce your sauce it will be too salty if you do. It does depend on taste.).
  • Saute onions for 3 minutes.
  • Add garlic and cook 2 minutes. Do not brown.
  • Add remaining ingredients one at a time, reducing for a couple of minutes after each addition.
  • Return roast to pan including juices, and simmer for 3 hours or until very tender on low heat.
  • Remove roast and reduce sauce to about half, about 10 minutes. (I puree sauce at this point with an immersion blender, but you don't have to do this.).
  • Return roast and serve.

Nutrition Facts : Calories 494.4, Fat 16, SaturatedFat 5.2, Cholesterol 174.6, Sodium 824.7, Carbohydrate 14.5, Fiber 3, Sugar 1.3, Protein 61.3

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