Best Olive Garden Chianti Braised Short Ribs For Roast Recipes

CHIANTI BRAISED SHORT RIBS (OLIVE GARDEN COPYCAT)

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

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)

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.

BRAISED BEEF AND TORTELLONI (OLIVE GARDEN COPYCAT)

Steps:

• Heat oil on high heat in a large nonstick pan.
• Toss short ribs in flour, add to pan, and sear on all sides.
• Reduce heat to low and add garlic; cook and stir for about 1 min.
• Add tomato, mushrooms, Marsala wine, and Italian seasoning one at a time, allowing about 1-2 min between each for liquid to evaporate.
• Cover pan and braise for 3 hr or until very tender, checking and stirring every 30 min to make sure liquid has not evaporated away (add more Marsala if liquid evaporates).
• Increase heat to medium high and heat thoroughly.
• Serve over tortelloni.

CHIANTI BRAISED SHORT RIBS (OLIVE GARDEN)

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.