CHIANTI BRAISED SHORT RIBS (OLIVE GARDEN COPYCAT)

Chianti Braised Short Ribs (Olive Garden Copycat) image

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.