Chianti Braised Short Ribs

This is a sponsored post written by me on behalf of Santa Margherita USA for IZEA. All opinions are 100% mine.

I’ve always been intimidated to prepare beef short ribs. I’m sure not intimidated to eat them though, so I decided I better figure it out! What finally got me to take the plunge was a delicious Chianti Braised Short Rib I had at one of my favorite restaurants; it’s up there among the most delicious meals I’ve ever tasted.

I thought it was worth a try to ask for the recipe and I couldn’t believe it when the chef personally walked it right out to me, handwritten! I was so excited to come home and try it for myself.

The secret to this recipe is all about the wine. Santa Margherita Chianti Classico Riserva is one of my favorites so I used it for the recipe (and sipped while I cooked! 😉 ) and it turned out splendidly. Btw, there is something so blissful about cooking a meal, the kitchen smelling of deliciousness and sipping my favorite wine. Anyone else?

This recipe has only a little bit of hands on work, and since you’re probably enjoying a glass of wine while you cook, it flies by in a flash!

Chianti Braised Short Ribs

Printable recipe card below.

Ingredients

8 Beef Short Ribs
2 cups Santa Margherita Chianti Classico Riserva
3 – 4 cups Beef Broth
4 oz. Pancetta or Bacon, diced
2 tablespoons olive oil
1 white onion, diced
2 shallots, diced
1 head of garlic, halved horizontally
2 sprigs Rosemary
2 bay leaves
¾ cup flour
Course salt and fresh ground pepper

Directions

Preheat oven to 350º. Generously season flour with salt and pepper, and dredge each short rib in the flour mixture.

In a dutch oven, cook pancetta or bacon over medium-high heat until crispy, remove from the pan and save for another recipe or salad, but leave behind the fat for cooking.

Add olive oil to pan and add short ribs, browning them on all sides, about 1 – 2 minutes per side. Remember this tip: you can’t braise if you don’t brown! Remove short ribs and set aside.

Add onion and shallots to the pan and cook until softened, about 3 minutes.

Increase heat to high and stir in wine and deglaze the pan (a.k.a. scrape up all of the cooked on goodness at the bottom of the pan!)

Add short ribs back in and bring to a boil.

Lower heat to medium and simmer until wine is reduced by half, about 25 minutes. The sauce will be thick and bubbly.

Add garlic, rosemary sprigs and bay leaves to the pot and add enough beef stock to cover short ribs.

Return to boil, then cover and move to oven.

Cook for 2 – 2 ½ hours until short ribs are fork tender and pretty much falling off of the bone.

Just before serving, spoon fat from surface of sauce and discard. Top short ribs with Chianti sauce.

Chianti Braised Short Ribs

Published by: Lydia

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Ingredients

  

• 8 Beef Short Ribs
• 2 cups Santa Margherita Chianti Classico Riserva
• 3 - 4 cups Beef Broth
• 4 oz.  Pancetta or Bacon diced
• 2 tablespoons olive oil
• 1 white onion diced
• 2 shallots diced
• 1 head of garlic halved horizontally
• 2 sprigs Rosemary
• 2 bay leaves
• ¾ cup flour
• Course salt and fresh ground pepper

Instructions

 

• Preheat oven to 350º. Generously season flour with salt and pepper, and dredge each short rib in the flour mixture.
• In a dutch oven, cook pancetta or bacon over medium-high heat until crispy, remove from the pan and save for another recipe or salad, but leave behind the fat for cooking.
• Add olive oil to pan and add short ribs, browning them on all sides, about 1 - 2 minutes per side. Remember this tip: you can't braise if you don't brown! Remove short ribs and set aside.
• Add onion and shallots to the pan and cook until softened, about 3 minutes.
• Increase heat to high and stir in wine and deglaze the pan (a.k.a. scrape up all of the cooked on goodness at the bottom of the pan!)
• Add short ribs back in and bring to a boil.
• Lower heat to medium and simmer until wine is reduced by half, about 25 minutes. The sauce will be thick and bubbly.
• Add garlic, rosemary sprigs and bay leaves to the pot and add enough beef stock to cover short ribs.
• Return to boil, then cover and move to oven.
• Cook for 2 - 2 ½ hours until short ribs are fork tender and pretty much falling off of the bone.
• Just before serving, spoon fat from surface of sauce and discard. Top short ribs with Chianti sauce.

Tried this recipe?Mention @lydioutloud or tag #lydioutloud!

Naturally, we sipped on Chianti while we enjoyed our meal, I mean the bottle was already opened and it was #WineWednesday! 😉 If you haven’t tried Santa Margherita wines, oh my goodness you should! They are so consistent in quality and flavor; they’re my go-to wine for ordering in restaurants, gift giving, or just enjoying at home. Check them out on Facebook at Santa Margherita USA, Twitter at @SMWinesUSA or Instagram at @SantaMargheritaUSA for plenty of eye candy and wine inspiration.

I hope you enjoy… cheers!

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