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Chianti Braised Short Ribs with Rosemary and Garlic - so delicious!

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.
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