There is something very special about tender beef in a rich gravy over mashed potatoes. It makes any occasion feel special, whether it is a fancy date night dinner or Tuesday night on the couch. These chianti braised short ribs are what I would have in mind if you were to ask me to describe the ultimate comfort food. The beef is incredibly tender, the gravy that develops is downright luxurious and if you nestle them over some creamy mashed potatoes, you will have dinner perfection in my most humble of opinions.
If you are having trouble finding english style short ribs or want a more economical option then you can also make this recipe using chuck roast trimmed into 2 inch cubes.
This recipe can be made in a dutch oven either in the oven or on a stovetop, you could use a crock pot or a pressure cooker as well, so you have plenty of options when it comes to bringing this beautiful meal together.
If you are searching for a beautiful meal to serve at a special occasion, date night, Sunday dinner or to a very lucky friend then you are going to want to make these chianti braised short ribs.
Let’s get started…
While this meal feels quite fancy, the ingredients required really aren’t. You will need some english cut short ribs, a bottle of chianti, a yellow onion, garlic, carrots, celery, a little tomato paste, some beef broth and fresh (or dried) herbs. Thats it.
Begin by seasoning all sides of the short ribs with salt and black pepper and then lightly coat with all purpose flour. Set them aside for now and place a large dutch oven over medium heat.
Sear the short ribs in some butter and olive oil until both sides have developed some color and then transfer them onto a plate and set aside for now.
Add your chopped onion, carrots and celery and cook for about 5 minutes or until they begin to soften a bit.
Add 6 cloves of finely mince garlic and 3 tablespoons of tomato paste and cook while stirring for another 60 seconds or so.
Now add 2 cups of beef broth and 2 cups of chianti (or your favorite dry red wine) and use a wooden spoon or stiff spatula to work up any browned bits from the bottom of the pot.
Transfer the seared short ribs back into the pot along with a big pinch of salt and black pepper and your herbs.
Fresh herbs are always best, but if you can’t find fresh thyme, rosemary and bay leaves, you can add a heaping teaspoon of dried Italian herbs, whatever you have on hand or like best.
Let’s talk cooking options. Braising simply means to cook something in a sealed container, so these short ribs can be made in a dutch oven, braising skillet, crock pot or pressure cooker. Here are the cook times for each method…
Cook Times
-
-
-
- Oven: 3 hours in a 325 degree oven
- Stovetop: 2 – 2.5 hours over medium low heat
- Crockpot: 8 hours on low OR 4 hours on high
- Pressure Cooker: 1 hour on high
-
-
Once the short ribs are incredibly tender, transfer them onto a plate and pull all of the bones out of the pot.
To make the gravy, you can strain the vegetables out and transfer the liquid back into the pot and place over medium heat. You can also use an immersion blender to blend the vegetables into the gravy. This is my method of choice, because the vegetables not only help to thicken the gravy, but they also add so much beautiful flavor.
Bring the gravy to a simmer oven medium heat and simmer until it thickens to your desired consistency.
Now all you have to do is add a generous amount of mashed potatoes onto a plate, top them with your tender short ribs and cover everything with that luxurious gravy. Prepare yourself for one of the most delicious meals you will ever experience…
For such a simple ingredient list and preparation, you may be tempted to believe that this meal is going to be good, but it is not good… it is truly spectacular. Tender, rich, delicious and satisfying. Everything a special meal should be and once you make these chianti braised short ribs, you will always have this recipe in your back pocket for future occasions.
Buon Appetito!
Chianti Braised Short Ribs
Ingredients
- 4 pounds of english cut short ribs
- 1/2 cup of all purpose flour
- salt and black pepper
- 2 tablespoons of olive oil
- 2 tablespoons of butter
- 1 large yellow onion, chopped
- 2 large carrots, peeled and chopped
- 2 celery ribs, chopped
- 6 cloves of garlic, finely minced
- 3 tablespoons of tomato paste
- 2 cups of a good, dry chianti
- 2 cups of beef broth
- 3 sprigs of fresh rosemary
- 10 sprigs of fresh thyme
- 3 bay leaves
Instructions
- Let the short ribs come to room temperature about 30 minutes before cooking
- Preheat your oven to 325 degrees
- Pat the short ribs dry with paper towels, season generously with salt and black pepper and press all sides in all purpose flour
- Place a braiser or dutch oven oven medium to medium high heat and add 2 tablespoons of butter and olive oil
- Once the braiser is warm, sear the short ribs on all sides (work in batches to avoid crowding the pot), transfer onto a plate and set them aside for now
- Add the chopped yellow onion, carrots and celery and cook for about 5 minutes or until beginning to soften
- Add 6 cloves of finely minced garlic and 3 tablespoons of tomato paste and stir until evenly distributed
- Add 2 cups of beef broth and 2 cups of a dry red wine and bring to a simmer
- Transfer the seared short ribs back into the braiser along with 3 sprigs of rosemary, 10 sprigs of thyme and 3 bay leaves (or a teaspoon of dried herbs)
- Cover the braiser and transfer into a 325 degree oven
- Bake for about 3 hours or until very tender (see additional cooking options above)
- Once the short ribs are tender, remove the herbs and transfer the short ribs onto a plate
- Place the pot back over medium high heat and bring the sauce to a simmer
- To finish the gravy, either strain the gravy to remove the vegetables and leftover herbs or use an immersion blender to blend smooth and then simmer uncovered until thickened
- Serve over mashed potatoes
