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Chianti Braised Short Ribs

Incredibly tender short ribs braised in chianti, beef broth and vegetables. It's comfort food and special occasion food all in one delicious package.
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: Main Course
Cuisine: French, Italian
Servings: 4

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