OLIVE GARDEN'S CHIANTI BRAISED SHORT RIBS RECIPE
Tender boneless beef short ribs slow cooked in a Chianti wine sauce.
Provided by Mark
Categories Chef Recipe Main Course
Time 4h15m
Number Of Ingredients 9
Steps:
- Pat the short ribs dry and season with salt and pepper.
- Coat a large, nonstick pan with olive oil.
- Sauté short rib pieces, over medium-high heat, for about 2 - 3 minutes on each side until browned. When finished, transfer the short ribs to a bowl. Do not remove pan. Lower heat to medium.
- Add the onions to the pan. Cook over medium heat for about 3 minutes. When onions are translucent, add garlic. Cook for 1 minute.
- Add Chianti, rosemary, beef broth and tomatoes to the pan one at a time, allowing the liquid to evaporate partially before each addition, about two minutes.
- Reduce heat to medium low.
- Return short ribs to the 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 the short ribs from the pan and boil the liquid until it's reduced by half, about 10 minutes.
- Return the short ribs to the pan and heat thoroughly.
- Serve with potatoes or risotto and vegetables.
CHIANTI BRAISED SHORT RIBS
Heaven on a plate! Had these for dinner last night and we're wishing there had been leftovers. Served with portobello mushroom risotto and crusty bread for mopping up the sauce. Pure comfort food!
Provided by Meredith .F
Categories Meat
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
CHIANTI BRAISED SHORT RIBS (OLIVE GARDEN COPYCAT)
Make and share this Chianti Braised Short Ribs (Olive Garden Copycat) recipe from Food.com.
Provided by ElizabethKnicely
Categories Meat
Time 4h
Yield 4 serving(s)
Number Of Ingredients 10
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.
CHIANTI BRAISED SHORT RIBS CROCK POT
Found in Everyday with Rachael Ray March/2009. It is recommended to eat with fried polenta. Posted for safe keeping!! update: I made this recipe last week end...served it with polenta...DH went wild for it! Delicious and Rich!
Provided by katie in the UP
Categories Meat
Time 6h40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season the short ribs with salt and pepper.
- In a large skillet, heat the oil over med high heat.
- Working in batches, add the ribs and cook, turning often, until browned, 7 to 10 minutes.
- Transfer to a large slow cooker.
- Pour off all but 1 tbls fat from the skillet.
- Add the onion and garlic and cook, scraping up any browned bits, until slightly softened, about 4 minutes.
- Stir in the wine and tomatoes and bring to a boil.
- Transfer the mixture to the slow cooker and cook on low heat until tender, about 6 hours.
- Transfer the ribs to a platter and cover to keep warm.
- Strain the cooking liquid into a large measuring cup and skim off as much fat as possible from the surface.
- Transfer to a saucepan, bring to a boil and cook until reduced to about 1 cup.
- Whisk in the tomato paste and season with salt and pepper.
- Spoon the sauce over the ribs.
Nutrition Facts : Calories 155.4, Fat 3.6, SaturatedFat 0.5, Sodium 19.8, Carbohydrate 8.8, Fiber 1.3, Sugar 3.7, Protein 1.1
RED WINE BRAISED SHORT RIBS WITH MUSHROOMS
Beef short ribs slowly braised in red wine until they are melt-in-your-mouth tender, finished with mushrooms for a delicious cold weather dinner.
Provided by Cooking Chat
Categories main
Time 4h15m
Number Of Ingredients 21
Steps:
- Combine all the marinade ingredients-the garlic through the red wine-in a large pan. Bring the wine to a boil, simmer for 10 minutes, and then let it cool a bit before combining with the ribs. (see notes)
- Place the ribs in a plastic storage bag. Carefully pour the marinade in with the ribs. Squeeze the air out, and seal the bags tightly. Place in the refrigerator for at least 6 hours, or overnight.
- Preheat oven to 275 convection / 300 degrees conventional. When you're getting ready to braise the ribs, remove the short ribs from the marinade, reserving the marinade. Scrape off large bits of marinade ingredients that may be sticking to the ribs. Find 3 garlic cloves and a sprig of rosemary from the marinade, and mince for later.
- Place a large bowl in the sink, and place a finely meshed sieve over the bowl. Pour the marinade through the
- Heat 1 tablespoon of olive oil in a large oven safe dutch oven. Add the onions, carrots, celery, and parsnip to one dutch oven or skillet; add the other half of the veggies to your second cooking vessel, or hold aside to do in 2 batch. Cook the veggies until they soften, about 10 minutes, stirring occasionally.
- Add the short ribs to the veggie mixture. Turn the meat over every few minutes to brown the meat on each site.
- Have the oven preheated to 275. Once the meat has browned in the dutch oven, add the broth, rosemary, minced garlic and 1.5 cups of reserved marinade. Bring to a boil, then cover and move from the stove top to the oven. Cook for at least 3 hours, until the meat is very tender. Check every hour or so to make sure you still have liquid in the dutch oven.
- Start this as you get within 30 minutes of finishing the beef slow cooking process. Heat a tablespoon of olive oil in a skillet on medium. Add the shallot, sauté until softened, about 5 minutes. Add the mushrooms, cook until they sweat, about 5 minutes.
- After the ribs have braised for 3 hours, remove the Dutch oven from the oven and place on the stove top. Remove the cover from the beef. You should have some excess liquid. Scoop a ladleful of the broth from the beef into the mushroom skillet. Cook the broth down until it is mostly absorbed. Remove the short ribs from the dutch oven, and place on a platter. Cut the meat off the bones-it should slide off very easily and some meat will have come off the bone during the cooking. Cut the beef into smaller bite sized pieces, and removed large pieces of excess fat.
- Put the chopped beef back into the cooking vessel, and stir it into the broth. Stir the mushrooms in with the beef. Simmer for 5 to 10 minutes to blend the flavors and reduce the sauce a bit. The beef can be served at this point, or kept warm on low heat until you are ready to serve.
- Serve the beef and mushrooms over buttered noodles or mashed potatoes. Scoop the beef and mushrooms out with slotted spoon, then scoop the desired amount of additional sauce to serve over the beef. And of course, serve it with a glass of red wine!
Nutrition Facts : ServingSize 1 scoop of beef, Calories 441 calories, Sugar 5.9 g, Sodium 601.9 mg, Fat 28.6 g, SaturatedFat 11.2 g, TransFat 1.5 g, Carbohydrate 16.1 g, Fiber 4.6 g, Protein 32.9 g, Cholesterol 117.9 mg
CHIANTI BRAISED SHORT RIBS (OLIVE GARDEN)
Make and share this Chianti Braised Short Ribs (Olive Garden) recipe from Food.com.
Provided by PACE6634
Categories Meat
Time 4h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Pat the short ribs dry and season with salt and pepper.
- Coat a large, nonstick pan with olive oil. Sauté the short rib pieces over medium-high heat for about two to three minutes on each side or until brown. When finished, transfer the short ribs to a bowl.
- Next, add the onions to the pan and cook over medium heat for approximately three minutes. Once the onions are translucent, add the garlic and cook for one minute.
- Add the Chianti, rosemary, beef broth and tomatoes to the pan one at a time, allowing the liquid to evaporate partially before each addition (about two minutes).
- Return the short ribs to the pan, including any juices that might have accumulated in the bowl. Cover and let simmer for three hours on low heat to complete the braising process.
- Remove the short ribs from the pan and boil the liquid until it's reduced by half, about 10 minutes.
- Return the short ribs to the pan and heat thoroughly.
BRAISED BEEF SHORT RIBS WITH A BORDELAISE SAUCE
Fabulous comfort food that is a restaurant quality meal. The flavors are wonderful and the ribs are so incredibly tender, the meat falls right off the bone. The recipe calls for 4 short ribs, though the amount of the sauce is sufficient for 6-8 ribs.
Provided by bwigstrom
Categories Meat
Time 3h45m
Yield 4 ribs, 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat large saute pan until smokey hot. Season both sides of ribs with salt and pepper, I use fresh ground pepper and sea salt. In 1 tbsp of olive oil, sear ribs on both sides for 1-2 minutes. Remove from pan and place in a large casserole dish. On medium heat, saute all vegetables, thyme and peppercorns for 5 minutes. Add tomato paste and stir until well combined, no lumps. Deglaze with red wine and let reduce for 5 minutes. Add beef stock and bring to a boil. Pour all sauce over the ribs, cover and braise in the oven at 325 for 3 hours.
- When finished, remove ribs and keep warm. Strain the vegetables from the sauce, reserving 3/4 cup, and return to the stove on medium high heat. Combine cold water and flour in equal parts, whisk into reserved sauce, then whisk this into the remaining sauce to slightly thicken. When done, plate the ribs and ladle sauce onto the ribs. I served this with garlic mashed potatoes and steamed baby carrots.
Nutrition Facts : Calories 416.7, Fat 2.6, SaturatedFat 1.1, Sodium 3455.3, Carbohydrate 45.1, Fiber 9.9, Sugar 19.4, Protein 15.2
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- In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer.
- Add the onion, carrots, celery and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 20 minutes. Add the wine and thyme sprigs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.
- Preheat the oven to 350°. Transfer the ribs and marinade to a large, enameled cast-iron casserole. Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.
- Transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups.
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- Season the short ribs with salt and pepper. In a large skillet, heat the oil over medium-high heat. Working in batches, add the ribs and cook, turning often, until browned, 7 to 10 minutes. Transfer to a large slow cooker.
- Pour off all but about 1 tablespoon fat from the skillet. Add the onion and garlic and cook, scraping up any browned bits, until slightly softened, about 4 minutes. Stir in the wine and tomatoes and bring to a boil. Transfer the mixture to the slow cooker and cook on low heat until tender, about 6 hours.
- Transfer the ribs to a platter and cover to keep warm. Strain the cooking liquid into a large measuring cup and skim as much fat as possible from the surface. Transfer to a saucepan, bring to a boil and cook until reduced to about 1 cup. Whisk in the tomato paste and season with salt and pepper. Spoon the sauce over the ribs.
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- 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.
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