Recipe: Chianti-Braised Short Ribs (Rachel Ray) and Chianti Braised Short Ribs (Olive Garden)

Bucca Di Beppo Chianti Braised Short Ribs - menu description
Fork-tender beef short ribs slow-braised and smothered with a tomato-based reduction sauce made with our very own Buca label Chianti. Try them with a side order of Garlic Mashed Potato

The Bucca di Beppo recipe is not available on the internet yet. Perhaps you can adapt one of recipes in the mean time.

---

CHIANTI-BRAISED SHORT RIBS (CROCK POT)
Source: Charles Pierce / Everyday by Rachel Ray, March 2009

Intense and sophisticated flavors are born of long, slow cooking. Turn those braising juices into a refined sauce and you've got a dish that looks like you've slaved over it for hours.

8 beef short ribs on the bone (4 to 5 pounds)
Salt and pepper
1 tablespoon vegetable oil
1 onion, finely chopped
2 cloves garlic, finely chopped
2 cups Chianti wine
2 tomatoes, seeded and chopped
1 teaspoon tomato paste

Serve with fried polenta.

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. Cover crock pot 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.

---

CHIANTI BRAISED SHORT RIBS
Source: Olive Garden

3 to 4 lb(s) boneless beef short ribs*
1/2 tsp salt
1/2 tsp pepper
2 tsp extra virgin olive oil
2 medium yellow onions, chopped
4 large garlic cloves, minced
2 cup(s) Chianti wine
1 (32 oz) can crushed tomatoes
3 cup(s) beef broth
2 tsp fresh rosemary, chopped
*Your grocery store butcher can cut into individual ribs and de-bone.

Pat the short ribs dry and season with salt and pepper. Coat a large, nonstick pan with olive oil. Saute 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. Serve with potatoes or risotto and vegetables.