Chianti Braised Short Ribs Olive Garden Recipes

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.

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.

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.

Steps:

• In large dutch oven, or pot, with lid, heat olive oil over medium heat.
• Roll short ribs in flour mixture of flour, salt, pepper and garlic powder, shake off all excess.
• Place ribs in olive oil and brown both sides. Remove ribs and set aside. In the same olive oil, add minced garlic and onioins.
• Let onions cook till tender and translucent.
• Add beef broth.
• Add tomatoe sauce.
• Add 1/2 bottle of Chianti Wine.
• Add parsley.
• Simmer all for about 30 minutes.
• Add meat back to the pot with any juice that might have settled.
• Simmer on low for approximately 2-3 hours.
• The meat will fall apart it will be so tender! If you want a thicker sauce, follow the diretions below. If using a crock pot, your meal is done!
• Carefully remove the meat from the pot,
• Raise the temperature on the stove to high.
• Boil the sauce for approximately 10 minutes until it gets a little thicker.
• Carefuly place meat back in thicker sauce and serve over warm egg noodles, rice or mashed potatoes.

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.

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.