Chianti Braised Short Ribs Olive Garden
Indulge in comfort dining at its finest with these Chianti Braised Short Ribs, inspired by the beloved Olive Garden classic. Tender, fall-off-the-bone beef short ribs are seared to golden perfection and slow-braised in a rich, aromatic sauce featuring robust Chianti wine, savory beef stock, and a medley of fresh vegetables. Enhanced with the earthy notes of bay leaves and fresh thyme, this dish is a masterclass in depth of flavor. As the ribs simmer in the oven, the wine reduces to create a luscious, velvety sauce that pairs perfectly with creamy mashed potatoes, polenta, or crusty bread for soaking up every last drop. With just 20 minutes of prep time and an elegant yet rustic presentation, this hearty recipe is the perfect centerpiece for family dinners or special occasions.
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Recipe Information
Ingredients
- 4 pounds Beef short ribs
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 3 tablespoons Olive oil
- 1 large Yellow onion, diced
- 2 medium Carrots, peeled and chopped
- 2 medium Celery stalks, chopped
- 4 Garlic cloves, minced
- 2 tablespoons Tomato paste
- 2 cups Chianti wine
- 2 cups Beef stock
- 2 Bay leaves
- 4 Fresh thyme sprigs
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Season the short ribs on all sides with salt and black pepper.
Lightly dredge the seasoned short ribs in all-purpose flour, shaking off any excess.
In a large oven-safe Dutch oven or heavy pot, heat the olive oil over medium-high heat.
Sear the short ribs in batches until browned on all sides, about 2-3 minutes per side. Remove the short ribs and set them aside.
In the same pot, add the diced onion, chopped carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened.
Stir in the minced garlic and tomato paste, cooking for an additional 1-2 minutes until fragrant.
Pour in the Chianti wine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer and let it reduce by half, about 10 minutes.
Add the beef stock, bay leaves, and fresh thyme sprigs to the pot. Stir to combine.
Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid.
Cover the pot with a lid and transfer it to the preheated oven.
Braise the short ribs in the oven for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
Remove the pot from the oven. Carefully skim off any excess fat from the surface of the liquid.
Optionally, strain the braising liquid and vegetables for a smoother sauce or leave as is for a rustic presentation.
Serve the Chianti braised short ribs hot, garnished with fresh parsley alongside mashed potatoes, polenta, or crusty bread.
Nutrition Facts
Calories |
1165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 110% | |
| Saturated Fat | 32.9 g | 165% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 1174 mg | 51% | |
| Total Carbohydrate | 17.9 g | 6% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.9 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 96 mg | 7% | |
| Iron | 8.9 mg | 50% | |
| Potassium | 1173 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
