Chianti-Braised Short Ribs (Stovetop) |
Serves:
Adv Prep: Cook Time: |
6 - 8
46 mins 3 hrs |
INGREDIENTS
0.25 C Extra-Virgin Olive Oil
4 lg Garlic Cloves, minced 1 cn rushed Tomatoes (32oz) 2 t Fresh Rosemary, chopped |
3 lg Boneless Beef Short Ribs *
1 md Yellow Onion, chopped 2 C Chianti Wine 3 C Beef Broth Salt and Pepper |
* I purchase these de-boned but the Butcher can cut a rack into individual ribs and de-bone.
DIRECTIONS
1. Pat Short Ribs dry and season with Salt & Pepper
2. Coat a lg non-stick pan with Olive Oil (I use my Cast Iron Breakfast Skillet - it's just like a Dutch Oven but a bit smaller)
3. Sear the Short Ribs over med-high heat for about 2-3 mins on each side or until brown
4. Set Ribs aside in a separate bowl
5. Add Onions to pan and cook over med heat for approx 3 mins
6. Once Onions are translucent, add Garlic and cook for 1 min; do not brown
7. Add Chianti, Rosemary, Broth and Tomatoes one at a time-allow liquid to partially evaporate before each (about 2 mins)
8. Return Ribs to pan, including any juices that might have accumulated in the bowl
9. Cover and let simmer for 3 hrs on low heat to complete the braising process
10. Remove Short Ribs from pan and boil liquid until reduced by half, about 10 mins
10. Return Ribs to pan and heat thoroughly
11. Serve with Risotto and Vegetables
C = Cup T = Tablespoon t = teaspoon cn = can
DIRECTIONS
1. Pat Short Ribs dry and season with Salt & Pepper
2. Coat a lg non-stick pan with Olive Oil (I use my Cast Iron Breakfast Skillet - it's just like a Dutch Oven but a bit smaller)
3. Sear the Short Ribs over med-high heat for about 2-3 mins on each side or until brown
4. Set Ribs aside in a separate bowl
5. Add Onions to pan and cook over med heat for approx 3 mins
6. Once Onions are translucent, add Garlic and cook for 1 min; do not brown
7. Add Chianti, Rosemary, Broth and Tomatoes one at a time-allow liquid to partially evaporate before each (about 2 mins)
8. Return Ribs to pan, including any juices that might have accumulated in the bowl
9. Cover and let simmer for 3 hrs on low heat to complete the braising process
10. Remove Short Ribs from pan and boil liquid until reduced by half, about 10 mins
10. Return Ribs to pan and heat thoroughly
11. Serve with Risotto and Vegetables
C = Cup T = Tablespoon t = teaspoon cn = can