Chianti Braised Short Ribs

Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

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!


  1. PAT short ribs dry and season with salt and pepper.
  2. 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.
  3. 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).
  4. 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.
  5. RETURN short ribs to pan and heat thoroughly.
Most Helpful

This is Olive Garden's recipe <br/> <br/><br/>Identical

Cptsmast June 09, 2013

I have made this twice now and it was good but a little bit too acidic for me. Between the wine and tomatoes it was a bit much. I might make it again without the tomatoes or reduce the amount by half. Other than that I love the fact that this recipe is made on the stove top, since I currently only have a toaster oven in use. Thank you.

Katanashrp November 09, 2012

Outstanding! Sauce was great over mashed potatoes. Leftovers were even better.Now I try to make this a day or 2 in advance because it's soooo much better after flavors have melded.

leslie.deering October 01, 2011