Chianti Braised Short Ribs (Olive Garden Copycat)

Olive Garden's Chianti Braised Short Ribs

• Ready In: 4 hrs
• Serves: 4

Ingredients

• 3  lbs boneless beef short ribs (*)
•  salt, to taste
•  pepper, to taste
• 1⁄4 cup extra virgin olive oil
• 1  medium yellow onion, chopped
• 4  large garlic cloves, minced
• 2  cups  chianti wine
• 1 (32 ounce) can crushed tomatoes
• 3  cups beef broth
• 2  teaspoons fresh rosemary, chopped

Directions

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.
6. SERVE with potatoes or risotto and vegetables.
7. *Your grocery store butcher can cut into individual ribs and de-bone.