Chianti Braised Short Ribs
Savor the flavors of this slow-cooked dish
Ingredients
8 beef short ribs
2 cups Santa Margherita Chianti Classico Riserva
3-4 cups beef broth
4 oz pancetta or bacon, diced
2 tbsp olive oil
1 white onion, diced
2 shallots, diced
1 head of garlic, halved horizontally
2 sprigs rosemary
2 bay leaves
¾ cup flour
Course salt and fresh ground pepper
Directions
- Preheat oven to 350º F. Generously season flour with salt and pepper, and dredge each short rib in the flour mixture
- In a dutch oven, cook pancetta or bacon over medium-high heat until crispy, remove from the pan and save for another recipe or salad, but leave behind the fat for cooking
- Add olive oil to pan and add short ribs, browning them on all sides, about 1 - 2 minutes per side. Remember this tip: you can’t braise if you don’t brown! Remove short ribs and set aside
- Add onion and shallots to the pan and cook until softened, about 3 minutes
- Increase heat to high and stir in wine and deglaze the pan (a.k.a. scrape up all of the cooked on goodness at the bottom of the pan!)
- Add short ribs back in and bring to a boil
- Lower heat to medium and simmer until wine is reduced by half, about 25 minutes. The sauce will be thick and bubbly
- Add garlic, rosemary sprigs and bay leaves to the pot and add enough beef stock to cover short ribs
- Return to boil, then cover and move to oven
- Cook for 2 – 2 ½ hours until short ribs are fork tender and pretty much falling off of the bone
- Just before serving, spoon fat from surface of sauce and discard. Top short ribs with Chianti sauce
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