Chianti Braised Short Ribs

Chianti Braised Short Ribs

Ingredients
4 pounds of short ribs, bone-in (English cut)
1/2 cup of all purpose flour
salt and black pepper
2 tablespoons of butter
2 tablespoons of olive oil
1 large yellow onion, chopped
2 large carrots, peeled and chopped
2 celery ribs, chopped
6 cloves of garlic, finely minced
3 tablespoons of tomato paste
2 cups of dry red wine (cabernet, merlot or chianti)
2 cups of beef broth
3 springs of rosemary
10 sprigs of thyme
3 bay leaves

You will also need a SIGNATUREseries Cast Iron Dutch Oven.
Instructions
  1. Let the short ribs come to room temperature about 30 minutes before cooking.
  2. Preheat your oven to 325 degrees. 
  3. Pat the short ribs dry with paper towels, season generously with salt and black pepper and press all sides in all purpose flour.
  4. Place a dutch oven oven medium to medium high heat and add 2 tablespoons of butter and olive oil.
  5. Once the dutch oven is warm, sear the short ribs on all sides (work in batches to avoid crowding the pot), transfer onto a plate and set them aside for now.
  6. Add the chopped yellow onion, carrots and celery and cook for about 5 minutes or until beginning to soften.
  7. Add 6 cloves of finely minced garlic and 3 tablespoons of tomato paste and stir until evenly distributed.
  8. Add 2 cups of beef broth and 2 cups of a dry red wine and bring to a simmer.
  9. Transfer the seared short ribs back into the braiser along with 3 sprigs of rosemary, 10 sprigs of thyme and 3 bay leaves (or a teaspoon of dried herbs).
  10. Cover the dutch oven and transfer into a 325 degree oven.
  11. Bake for about 3 hours or until very tender.
  12. Once the short ribs are tender, remove the herbs and transfer the short ribs onto a plate.
  13. Place the pot back over medium high heat and bring the sauce to a simmer.
  14. To finish the gravy, either strain the gravy to remove the vegetables or use an immersion blender to blend smooth and then simmer uncovered until thickened.
  15. Serve over mashed potatoes.
This dish was crafted by Fallon Blackburn. For more of her recipes, check out her Instagram profile @espressoandlime.

 

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