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
- Let the short ribs come to room temperature about 30 minutes before cooking.
- Preheat your oven to 325 degrees.
- Pat the short ribs dry with paper towels, season generously with salt and black pepper and press all sides in all purpose flour.
- Place a dutch oven oven medium to medium high heat and add 2 tablespoons of butter and olive oil.
- 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.
- Add the chopped yellow onion, carrots and celery and cook for about 5 minutes or until beginning to soften.
- Add 6 cloves of finely minced garlic and 3 tablespoons of tomato paste and stir until evenly distributed.
- Add 2 cups of beef broth and 2 cups of a dry red wine and bring to a simmer.
- 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).
- Cover the dutch oven and transfer into a 325 degree oven.
- Bake for about 3 hours or until very tender.
- Once the short ribs are tender, remove the herbs and transfer the short ribs onto a plate.
- Place the pot back over medium high heat and bring the sauce to a simmer.
- 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.
- Serve over mashed potatoes.
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