Got any Chianti Lying Around?

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If you were good and didn’t drink the whole bottle of Chianti at your last sitting, you might want to use the leftovers to make these Chianti Braised Short Ribs! They are so tender and delicious…and the Chianti makes it just perfect for a cold wintry night’s dinner. You need some time to prepare this, so it’s best to make it when you are stuck at home waiting for the rain or snow to subside…

Chianti Braised Short Ribs
Serves 4

3 lbs. boneless beef short ribs – your butcher and remove the
bones if they don’t have boneless ones readily
available.
Virgin olive oil
1 medium yellow onion, chopped
4 garlic cloves, minced
2 cups Chianti wine
1 32oz. can crushed tomatoes
3 cups beef broth
2 tsp. chopped rosemary
Carrots cut into large chunks
Mushrooms cut into quarters
Salt & pepper to taste

Dry the short ribs and season with salt and pepper.
Sear the short ribs in olive oil until they are brown on all sides.

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Remove them from the pan and set aside.
Saute the onions until they are translucent. Add the garlic and cook until fragrant.
Add the Chianti, rosemary, broth and tomatoes to the pan and reduce a bit.

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Return the short ribs to the pan and cover the pan. Simmer for about 2 hours.
Add the carrots and mushrooms to the pan, and continue cooking for another hour or so until the carrots and beef are tender.

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This is delicious on it’s own, or can be served over rice or polenta.

8 responses »

    • Sorry, Rowena, you have stumped me on this 😦 Can you spell it out for me? I’m trying to think of all these different possibilities, ranging from the simplest to the silly, but I just can’t figure it out! Is there perhaps a traditional recipe with Chiant, liver and fava beans????

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