OLIVE GARDEN'S CHIANTI BRAISED SHORT RIBS RECIPE
Tender boneless beef short ribs slow cooked in a Chianti wine sauce.
Provided by Mark
Categories Chef Recipe Main Course
Time 4h15m
Number Of Ingredients 9
Steps:
- Pat the short ribs dry and season with salt and pepper.
- Coat a large, nonstick pan with olive oil.
- Sauté short rib pieces, over medium-high heat, for about 2 - 3 minutes on each side until browned. When finished, transfer the short ribs to a bowl. Do not remove pan. Lower heat to medium.
- Add the onions to the pan. Cook over medium heat for about 3 minutes. When onions are translucent, add garlic. Cook for 1 minute.
- Add Chianti, rosemary, beef broth and tomatoes to the pan one at a time, allowing the liquid to evaporate partially before each addition, about two minutes.
- Reduce heat to medium low.
- Return short ribs to the 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 the short ribs from the pan and boil the liquid until it's reduced by half, about 10 minutes.
- Return the short ribs to the pan and heat thoroughly.
- Serve with potatoes or risotto and vegetables.
CHIANTI BRAISED SHORT RIBS (OLIVE GARDEN COPYCAT)
Make and share this Chianti Braised Short Ribs (Olive Garden Copycat) recipe from Food.com.
Provided by ElizabethKnicely
Categories Meat
Time 4h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- PAT short ribs dry and season with salt and pepper.
- 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.
- 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).
- 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.
- RETURN short ribs to pan and heat thoroughly.
- SERVE with potatoes or risotto and vegetables.
- *Your grocery store butcher can cut into individual ribs and de-bone.
CHIANTI BRAISED SHORT RIBS (OLIVE GARDEN)
Make and share this Chianti Braised Short Ribs (Olive Garden) recipe from Food.com.
Provided by PACE6634
Categories Meat
Time 4h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Pat the short ribs dry and season with salt and pepper.
- Coat a large, nonstick pan with olive oil. Sauté the short rib pieces over medium-high heat for about two to three minutes on each side or until brown. When finished, transfer the short ribs to a bowl.
- Next, add the onions to the pan and cook over medium heat for approximately three minutes. Once the onions are translucent, add the garlic and cook for one minute.
- Add the Chianti, rosemary, beef broth and tomatoes to the pan one at a time, allowing the liquid to evaporate partially before each addition (about two minutes).
- Return the short ribs to the pan, including any juices that might have accumulated in the bowl. Cover and let simmer for three hours on low heat to complete the braising process.
- Remove the short ribs from the pan and boil the liquid until it's reduced by half, about 10 minutes.
- Return the short ribs to the pan and heat thoroughly.
CHIANTI BRAISED SHORT RIBS
Rich sauce with mouth watering braised short ribs, even your toughest critics will approve of this fabulous dish. Can be made with beef or pork, both are delicious!. Super easy and takes no time to put it all together. Great for a meal when you have other things to do! You can also put these ingrdients in order into the crock pot and come home to a perfect meal!
Provided by Chef Florida Janie
Categories < 4 Hours
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In large dutch oven, or pot, with lid, heat olive oil over medium heat.
- Roll short ribs in flour mixture of flour, salt, pepper and garlic powder, shake off all excess.
- Place ribs in olive oil and brown both sides. Remove ribs and set aside. In the same olive oil, add minced garlic and onioins.
- Let onions cook till tender and translucent.
- Add beef broth.
- Add tomatoe sauce.
- Add 1/2 bottle of Chianti Wine.
- Add parsley.
- Simmer all for about 30 minutes.
- Add meat back to the pot with any juice that might have settled.
- Simmer on low for approximately 2-3 hours.
- The meat will fall apart it will be so tender! If you want a thicker sauce, follow the diretions below. If using a crock pot, your meal is done!
- Carefully remove the meat from the pot,
- Raise the temperature on the stove to high.
- Boil the sauce for approximately 10 minutes until it gets a little thicker.
- Carefuly place meat back in thicker sauce and serve over warm egg noodles, rice or mashed potatoes.
Nutrition Facts : Calories 2048.3, Fat 172.1, SaturatedFat 68.7, Cholesterol 246, Sodium 1847.1, Carbohydrate 65.2, Fiber 4.4, Sugar 7.3, Protein 30.5
BRAISED BEEF AND TORTELLONI (OLIVE GARDEN COPYCAT)
I've never actually tried this recipe--it's my best guess to correct my mistakes from last time I tried this dish
Provided by A Skinny Cook
Categories One Dish Meal
Time 3h
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil on high heat in a large nonstick pan.
- Toss short ribs in flour, add to pan, and sear on all sides.
- Reduce heat to low and add garlic; cook and stir for about 1 min.
- Add tomato, mushrooms, Marsala wine, and Italian seasoning one at a time, allowing about 1-2 min between each for liquid to evaporate.
- Cover pan and braise for 3 hr or until very tender, checking and stirring every 30 min to make sure liquid has not evaporated away (add more Marsala if liquid evaporates).
- Increase heat to medium high and heat thoroughly.
- Serve over tortelloni.
OLIVE GARDEN'S CHIANTI BRAISED SHORT RIBS RECIPE - (4.3/5)
Provided by Cartaphilus
Number Of Ingredients 11
Steps:
- PAT short ribs dry and season with salt and pepper. 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. 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). 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. RETURN short ribs to pan and heat thoroughly. SERVE with potatoes or risotto and vegetables.
CHIANTI BRAISED SHORT RIBS
Heaven on a plate! Had these for dinner last night and we're wishing there had been leftovers. Served with portobello mushroom risotto and crusty bread for mopping up the sauce. Pure comfort food!
Provided by Meredith .F
Categories Meat
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- PAT short ribs dry and season with salt and pepper.
- 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.
- 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).
- 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.
- RETURN short ribs to pan and heat thoroughly.
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