Served with Portobello Mushroom, Risotto and Steamed Vegetables
EVERYONE who has been to Olive Garden will agree with me. This Chianti Braised Short Ribs are the best ribs in town. The meat is so tender, almost melts in your mouth.
You know that it has been braised for hours and hours because the meat is so tasty. It is perfect with Risotto, Portobello mushrooms and steamed vegetables – just the way Olive Garden does it. But for those who prefer a less complicated side dish, steamed rice and vegetables will do. I promise you layers and layers of different flavors and texture.
This is my modest imitation of the recipe which I hope to share to those who can’t go to Olive Garden, at least in San Francisco, California. Check out www.olivegarden.com for the restaurant nearest you.
For braised beef:
2 pounds boneless short ribs
Salt and pepper
3 medium onions, chopped
6 cloves garlic, chopped
½ teaspoon fresh rosemary, chopped
4 cups beef broth
1 can (8 ounce) tomato sauce
For side dish:
Risotto or steamed rice
Fresh parsley, chopped
Pre-heat olive oil in a skillet. Season the short ribs with salt and pepper. Place ribs in pan and sear for about 2-3 minutes on both sides. Set aside.
In the same skillet, sauté onions until transparent (about 3 minutes) then add garlic. Do not brown.
Pour ½ bottle of Chianti and add the freshly chopped rosemary and beef broth. Bring to a boil. Add the tomato sauce.
Return ribs to the pan including all its juices. Cover and reduce the heat to medium-low. Simmer for about 3 hours. (This is your time to prepare the side dish which is basically steaming vegetables, sautéing mushrooms, and cooking the rice.)
Remove the ribs from the pan then bring sauce to a boil until it is reduced by half (about 10 minutes). Return the meat back to the pan to warm up.
Serve with green beans, carrots, Portobello mushrooms, Risotto or steamed rice, and cherry tomatoes. Sprinkle with chopped parsley.