Chianti Braised Short Ribs

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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!!

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Steps

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Pat short ribs dry and season with salt and pepper.

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Coat a large , nonstick pan with olive oil.

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Sear the short rib pieces over medium-high heat for about 2-3 minutes on each side or until brown.

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Transfer short ribs to a bowl.

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Add onions to pan and cook over medium heat for approximately 3 minutes.

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Once onions are translucent , add garlic and cook for 1 minute.

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Do not brown.

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Add chianti , rosemary , beef broth and tomatoes to the pan one at a time , allowing liquid to partially evaporate before each addition.

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Return short ribs to pan , including any juices that might have accumulated in the bowl.

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Cover and let simmer for 3 hours on low heat to complete the braising process.

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Remove short ribs from pan and boil the liquid until it is reduced by half , about 10 minutes.

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Return short ribs to pan and heat thoroughly.

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Ingredients

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boneless beef short ribs, salt, pepper, extra virgin olive oil, yellow onion, garlic cloves, chianti wine, crushed tomatoes, beef broth, fresh rosemary