Olive Garden Chianti Braised Short Ribs Recipe
Introduction
Hi there, I’m Ava Moore and I’m excited to share with you my all-time favorite recipe – Olive Garden Chianti Braised Short Ribs! As someone who loves to cook, I’ve tried countless recipes over the years, but this one always stands out. The rich flavors of the braised short ribs combined with the Chianti wine make this dish a true crowd-pleaser.
Before we dive into the recipe, let’s talk a bit about what makes this dish so special.
Interesting facts about Olive Garden Chianti Braised Short Ribs Recipe
- Olive Garden is known for its Italian-American cuisine, and this recipe is a perfect example of that.
- The dish is made with boneless short ribs that are slowly braised in a mixture of Chianti wine, beef broth, and vegetables.
- The Chianti wine used in this recipe is a dry red wine from the Tuscany region of Italy.
- The dish is typically served with a side of creamy polenta or mashed potatoes.
- This recipe is perfect for a cozy dinner at home or for entertaining guests.
Recipe
Now, without further ado, let’s get to the recipe!
Ingredients:
- 3 lbs boneless beef short ribs
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup Chianti wine
- 2 cups beef broth
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions:
- Preheat your oven to 325°F.
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the short ribs and brown on all sides, about 5 minutes per side. Remove the short ribs from the pot and set aside.
- Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Add the garlic and cook for an additional 30 seconds.
- Add the Chianti wine and beef broth to the pot and stir to combine. Bring the mixture to a simmer.
- Add the bay leaf, thyme, rosemary, salt, and pepper to the pot and stir to combine.
- Return the short ribs to the pot and spoon some of the liquid over the top. Cover the pot with a lid and transfer to the oven.
- Braise the short ribs for 2.5-3 hours, or until the meat is tender and falls apart easily.
- Remove the pot from the oven and let it cool for a few minutes. Skim any excess fat from the surface of the liquid.
- Serve the short ribs with the braising liquid and your side of choice.
Why I love this recipe
I’ve been making this recipe for years, and it never fails to impress. The flavors are so rich and savory, and the meat just melts in your mouth. Plus, it’s a great recipe for entertaining because it can be made ahead of time and reheated when your guests arrive. I also love that it’s a one-pot meal, which makes cleanup a breeze.
If you’re a fan of slow-cooked meats and bold flavors, this recipe is a must-try!
Expert opinion
I’m not the only one who loves this recipe – professional chefs agree that it’s a winner. According to Chef John from Food Wishes, This is one of those dishes that’s easy to make, but tastes like you spent all day in the kitchen.
FAQs
What is Chianti wine?
Chianti is a red wine made from the Sangiovese grape in the Tuscany region of Italy. It’s known for its dry, medium-bodied flavor and is a popular choice for pairing with Italian cuisine.
Can I make this recipe ahead of time?
Yes! In fact, this recipe is even better when made ahead of time and reheated. You can braise the short ribs up to 2 days in advance and store them in the refrigerator. When you’re ready to serve, simply reheat the short ribs in the braising liquid until heated through.
What sides go well with this dish?
I personally love serving this dish with creamy polenta or mashed potatoes, but it would also pair well with roasted vegetables or a simple salad.