Best 5 Chianti Braised Beef Recipes

CHIANTI MARINATED BEEF STEW

Steps:

• Place the beef in a 13 by 9-inch glass baking dish. Pour the wine over the meat and marinate in the refrigerator for 1 1/2 hours. Turn the meat over and marinate for another 1 1/2 hours.
• Remove the meat from the wine and pat dry with paper towels. Reserve the wine.
• In a large Dutch oven, heat 3 tablespoons of the oil over medium-high heat. Season the meat on all sides with salt and pepper. Using tongs, place the meat in the pan and brown on all sides, about 2 minutes each side. Remove the meat and add the remaining oil. Add the pancetta and cook, stirring frequently for 2 minutes. Add the carrots, celery, garlic, olives, green beans, potatoes, rosemary, and sage. Cook for 3 minutes. Pour the reserved wine, tomatoes, and beef broth into the pan, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the meat to the pan and bring the liquid to a boil. Cover the pan and simmer for 3 to 3 1/2 hours or until the meat is very tender.
• Remove the meat and the rosemary sprigs from the stew. Place the meat on a cutting board and cut into quarters. Using 2 forks, shred the meat into bite-size pieces. Add the shredded meat to the stew and cook until warmed through, about 5 minutes.

STRACOTTO AL CHIANTI: BEEF BRAISED IN CHIANTI

Steps:

• In a stew pot, heat up the extra-virgin olive oil. Once the oil is hot, add the beef, onions and garlic. Sear for about 2 minutes, stirring frequently. Add all of the wine. It should be enough to cover the beef. Season with salt and whole peppercorns.
• Bring the wine to a boil. Lower the heat and allow it to gently simmer for approximately 2 hours.

CHIANTI BRAISED SHORT RIBS CROCK POT

Steps:

• Season the short ribs with salt and pepper.
• In a large skillet, heat the oil over med high heat.
• Working in batches, add the ribs and cook, turning often, until browned, 7 to 10 minutes.
• Transfer to a large slow cooker.
• Pour off all but 1 tbls fat from the skillet.
• Add the onion and garlic and cook, scraping up any browned bits, until slightly softened, about 4 minutes.
• Stir in the wine and tomatoes and bring to a boil.
• Transfer the mixture to the slow cooker and cook on low heat until tender, about 6 hours.
• Transfer the ribs to a platter and cover to keep warm.
• Strain the cooking liquid into a large measuring cup and skim off as much fat as possible from the surface.
• Transfer to a saucepan, bring to a boil and cook until reduced to about 1 cup.
• Whisk in the tomato paste and season with salt and pepper.
• Spoon the sauce over the ribs.

CHIANTI BRAISED SHORT RIBS (OLIVE GARDEN)

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

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.