A flavorful and tender beef rib recipe, braised in Chianti wine and aromatic herbs.
Pat the beef short ribs dry with a paper towel and season generously with salt and ground black pepper.
Drying the ribs helps achieve a better sear, which enhances the flavor.
Heat the olive oil in a large pan over medium-high heat. Sear the short ribs on all sides until browned, about 2-3 minutes per side. Remove and set aside.
Ensure the pan is hot before adding the ribs to get a good sear.
In the same pan, add the chopped onion, carrot, and celery. Cook over medium heat until softened, about 5 minutes.
Stir occasionally to prevent the vegetables from sticking to the pan.
Add the minced garlic and cook for another minute until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Pour in the Chianti wine and let it simmer for 2 minutes, scraping the bottom of the pan to deglaze.
Deglazing helps incorporate all the flavorful bits stuck to the pan.
Add the crushed tomatoes, beef broth, and rosemary. Stir to combine.
Adjust the seasoning at this stage if needed.
Return the short ribs to the pan, ensuring they are submerged in the liquid. Cover and simmer on low heat for 3 hours.
Check occasionally to ensure the liquid level is sufficient, adding more broth if necessary.
Remove the short ribs and set aside. Increase the heat and reduce the sauce by half, about 10 minutes.
Reducing the sauce concentrates its flavors, making it richer.
Return the short ribs to the pan and heat through before serving.
Serve the ribs with the sauce spooned over them for maximum flavor.
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