Photo Courtesy of Stu Spivack Flickr

Photo Courtesy of Stu Spivack Flickr

These ribs are even better when they are allowed to sit overnight.

Chianti Short Ribs

Serves 6
Prep time 20 minutes
Cook time 3 hours
Total time 3 hours, 20 minutes
Meal type Main Dish
Misc Serve Hot
Occasion Barbecue, Casual Party, Christmas, Easter, Football Party, Formal Party, Valentines day
Region Italian


  • 4-5 Pounds short beef ribs (approximatly)
  • kosher salt and black pepper
  • 3 Tablespoons butter (unsalted)
  • 1 bottle chianti red wine
  • 4 Cups beef broth
  • 3 Cloves garlic (peeled and smashed)
  • 3 carrots (diced)
  • 1 Medium onion (diced)
  • 1 green bell pepper (diced)
  • 2 Tablespoons tomato paste
  • 2 Teaspoons italian seasoning (dry)
  • 2 Teaspoons oregano (dry)


Step 1
Preheat the oven to 325 degrees. Pat the ribs dry and salt and pepper them on all sides. In a Large Dutch oven melt the butter. Add the ribs and brown deeply on all sides. Remove the ribs and add the garlic, carrots, onion, and green bell pepper and cook until they have softened and not browned. Pour in the bottle of Chianti, boil until it reduces to about 1 cup. Add the tomato paste and stir until completely incorporated. Add the herbs and the ribs with any juices that have seeped out into the mix. At this point add the beef broth. Cover the dutch oven and place in the oven until the meat almost falls off the bones. This should take at least 3 hours.
Step 2
After cooking, remove the dutch oven from the oven. Remove the ribs to a platter with a slotted spoon and cover to keep warm. Skim off any fat from the broth and vegetables. Using a stick mixture blend the broth and vegetables and simmer until thickened. Taste and adjust seasoning if necessary. Place the ribs back in the thickened mixture and serve.

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