Chianti Braised Beef
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 377.0
- Total Fat: 11.9 g
- Cholesterol: 136.1 mg
- Sodium: 462.6 mg
- Total Carbs: 2.7 g
- Dietary Fiber: 0.5 g
- Protein: 49.7 g
View full nutritional breakdown of Chianti Braised Beef calories by ingredient
Introduction
A lighter version of the Olive Garden's Short Ribs A lighter version of the Olive Garden's Short RibsNumber of Servings: 8
Ingredients
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4 lbs boneless beef chuck, all fat removed and cut into "short rib" pieces
Salt to taste
Pepper to taste
1/8 cup extra virgin olive oil
1 medium yellow onion, chopped
4 large garlic cloves, minced (I used 4 tsp jar garlic)
2 cups Chianti wine (get good, I used Ecco Domani, but just be sure it has a lot of flavor)
1 28-oz can crushed tomatoes
3 cups beef broth
2 tsp fresh rosemary, chopped
Directions
1. Season meat with salt and pepper.
2. COAT a large, nonstick pan with olive oil. Sear the rib pieces over medium-high heat for about 2-3 minutes on each side or until brown. Transfer ribs to a bowl.
3. 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).
4. RETURN chuck ribs to pan, including any juices that might have accumulated in the bowl. Cover and let simmer for 3.5 hours on low heat to complete the braising process. Remove meat from pan and boil the liquid until it is reduced by half, about 10 minutes.
5. RETURN chuck ribs to pan and heat thoroughly.
6. Serve with roasted or mashed potatoes, or risotto
Number of Servings: 8
Recipe submitted by SparkPeople user DRNANCY.
2. COAT a large, nonstick pan with olive oil. Sear the rib pieces over medium-high heat for about 2-3 minutes on each side or until brown. Transfer ribs to a bowl.
3. 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).
4. RETURN chuck ribs to pan, including any juices that might have accumulated in the bowl. Cover and let simmer for 3.5 hours on low heat to complete the braising process. Remove meat from pan and boil the liquid until it is reduced by half, about 10 minutes.
5. RETURN chuck ribs to pan and heat thoroughly.
6. Serve with roasted or mashed potatoes, or risotto
Number of Servings: 8
Recipe submitted by SparkPeople user DRNANCY.
Member Ratings For This Recipe
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REWOLF
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CD4938696
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WHEELINTHESKY
Fantastic recipe this! I thought the sauce tasted fresher than OG's. I originally set out to purchase the short ribs, but couldn't get them cut like Olive Garden's, so the butcher suggested I use chuck roast. I found this recipe after the fact. Next time, I will use the crock pot for braising. - 5/23/09
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LORAKAY
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BEACHDREAMS