Handcrafted Curations Recipe

Braised Short Ribs in Chianti Wine and Tuscan Tomatoes

Braised Short Ribs in Chianti Wine and Tuscan Tomatoes is an Italian recipe categorized as dinner, with 30 min of prep, 3 hr 30 min of cooking, and 4 hr total. It yields 6 servings.

Cuisine: ItalianCourse: DinnerPrep: 30 minCook: 3 hr 30 minTotal: 4 hrYield: 6 servingsCalories: 520 kcal
Braised Short Ribs in Chianti Wine and Tuscan Tomatoes served and ready to enjoy
Italian inspiration

Flavor & Inspiration

Beef short ribs are braised slowly with Chianti, San Marzano tomatoes, garlic, onion, and herbs until tender. The wine and tomatoes reduce to a full-bodied sauce that works well with polenta or crusty bread.

Ingredients

  • 3 lb bone-in beef short ribs (1.36kg)
  • 2 teaspoons kosher salt (10g)
  • 1 teaspoon freshly ground black pepper (2g)
  • 2 tablespoons extra-virgin olive oil (30mL)
  • 1 large yellow onion, diced
  • 1 large carrot, diced
  • 1 celery stalk, diced
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste (30g)
  • 2 cups Chianti wine (480mL)
  • 1 can San Marzano tomatoes, crushed (28 oz / 794g)
  • 1 cup low-sodium beef broth (240mL)
  • 3 fresh thyme sprigs
  • 2 bay leaves
  • 1/4 cup fresh basil leaves, torn (10g)

Ingredient flexibility

  • Replace 2 cups Chianti with 2 cups beef broth plus 2 tablespoons balsamic vinegar.
  • Replace 3 pounds bone-in short ribs with 3 pounds beef chuck cut into large pieces.
  • Replace the fresh thyme with 1 teaspoon dried thyme and remove only the bay leaves before serving.

Step-by-Step Instructions

  1. Preheat the oven to 325°F (165°C), pat the beef short ribs dry, and season them with the kosher salt and black pepper.
  2. Heat the olive oil in a Dutch oven over medium-high heat and brown the short ribs in batches for 3 to 4 minutes per side; transfer them to a plate.
  3. Reduce the heat to medium, add the onion, carrot, and celery, and cook for 7 to 8 minutes, until softened and lightly browned.
  4. Stir in the garlic and tomato paste and cook for 2 minutes, until the paste darkens slightly.
  5. Pour in the Chianti wine, scrape up the browned bits, and simmer for 6 to 8 minutes, until reduced by about half.
  6. Add the crushed San Marzano tomatoes, beef broth, thyme sprigs, and bay leaves, then return the short ribs and their juices to the pot.
  7. Cover and braise in the oven for about 3 hours, turning the ribs once, until the meat is fork-tender and pulls easily from the bone.
  8. Transfer the short ribs to a platter, discard the thyme stems and bay leaves, and skim excess fat from the sauce.
  9. Simmer the sauce on the stovetop for 8 to 12 minutes if it needs thickening, fold in the torn basil, and spoon it over the Braised Short Ribs in Chianti Wine and Tuscan Tomatoes.

Nutrition Per Serving

  • Calories: 520 kcal
  • Protein: 38 g
  • Fat: 24 g
  • Carbohydrates: 12 g
  • Fiber: 2 g
  • Sodium: 680 mg

Estimated per serving from the listed ingredients and yield; not a laboratory analysis.

Storage & Reheating

Storage

Refrigerate leftover Braised Short Ribs within two hours of cooking by dividing them into shallow portions to ensure rapid cooling. Store the meat and sauce in an airtight or covered container at 40°F (4°C) or below, where they will remain safe to eat for 3 to 4 days.

Reheating

Reheat this hot dish gently on the stovetop over low heat, adding a splash of beef broth or water if needed to retain moisture and prevent the sauce from thickening too much. Stir occasionally until the internal temperature reaches 165°F (74°C) before serving.

Practical Cooking Notes

Helpful equipment

chef's knife, cutting board, measuring tools, large Dutch oven with lid, tongs, ladle.

Doneness cue

The beef is done when an instant-read thermometer inserted into the thickest part of a rib registers at least 145°F, followed by a three-minute rest period to ensure safety and juiciness.

Technique guidance

Searing the meat thoroughly before braising creates a fond on the bottom of the pot that adds essential depth to the final sauce. Deglazing with wine must be done vigorously to lift all browned bits, ensuring no flavor is left behind in the pan.

Food safety

Always refrigerate leftovers within two hours of cooking in a shallow container to ensure rapid cooling. Do not leave the braised short ribs at room temperature for extended periods as this promotes bacterial growth.

Troubleshooting

The sauce is too thin and lacks body

Likely cause: Insufficient reduction during the final cooking phase or high water content in tomatoes.

Fix: Remove the lid for the last 30 minutes of braising to allow excess liquid to evaporate and concentrate the flavors.

The meat is still tough after three hours

Likely cause: The oven temperature may have been too low or the cut was particularly lean.

Fix: Continue braising for another 30 to 60 minutes until the fork easily slides into the meat.

The sauce tastes too acidic

Likely cause: The tomatoes or wine may have a higher acidity level than expected.

Fix: Stir in a pinch of sugar or a small amount of butter to balance the acidity before serving.

Helpful Recipe Tips & FAQs

Can I make the short ribs ahead?

Yes. Braise and cool the ribs in their sauce, refrigerate within two hours, and remove the solidified fat the next day. Reheat covered at 325°F (165°C) until the meat reaches 165°F (74°C).

What can replace Chianti wine?

Replace the 2 cups Chianti with 2 cups additional beef broth plus 2 tablespoons balsamic vinegar. Reduce the mixture as directed before adding the tomatoes.

Can I use another cut of beef?

Replace the 3 pounds bone-in short ribs with 3 pounds beef chuck cut into large pieces. Begin checking after 2 1/2 hours and continue until fork-tender.

How do I know the ribs are done?

Braising is complete when a fork slides into the meat with little resistance and the meat pulls easily from the bone. Tenderness, rather than a minimum steak temperature, is the useful cue for this slow-cooked cut.

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