Braised Short Ribs in Chianti Wine and Tuscan Tomatoes
Chianti-Braised Short Ribs with San Marzano Tomatoes
Bone-in short ribs braise gently in Chianti, San Marzano tomatoes, and herbs until the meat is tender enough to fall from the bone.
About This Recipe
Braised Short Ribs in Chianti Wine and Tuscan Tomatoes is the kind of dinner that makes a kitchen feel settled. Bone-in ribs slowly soften in a Dutch oven with onion, carrot, celery, garlic, and herbs until the meat nearly slips from the bone. Chianti and San Marzano tomatoes give the sauce fruit, acidity, and enough depth to stand up to the richness of the beef.
Tuscan cooking has long made a virtue of patient braises, sturdy vegetables, good olive oil, and whatever cut of meat can become tender with time. Wine is not just a flavoring here; it is part of the cooking liquid that lifts the browned bits from the pot and keeps the sauce balanced. This recipe draws on that practical, generous style of Italian home cooking without pretending that one pot represents every kitchen in Tuscany.
Start by drying the ribs well and browning them in batches. A dry surface and a hot pan create the deep crust that gives the finished sauce its savory backbone, while the browned bits left behind become part of the braise. Let the onion, carrot, and celery soften before adding garlic and tomato paste, then cook the paste until it turns a shade darker and smells sweet rather than raw.
When the Chianti goes in, scrape the bottom of the Dutch oven and let the wine reduce by about half. That short pause softens the wine's sharper edges before the tomatoes and broth join the pot. The covered oven braise should stay quiet and steady; a hard boil can make the meat tighten before the connective tissue has time to melt.
The ribs are ready when a fork slides in easily and the meat begins to pull away from the bone. Move them to a platter while you skim the sauce and reduce it if needed, then return the fresh basil at the end so its aroma stays bright. Spoon the sauce over the ribs and bring polenta, mashed potatoes, or crusty bread to the table for catching every last drop.
Short ribs are especially good for a make-ahead meal because the sauce rounds out as it rests. Cool the ribs promptly in their sauce, refrigerate them in a shallow covered container, and use them within three to four days; the chilled fat is easy to lift away before reheating. Warm the dish gently, add a splash of broth if the sauce has tightened, and finish with basil just before serving.
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)
Step-by-Step Instructions
- Season the ribs Pat the short ribs dry and season them evenly with the kosher salt and black pepper.
- Brown the ribs Heat the olive oil in a large Dutch oven over medium-high heat and brown the ribs in batches for 3 to 4 minutes per side; transfer them to a plate.
- Soften the vegetables Reduce the heat to medium, add the onion, carrot, and celery, and cook for 7 to 8 minutes, until softened and lightly browned.
- Cook the aromatics Stir in the garlic and tomato paste and cook for about 2 minutes, stirring often, until the paste darkens slightly and the garlic is fragrant.
- Reduce the Chianti Pour in the Chianti, scrape up the browned bits, and simmer until the wine has reduced by about half.
- Build the braise Add the crushed San Marzano tomatoes, beef broth, thyme, and bay leaves, then return the ribs and their juices to the pot.
- Braise gently Cover and cook in a 325°F (165°C) oven for about 3 hours, turning the ribs once, until the meat pulls easily from the bone.
- Finish the sauce Move the ribs to a platter, remove the thyme stems and bay leaves, skim excess fat, and reduce the sauce on the stovetop if it is loose; fold in the basil.
- Serve Spoon the Chianti-tomato sauce over the ribs and serve with polenta, mashed potatoes, or crusty bread.
Nutrition Per Serving
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 520 kcal | 26% |
| Protein | 38 g | 76% |
| Total Fat | 24 g | 31% |
| Saturated Fat | 10 g | 50% |
| Carbohydrates | 12 g | 4% |
| Fiber | 2 g | 7% |
| Sugars | 6 g | 7% |
| Sodium | 680 mg | 30% |
Nutrition is an estimate based on the listed ingredients and four servings.
Storage & Reheating
Cool the ribs promptly in their sauce, refrigerate them in a shallow covered container, and use them within three to four days. Lift off the firm fat before reheating, and keep the ribs and sauce together so the meat stays moist.
Warm gently over low heat with a splash of beef broth if the sauce has tightened. The cooled ribs and sauce can also be frozen in a well-sealed container for up to three months; finish with fresh basil after reheating.
Practical Cooking Notes
Leave space between the ribs so they sear instead of steaming and leave a dark fond for the wine to lift.
Let the Chianti cook down by about half before adding the tomatoes so the finished sauce tastes rounded rather than sharp.
A quiet covered braise gives the connective tissue time to soften without boiling the sauce aggressively.
Troubleshooting
The ribs are still tough.
Likely cause: the braise needs more time for the connective tissue to soften.
Fix: keep the Dutch oven covered at 325°F (165°C) and check every 20 minutes until a fork slides in easily.
The sauce is too thin.
Likely cause: the covered pot retained more liquid than expected.
Fix: move the tender ribs to a platter and simmer the sauce uncovered until it coats a spoon, stirring so it does not catch.
The sauce tastes sharp.
Likely cause: the wine did not reduce enough before the tomatoes were added.
Fix: simmer the finished sauce gently for a few extra minutes and balance it with a little broth or a small pinch of sugar if needed.
Frequently Asked Questions
Can I make these short ribs ahead of time?
Yes. Cool the ribs in their sauce, refrigerate them in a shallow covered container for three to four days, and lift off the firm fat before reheating. Warm them gently over low heat with a splash of broth if the sauce has thickened.
What can I use instead of Chianti?
Use another dry medium-bodied red wine such as Sangiovese, Merlot, or Cabernet Sauvignon. For a wine-free version, replace the wine with beef broth and add 1 tablespoon of balsamic vinegar for a little acidity.
How do I know when the short ribs are done?
They are ready when a fork slides in easily and the meat pulls away from the bone with little resistance. If they are still firm after three hours, keep the Dutch oven covered and continue checking every 20 minutes at the same gentle temperature.
Can I make this recipe in a slow cooker?
Yes. Brown the ribs and soften the vegetables first, then transfer them with the tomato paste, reduced wine, tomatoes, broth, and herbs to a slow cooker. Cook on low for 7 to 8 hours, then skim the sauce, remove the herbs, and finish with fresh basil.
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Equipment
- Large Dutch oven
- Chef's knife
- Cutting board
- Wooden spoon
- Tongs
- Measuring cups and spoons
- Large plate for browned ribs
- Oven mitts
- Ladle or wide spoon for skimming
- Large serving platter