Slow-Braised Italian Short Ribs with Chianti Reduction
Tender bone-in short ribs slowly braised in a rich Chianti wine sauce with aromatic vegetables until fall-off-the-bone tender. This italian-inspired beef ready in about 210 minutes pairs bone-in beef short ribs, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 lbs bone-in beef short ribs
- 2 tsp kosher salt
- 1 tsp black pepper
- 3 tbsp olive oil
- 1 large, diced carrot
- 2, diced celery stalks
- 1 large, diced yellow onion
- 4, minced garlic cloves
- 2 cups dry Chianti wine
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/4 cup all-purpose flour
Instructions
- Step 1: Preheat oven to 325°F. Pat 3 lbs bone-in beef short ribs dry and season all over with 2 tsp kosher salt and 1 tsp black pepper.
- Step 2: Lightly dredge the short ribs in 1/4 cup all-purpose flour, shaking off excess.
- Step 3: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the short ribs in batches for about 4 minutes per side until deeply caramelized. Remove ribs and set aside.
- Step 4: Add 1 large diced carrot, 2 diced celery stalks, and 1 large diced yellow onion to the pot. Sauté for 6 minutes until softened.
- Step 5: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
- Step 6: Pour in 2 cups dry Chianti wine, scraping up browned bits from the bottom. Simmer for 5 minutes to reduce slightly.
- Step 7: Add back the short ribs, 2 cups beef broth, 1 sprig rosemary, 2 sprigs thyme, and 1 bay leaf. Bring to a simmer, cover tightly, and transfer to the oven.
- Step 8: Braise for 3 hours until the meat is falling off the bone tender. Remove herbs and bay leaf before serving.
Frequently asked questions
How long does Slow-Braised Italian Short Ribs with Chianti Reduction take to make?
Total time is about 210 minutes (20 min prep + 190 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Braised Italian Short Ribs with Chianti Reduction?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in beef short ribs from drying out.
Can I substitute ingredients in Slow-Braised Italian Short Ribs with Chianti Reduction?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Braised Italian Short Ribs with Chianti Reduction for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Braised Italian Short Ribs with Chianti Reduction?
Italian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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