Monthly Archives: November 2015

Chianti Braised Short Ribs

We made it six whole days without eating a scrap of bacon. That is until we had some peeps over for dinner. They’re meat lovers, and the day was refreshingly cool, so naturally I thought of braised short ribs. A little pancetta, a little beef, and some Chianti, and you’ve got yourself a match made in heaven.

Preheat oven to 300-degrees


1 med. onion, diced

2 large carrots, peeled and cut into rough chunks

1 celery stalk, cut into rough chunks

4 garlic cloves, minced

5 oz. pancetta, small dice

5-6 boneless short ribs

2 cups of Chianti (not top shelf, but somewhere in between)

1 tube of tomato paste

½ tsp. salt

2 sprigs savory

3 sprigs thyme

1 tbsp. of vegetable oil


Generously sprinkle ribs with salt and pepper.

Pour the oil into a 3qt. braising pan and heat to medium-high.

Once the oil is shimmery, sear the ribs until brown on all sides. Remove the ribs and set aside.

Add the pancetta to pan and sear until almost brown.

Add the onions to the pan and sauté the onions until translucent.

Add garlic and heat until fragrant.

Add the tomato paste and mix well.


Add the ribs back to the pan with the salt, garlic, carrots, celery, wine, savory, and thyme. Give it a gentle stir and cover tightly. Cook for 4-5 hours, carefully stirring periodically, until the ribs are super tender.

You’ll get the best results if you don’t disturb the dish and let it sit, once it’s cooled off, overnight in the fridge. The flavors develop and become more intense. In the morning you can easily degrease the dish by scraping off he grease with a spoon.

Carefully remove the ribs from the sauce and set aside.


Take the rest of the ingredients out of the pan and squish it all through a fine strainer (I have a China cap), over a bowl to catch all the liquid goodness, with a ladle. Warm the sauce and check seasoning. Add salt and pepper to taste.


Place the ribs back in the sauce. Heat and serve. I served my ribs over cheesy polenta, a large dollop of fresh basil pesto, and roasted baby carrots. The pesto adds brightness to the rich flavors of the meat and cheesy polenta. Enjoy!

Eat well!


“Wine is bottled poetry.” – Robert Louis Stevenson