Chianti Braised Short Rib Recipe

Cooking Instructions

1. 1

   Sear the Short Ribs

   In a large Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and black pepper, then sear them on all sides until browned. Remove from the pot and set aside.

2. 2

   Cook the Onions and Garlic

   In the same pot, add cipollini onions and cook until they start to caramelize. Add minced garlic and cook for an additional minute.

3. 3

   Deglaze and Add Liquid

   Pour in the Chianti wine to deglaze the pot, scraping up any browned bits. Add the beef broth, fresh rosemary, and fresh thyme.

4. 4

   Braise the Short Ribs

   Return the short ribs to the pot, ensuring they are submerged in the liquid. Cover and reduce the heat to low. Let it braise for about 12 hours, or until the meat is tender and easily pulls apart.

5. 5

   Prepare the Kale

   In the last hour of cooking, add the local kale to the pot and let it wilt in the braising liquid.

6. 6

   Cook the Pappardelle

   About 15 minutes before serving, cook the house pappardelle according to package instructions. Drain and set aside.

7. 7

   Serve

   Serve the braised short ribs over a bed of pappardelle, topped with cipollini onions and kale. Drizzle some of the braising liquid over the top for extra flavor.