Chianti Braised Boneless Beef Short Ribs
From:	Terry, Kansas, Usa
Comments:	*Your butcher can cut the ribs into individual ribs and remove the bones. Excellent served along with potatoes, noodles or risotto, and vegetables.
Servings:	6
Ingredients	Preparation
3 to 4 pounds [1.4 to 1.8 kg] boneless beef short ribs* 1/2 teaspoon [2.5 mL] salt 1/2 teaspoon [2.5 mL] pepper 2 teaspoons [10 mL] extra virgin olive oil 2 medium yellow onions, chopped 4 large cloves garlic, minced 2 cups [500 mL] Chianti wine 2 teaspoons [10 mL] freshly chopped rosemary 3 cups [750 mL] beef broth 1 [32-ounce / 1-L] can crushed tomatoes	Pat short ribs dry; season with salt and pepper. Coat a large nonstick casserole with extra virgin olive oil. Brown short rib pieces over medium-high heat, for approximately 2 to 3 minutes on each side. Transfer short ribs to a bowl. Cook chopped yellow onions into the same casserole over medium heat for approximately 3 minutes, until translucent. Add minced garlic and cook for 1 more minute. Pour in Chianti and then, one at a time, add freshly chopped rosemary, beef broth and crushed tomatoes allowing the liquid to evaporate partially before each addition [this should take about 2 minutes]. Return short ribs to the casserole along with any juices that might have accumulated in the bowl. Cover casserole and leave ribs to simmer for 3 hours over low heat to complete the braising process. Remove short ribs from casserole and boil the liquid until it's reduced by half, for approximately 10 minutes. Return short ribs to the casserole and heat thoroughly before serving.