Recipes // Main Dish Beef and Pork // Slow-cooked Beef Short Ribs, Chianti Sauce, Parsley-Mashed Potatoes

Slow-cooked Beef Short Ribs, Chianti Sauce, Parsley-Mashed Potatoes


By Chef Kristin Sollenne


  • 5 pounds (3-inch thick cut) beef short ribs
  • 1 bunch each fresh rosemary, chopped
  • 2 tablespoons each kosher salt and freshly ground black pepper
  • 2 (750-ml) bottles Chianti Classico
  • Olive oil, for searing ribs
  • 1 yellow onion, medium dice
  • 2 carrots, peeled and medium dice
  • 2 ribs celery, medium dice
  • 3 cloves garlic
  • 4 quarts veal stock
  • 1 Tablespoon Honey
  • 1 Tablespoon Ketchup
  • 1 bay leaves


  1. Season the ribs with rosemary, salt and pepper. Heat a layer of olive oil in a large cast iron pan over medium-high heat. Sear ribs on all sides until well browned. Place browned ribs into a braising or deep roasting pan. Brown onion, carrots, celery, and garlic in the same cast iron pan, adding more oil as needed. Scatter browned vegetables over the ribs. Pour wine, stock, honey and ketchup over the ribs and add bay leaves.
  2. Preheat oven to 375 degrees F. Cover the pan with foil and place in the oven for 4 hours. Transfer from the oven and allow the ribs to rest for 1 hour before removing the bones. Skim any fat from the sauce. Remove vegetables from the pan and set aside. While ribs are resting, strain sauce into a saucepot and reduce for 45 min – 1hour, until consistency thickens. Pour hot sauce over ribs and vegetables and serve. (Instead of roasting in the oven, you can also use a slow cooker)
  3. *To add a nice infused flavor to your mashed potatoes, puree fresh flat leaf parsley, about ¾ cup with 3 Tablespoons olive oil. Add 1-tablespoon puree into mashed potatoes, or until color and taste is to your liking.
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