Salt to taste
Pepper to taste
¼ cup extra virgin olive oil
1 medium yellow onions, chopped
4 large garlic cloves, minced
2 cups Chianti wine
1 32-oz can crushed tomatoes
3 cups beef broth
2 tsp fresh rosemary or cilantro, chopped
2.Coat a large, nonstick pan with olive oil. Sear the short rib pieces over medium-high heat for about 2-3 minutes on each side or until brown.
4. Transfer short ribs to a plate and let sit while you prepare the sauce.
6. Add Chianti,and allow the liquid to partially evaporate before each addition (about 2 minutes).
7. Add the beef broth and let simmer for another 2 minutes....
8.Now add the tomatoes to the pan and let simmer 2 more minutes.9. Add your rosemary (I used cilantro because I didn't have any rosemary).
10. Remember these babies??? Now transfer them AND the juices that have accumulated back into the pan. The juice is like gold... DO NOT throw it out.
11.Lastly, cover and let simmer for 3 hours on low heat to complete the braising process.
.... almost 3 hours later.... mhmmmm......
... and I wish I had a photo with these next to some mashed potatoes or rice... or pasta... but they were soo yummy, we couldn't spend any more time on the photoshoot....