Why did I do this, you ask? Well, I wanted to support local ranchers and know exactly how my meat was raised and treated. There’s something incredibly satisfying about knowing where your food comes from, and I’m pleased with my decision.
When it came time to select the cuts, I decided to leave that to the experts at the processing plant. Honestly, I wouldn’t have known where to start! As a result, I ended up with cuts I’d never normally buy—like bone-in short ribs. At first, I wasn’t sure what to do with them. My go-to recipe involves tossing boneless short ribs into the slow cooker with a packet of onion soup mix, a splash of red wine, and letting it work its magic. But with these beautiful bone-in ribs, I wanted to try something new.
Enter Chianti-Braised Short Ribs. Oh my! These were pure heaven; tender, melt-in-your-mouth perfection with layers of rich, savory flavor. It was a culinary adventure that took those humble short ribs to a whole new level.
If you’ve never considered buying your meat locally—or branching out from your usual recipes—I highly recommend both. Sometimes, the unexpected turns out to be the most delicious!
½ c. flour
1 T. dark brown sugar
½ t. onion powder
½ t. ground cumin
¼ t. paprika
Pinch cayenne
2 T. butter
2 lbs. bone-in beef short ribs
1 large yellow onion, sliced
1 8-oz. bag baby carrots
½ c. Chianti
2 T. Worcestershire sauce
2 c. water
2 t. beef soup base
Large sprig, fresh rosemary
1½ T. cornstarch
Kosher salt and freshly ground black pepper, to taste
Place the first seven ingredients into a Ziploc bag. Add short ribs and shake to coat.
Melt 2 tablespoons of butter in a 10” to 12” skillet over medium heat. Add short ribs and brown on all sides. While they are browning, scatter the carrots and sliced onion on the bottom of the slow cooker. When short ribs have been thoroughly browned, place them on top of the carrots and onions in the slow cooker.
In the same pan in which you have just browned the short ribs, add Chianti, Worcestershire, water, and beef soup base. Cook, stirring, until everything is well blended, and heated through. Pour over the short ribs and vegetables in the slow cooker. Top with rosemary.
Cook on low for 6 to 8 hours. When cooking time is up, remove meat and
vegetables to a large bowl and stir in 1 ½ T. cornstarch mixed with about a
tablespoon of water to create a slurry. Add that to the slow cooker, stir to
combine, and let it cook for a couple of minutes until thickened.
Serve the meat and vegetables over wild rice or a mound of mashed potatoes. Top
everything with gravy. Delicious!
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