Making Chianti Braised Shortribs
In this episode we braise some beef short ribs in a a bottle of chianti, some tomatos, parsnips and onion. Plated with a potato-parsnip puree and enjoyed by everyone.
Thanks to Ryan and Katie for letting us invade their apartment and use their awesome kitchen. Also Chap, Maura and Jen for joining us for vittles. Thanks Joe at Playskull for letting me use his magical music on the cheap. Last, thanks to Paul Ritchey for hours of his time editing, rendering and most painful of all, watching me over and over again.
![[del.icio.us]](http://eatingcrowe.com/wp-content/plugins/bookmarkify/delicious.png)
![[Digg]](http://eatingcrowe.com/wp-content/plugins/bookmarkify/digg.png)
![[Facebook]](http://eatingcrowe.com/wp-content/plugins/bookmarkify/facebook.png)
![[Twitter]](http://eatingcrowe.com/wp-content/plugins/bookmarkify/twitter.png)
Related Posts
- Chianti Braised Shortribs Recipe
- Making Chianti Braised Shortribs
- Photos of Chianti Braised Shortribs
RSS
Facebook
Twitter
Viddler
Flickr
cb Said,
May 31, 2009 @ 2:11 pm
was that ruffino chiante? and how much, 750ml?
Tim Crowe Said,
May 31, 2009 @ 2:20 pm
cb, it was Ruffino, That’s a damn good eye you have. I had to check my receipts, I couldn’t even remember. And yeah, it’s a normal sized bottle. The aroma that the Chianti fills the room with is amazing.
cb Said,
May 31, 2009 @ 2:23 pm
Great episode.. I think I’m going to try this next weekend.
Matt McCloskey Said,
June 8, 2009 @ 11:29 am
Crowe,
Very nice indeed. I have made this before and used a zin but not a chianti. Good to see you putting the chops to great use.
MM
Tim Crowe Said,
June 9, 2009 @ 10:35 am
Thanks Matt, I just saw a recipe recently that they used a bottle on zinfandel. Glad you enjoyed the show.