About Olive Garden

Olive Garden is the leading restaurant in the Italian dining segment with more than 800 restaurants, more than 96,000 employees and more than $3.6 billion in annual sales. Olive Garden is a division of Darden Restaurants, Inc., (NYSE: DRI), which owns and operates more than 2,100 restaurants that generate over $8.5 billion in annual sales. Headquartered in Orlando, Fla., and employing more than 200,000 people, Darden is recognized for a culture that rewards caring for and responding to people. In 2014, Darden was named to the FORTUNE “100 Best Companies to Work For” list for the fourth year in a row. Olive Garden is committed to making a difference in the lives of others in the local community. As part of this commitment, Olive Garden restaurants have donated nearly 30 million pounds of food to local community food banks across the country.




Chianti Braised Short Ribs

This site will give you a video cooking demonstration for making Chianti Braised Short Ribs from one of Olive Garden's Executive Chefs. This dish was inspired by the Culinary Institute of Tuscany.  This dish contains tender boneless beef short ribs slow cooked in a chianti wine sauce.  It is served with portobello mushroom risotto and steamed vegetables.  The dselling for $16.25 but you can make it at home for a lot less.

Watch the video above before starting to prepare this recipe.

Olive Garden Recipe for Chianti Braised Short Ribs


  • 3 lbs boneless beef short ribs (ask your grocery store butcher to prepare)
  • 2 cups Chianti wine
  • 3 cups beef broth
  • 1 (32 oz) can of crushed tomatoes
  • 1/2 cup extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 4 large cloves of garlic, minced
  • 2 tsp fresh rosemary, chopped
  • salt and pepper to taste


  1. Pat short ribs dry. Season with salt & pepper.
  2. Coat a large nonstick pan with olive oil.
  3. Sear the short ribs over medium high heat to brown for 2-3 minutes on each side.
  4. Transfer ribs to a bowl.
  5. Add onions and garlic to the pan. Cook until translucent. Do not brown.
  6. Add wine, rosemary, beef broth and tomatoes one at a time.
  7. Allow liquid to partially evaporate before each addition.
  8. Return short ribs to the pan.
  9. Cove and simmer for 3 hours on low heat.
  10. Remove ribs from the pan and boil liquid for about 10 minutes.
  11. It should reduce by half.
  12. Serve with potatoes or risotto and vegetables.

No comments: