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Braising, one of Olive Garden Executive Chef Paolo Lafata’s favorite techniques, is a slow cooking process that produces extremely tender and flavorful meat without much effort. A great choice for the cooler months, the dish is anchored by tender beef short ribs that are slow cooked in a Chianti wine sauce and accompanied by a savory Portobello mushroom risotto, with a hint of Marsala wine. View and print the complete recipe at: olivegarden.com/recipes/demonstrations

Technorati Tags: beef, Braised, Chef, Chianti, cooking, dining, family, Food, garden, italian, Lafata, Meal, olive, Paolo, recipes, Ribs, Tuscan, Tuscany