Tuscan Braised Short Rib Chili


  1. Preheat oven to 425 degrees
  2. Set Dutch oven or slow cooker over medium heat and add oil. Liberally salt the short ribs and working in batches, put the pieces of short rib in the oil and brown on all sides, remove and let rest. Add the diced carrots, onion and celery and stir. Add the white wine if using and scrap any brown bits from the bottom. Put the browned meat back in the pot and add tomato paste and kale. Mix until the kale begins to wilt. Add the fresh rosemary and thyme, 1 tsp of salt and 1 tsp of pepper and top with chicken stock. This should just about cover the meat.
  3. Place the Dutch oven cover on top and place in the oven for 3 hours removing halfway through to add the orzo to cook. Add water if necessary to cover the contents of the pot.
  4. To serve, spoon the chili into a bowl and top with lemon zest and a drizzle of olive oil. Serve with a piece of toasted bread.


  • 4 lbs Braveheart® Angus Beef Short Rib, bone-in
  • 2 bunches kale, Tuscan, roughly chopped
  • 2 cans Roma® Cannellini Beans, drained and rinsed
  • 1/2 cup orzo
  • 1 tsp Roma® Tomato Paste
  • 1 bunch Peak Fresh Produce® Rosemary, Fresh
  • 2 Peak Fresh Produce® Carrot(s), diced
  • 1 Peak Fresh Produce® Onion(s), diced
  • 1 stem Peak Fresh Produce® Celery, diced
  • 2 sprigs Peak Fresh Produce® Thyme, Fresh
  • 2 qts West Creek chicken stock
  • 1/2 cup white wine, optional
  • salt and pepper
  • 1/2 cup oil, grapeseed
  • 1/4 cup lemon zest
  • 2 tbsp Roma® Oil, Olive
  • 1 loaf bread, sliced and toasted