I absolutely love the braised short ribs and mushroom risotto from Olive Garden. The braised ribs are spoon-tender — I say spoon-tender because you could cut it apart with a spoon.
The ribs are slow cooked in a Chianti wine sauce, which I find to be a wonderful match for the ribs. One day I’m going to try to replicate this! The only thing I didn’t eat was the tomatoes, because I don’t particularly like cooked whole tomatoes.
The portobello risotto was a decent accompaniment. I think they put some of the Chianti sauce on it to tie it together, but personally I think it’s a little too much. When I eat salty things, I like a little less intense sides to balance it out. But it was still pretty good, nonetheless.
Definitely try this out next time you find yourself at Olive Garden!
Tags: restaurant, review, virginia beach
