Chianti Braised Short Ribs Crock Pot

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 6hrs 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 8
    beef short ribs, on the bone
  • salt and pepper
  • 1
    tablespoon vegetable oil
  • 1
    onion, finely chopped
  • 2
    garlic cloves, finely chopped
  • 2
    cups chianti wine
  • 2
    tomatoes, seeded and chopped
  • 1
    teaspoon tomato paste
Advertisement

DIRECTIONS

  • Season the short ribs with salt and pepper.
  • In a large skillet, heat the oil over med high heat.
  • Working in batches, add the ribs and cook, turning often, until browned, 7 to 10 minutes.
  • Transfer to a large slow cooker.
  • Pour off all but 1 tbls fat from the skillet.
  • Add the onion and garlic and cook, scraping up any browned bits, until slightly softened, about 4 minutes.
  • Stir in the wine and tomatoes and bring to a boil.
  • Transfer the mixture to the slow cooker and cook on low heat until tender, about 6 hours.
  • Transfer the ribs to a platter and cover to keep warm.
  • Strain the cooking liquid into a large measuring cup and skim off as much fat as possible from the surface.
  • Transfer to a saucepan, bring to a boil and cook until reduced to about 1 cup.
  • Whisk in the tomato paste and season with salt and pepper.
  • Spoon the sauce over the ribs.
Advertisement