Chianti Braised Short Ribs Crock Pot Recipe #354339
Found in Everyday with Rachael Ray March/2009.
It is recommended to eat with fried polenta.
Posted for safe keeping!!
update: I made this recipe last week end...served it with polenta...DH went wild for it! Delicious and Rich!
6¾ hours | 40 min prep
SERVES 4
- 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
- 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.
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5 stars