Chianti Braised Short Ribs Crock Pot |
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Prep Time: 40 Minutes Cook Time: 360 Minutes |
Ready In: 400 Minutes Servings: 4 |
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Found in Everyday with Rachael Ray March/2009. It is recommended to eat with fried polenta. update: I made this recipe last week end. served it with polenta. DH went wild for it. Delicious and Rich. Ingredients:
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 |
Directions:
1. Season the short ribs with salt and pepper.
2. In a large skillet, heat the oil over med high heat.
3. Working in batches, add the ribs and cook, turning often, until browned, 7 to 10 minutes.
4. Transfer to a large slow cooker.
5. Pour off all but 1 tbls fat from the skillet.
6. Add the onion and garlic and cook, scraping up any browned bits, until slightly softened, about 4 minutes.
7. Stir in the wine and tomatoes and bring to a boil.
8. Transfer the mixture to the slow cooker and cook on low heat until tender, about 6 hours.
9. Transfer the ribs to a platter and cover to keep warm.
10. Strain the cooking liquid into a large measuring cup and skim off as much fat as possible from the surface.
11. Transfer to a saucepan, bring to a boil and cook until reduced to about 1 cup.
12. Whisk in the tomato paste and season with salt and pepper.
13. Spoon the sauce over the ribs.
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