Season the short ribs with salt & pepper. In a large skillet, heat the oil over medium-high heat. Working in batches, add the ribs and cook, turning often, until browned 7-10 min. Transfer to a large slow cooker.
Pour off all but about 1 tbsp fat from the skillet. Add the onion and garlic and cook, scraping up any browned bits, until slightly softened, about 4 min. 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 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 & pepper. Spoon the sauce over the ribs.
Originally Submitted
7/20/2010
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