Recipe of the Week: Chianti Braised Beef Short Ribs

I came across this recipe in last month's Everyday with Rachel Ray. Since we are still without an oven - I loved the idea of slow roasting these ribs in a crockpot.

Enjoy!
Stacy

Chianti-Braised Short Ribs

SERVES 6
Prep Time: 40 min
Slow-Cook Time: 6 hr

Ingredients:
8 beef short ribs on the bone (4 to 5 pounds)
Salt and Pepper
1 Tablespoon Vegetable Oil
1 onion finely chopped
2 cloves garlic, minced
2 cups Chianti wine
2 tomatoes, seeded and chopped
1 Tablespoon tomato paste

Directions:

1. Season the short ribs with salt and 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 to 10 minutes. Transfer to a large slow cooker.

2. Pour off all but about 1 tablespoon 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.

3. 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 and pepper. Spoon the sauce over the ribs.

Serve with creamy polenta and sauteed green beans

Charles Pierce
From Every Day with Rachael Ray
March 2009

Photo courtesy of Google Images