Chianti Braised Short Ribs Crock Pot

1. 1

   Season the short ribs with salt and pepper.

2. 2

   In a large skillet, heat the oil over med high heat.

3. 3

   Working in batches, add the ribs and cook, turning often, until browned, 7 to 10 minutes.

4. 4

   Transfer to a large slow cooker.

5. 5

   Pour off all but 1 tbls fat from the skillet.

6. 6

   Add the onion and garlic and cook, scraping up any browned bits, until slightly softened, about 4 minutes.

7. 7

   Stir in the wine and tomatoes and bring to a boil.

8. 8

   Transfer the mixture to the slow cooker and cook on low heat until tender, about 6 hours.

9. 9

   Transfer the ribs to a platter and cover to keep warm.

10. 10

    Strain the cooking liquid into a large measuring cup and skim off as much fat as possible from the surface.

11. 11

    Transfer to a saucepan, bring to a boil and cook until reduced to about 1 cup.

12. 12

    Whisk in the tomato paste and season with salt and pepper.

13. 13

    Spoon the sauce over the ribs.

* Per serving · 4 servings · Values may vary.

No additional tips available.