Chianti-Braised Short Ribs

March 2009
Chianti-Braised Short Ribs

by 98 people

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Intense and sophisticated flavors are born of long, slow cooking. Turn those braising juices into a refined sauce and you've got a dish that looks like you've slaved over it for hours.

Makes: 6 servings

Prep: 40 mins

Slow Cook: 6 hrs

  • 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, finely chopped
  • 2 cups chianti wine
  • 2 tomatoes, seeded and chopped
  • 1 teaspoon tomato paste
  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 fried polenta.