Chianti-Braised Short Ribs

By ccavaletti

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, finely chopped
• 2 cups chianti wine
• 2 tomatoes, seeded and chopped
• 1 teaspoon tomato paste
• 2 16 oz tubes prepared polenta

Details

Servings 6

Preparation

Step 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.
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.

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.

Tip
Serve with fried polenta.

Fried Polenta:
Cut two 16-oz tubes of prepared polenta into 3/4" thick slices; season both sides with salt and pepper. In a nonstick skillet, melt 2 Tbsp butter over medium-high heat. Cook the polenta, turning, until browned, about 5 minutes on each side.