CHIANTI BRAISED SHORT RIBS

By SAEGERMA

Ingredients

• 8 BEEF SHORT RIBS
• SALT & PEPPER
• 1 TBL VEGETABLE OIL
• 1 ONION CHOPPED
• 2 CLOVES GARLIC FINELY CHOPPED
• 2 CUPS CHIANTI
• 2 TOMATOES SEEDED & CHOPPED
• 1 TEAS TOMATO PASTE

Details

Servings 6

Preparation

Step 1

SEASON RIBS WITH SALT & PEPPER HEAT OIL IN LOARGE SKILLET OVER MED HIGH HEAT WORKING IN BATCHES ADD THE RIBS & COOK TURNING OFTEN UNTIL BROWNED TRANSFER TO A LARGE SLOW COOKER POUR OFF ALL BUT 1 TBL DRIPPINGS FROM SKILLET ADD ONION GARLIC AND COOK SCRAPING UP ANY BROWN BITS UNTIL SLIGHTLY SOFTENED ABOUT 4 MIN STIR IN WINE & TOMATOES AND BRING TO BOIL TRANSFER MIXTURE TO SLOW COOKER AND COOK ON LOW HEAT UNTIL TENDER ABOUT 6 HRS TRANSFER THE RIBS TO A PLATTER AND STRAIN COOKING LIQUID INTO A LARGE MEASURING CUP SKIM AS MUCH FAT OFF TOP AS POSSIBLE 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 SAUCE OVER RIBE CUT 2 16OZ TUBES OF POLENTA INTO SLICES SEASON WITH SALT & PEPPER AND FRY IN BUTTER UNTIL BROWNED ON BOTH SIDES