Chianti-Braised Short Ribs

By BCVH

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.

Ingredients

• 8 beef short ribs on the bone (4 to 5 lbs.)
• 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

Details

Servings 6

Preparation

Step 1

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 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.