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Chianti-Braised Short Ribs


By Katie's Cucina (Visit website)




 I found this recipe in an EveryDay with Rachael Ray magazine earlier this past year. I am not a huge fan of ribs, but figured I would try it. I flagged the recipe (like all do with all recipes that I find in my magazines in cookbooks that I one day want to try) in hopes to one day make it! I didn't really adapt it to make it my own; only because I was nervous to mess with the recipe on the first try, and after making it... I'm not sure if I would have added or subtracted anything other than cutting the prep time in half and not browning the short ribs! This is another easy and quick meal to make, and would be a delicious addition to any dinner party/pot luck! If your not a fan of meat on a bone, you could easily use this same sauce to cook a very lean pot roast.... I think it would make for a jazzed up version of this homey favorite!!!

Prep: 30 minutes (15 minutes if you choose to not brown the short ribs)
Cook Time: 6 hours
Serves: 4-6
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 Directions
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. (I did follow this step, but to be honest, I couldn't tell the difference that these were browned in a pan prior to cooking for 6 hours--you can omit this step, if you want too). 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 plate 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.Serving Suggestions: Mashed Potatoes, Veggie, Polenta (fried or regular), Salad, Biscuits


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