Chianti Braised Short Ribs Crock Pot - cooking recipe

Ingredients

8 beef short ribs, on the bone
salt and pepper
1 tablespoon vegetable oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2 cups chianti wine
2 tomatoes, seeded and chopped
1 teaspoon tomato paste

Preparation

Season the short ribs with salt and pepper.
In a large skillet, heat the oil over med 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 1 tbls 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 off 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.