Chianti Braised Short Ribs Crock Pot

“Found in Everyday with Rachael Ray March/2009. It is recommended to eat with fried polenta. Posted for safe keeping!! update: I made this recipe last week end...served it with polenta...DH went wild for it! Delicious and Rich!”
6hrs 40mins

Ingredients Nutrition

  • 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


  1. Season the short ribs with salt and pepper.
  2. In a large skillet, heat the oil over med high heat.
  3. Working in batches, add the ribs and cook, turning often, until browned, 7 to 10 minutes.
  4. Transfer to a large slow cooker.
  5. Pour off all but 1 tbls fat from the skillet.
  6. Add the onion and garlic and cook, scraping up any browned bits, until slightly softened, about 4 minutes.
  7. Stir in the wine and tomatoes and bring to a boil.
  8. Transfer the mixture to the slow cooker and cook on low heat until tender, about 6 hours.
  9. Transfer the ribs to a platter and cover to keep warm.
  10. Strain the cooking liquid into a large measuring cup and skim off as much fat as possible from the surface.
  11. Transfer to a saucepan, bring to a boil and cook until reduced to about 1 cup.
  12. Whisk in the tomato paste and season with salt and pepper.
  13. Spoon the sauce over the ribs.

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