Chianti Braised Short Ribs Crock Pot

• 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.

short ribs, salt, vegetable oil, onion, garlic, chianti wine, tomatoes, tomato paste

Taken from www.food.com/recipe/chianti-braised-short-ribs-crock-pot-354339 (may not work)