Chianti Braised Short Ribs Crock Pot
Savor the rich, melt-in-your-mouth flavor of Chianti Braised Short Ribs, a slow-cooked masterpiece perfect for cozy dinners or special occasions. This Crock Pot recipe combines tender beef short ribs, slowly simmered in a luxurious sauce of Chianti wine, savory beef broth, and fragrant herbs like thyme and bay leaves. Enhanced by a medley of caramelized onions, carrots, and celery, this dish achieves a perfect balance of deep, earthy flavors and rustic elegance. With minimal hands-on prep time, the magic happens in the slow cooker, filling your kitchen with irresistible aromas as the meat becomes fall-off-the-bone tender. Serve these wine-braised short ribs over creamy mashed potatoes, soft polenta, or with crusty bread to soak up every last drop of the flavorful Chianti sauce. This recipe is the ultimate in low-maintenance comfort food with gourmet appeal.
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Recipe Information
Ingredients
- 4 pounds beef short ribs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 large carrots, diced
- 2 medium celery stalks, diced
- 4 garlic cloves, minced
- 1.5 cups Chianti wine
- 1 cup beef broth
- 2 tablespoons tomato paste
- 4 fresh thyme sprigs
- 2 bay leaves
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
Instructions
Season the beef short ribs generously with salt and black pepper on all sides.
In a large skillet, heat olive oil over medium-high heat. Sear the short ribs on each side until deeply browned, about 2–3 minutes per side. Work in batches if necessary to avoid overcrowding the pan. Transfer the seared ribs to the slow cooker.
In the same skillet, add the diced onion, carrots, and celery. Cook over medium heat, stirring occasionally, until softened, about 5–7 minutes. Add the minced garlic and cook for an additional 1–2 minutes, until fragrant.
Pour the Chianti wine into the skillet, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2–3 minutes to slightly reduce its volume.
Stir in the beef broth and tomato paste, combining thoroughly. Transfer this mixture into the slow cooker over the short ribs.
Add the thyme sprigs and bay leaves into the slow cooker. Cover and cook on low heat for 8 hours, or until the ribs are tender and the meat is falling off the bone.
Once cooked, carefully remove the ribs from the slow cooker and set them aside on a platter. Strain the remaining liquid if desired to remove solids, and return the liquid to the cooker.
If you'd like to thicken the sauce, mix the flour and water to form a slurry. Stir the slurry into the liquid in the slow cooker and let it cook on high for 10–15 minutes, or until the sauce is thickened to your liking.
Serve the short ribs topped with the Chianti sauce alongside mashed potatoes, polenta, or crusty bread for a complete meal.
Nutrition Facts
Calories |
5422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.6 g | 366% | |
| Saturated Fat | 104.7 g | 524% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 1216 mg | 405% | |
| Sodium | 17654 mg | 768% | |
| Total Carbohydrate | 289.5 g | 105% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 202.7 g | ||
| Protein | 341.8 g | 684% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 656 mg | 50% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 7399 mg | 157% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
