A delicious and hearty dish featuring tender beef ribs braised in Chianti wine, perfect for a comforting meal.
Season the beef ribs generously with salt and pepper on all sides.
Letting the ribs sit with the seasoning for a few minutes enhances the flavor.
Heat the olive oil in a large skillet over medium-high heat.
Ensure the skillet is hot before adding the ribs to achieve a good sear.
Sear the ribs in the skillet until browned on all sides, then transfer them to the slow cooker.
Work in batches if necessary to avoid overcrowding the skillet.
In the same skillet, add the onion, garlic, carrot, and celery, and cook until softened.
Scrape the bottom of the skillet to incorporate any browned bits into the vegetables.
Stir in the tomato paste and cook for another minute.
Cooking the tomato paste briefly enhances its sweetness and depth.
Pour in the Chianti wine, bring to a boil, and let it reduce slightly.
Reducing the wine concentrates its flavor.
Transfer the vegetable and wine mixture to the slow cooker, adding rosemary and bay leaf.
Ensure the ribs are mostly submerged in the liquid for even cooking.
Cook on low heat for 6-8 hours until the ribs are tender.
Avoid lifting the lid during cooking to maintain a consistent temperature.
Remove the ribs from the slow cooker and keep warm.
Cover the ribs with foil to retain heat.
Strain the cooking liquid into a saucepan, skim off excess fat, and reduce over medium heat until slightly thickened.
Use a spoon to remove fat from the surface for a cleaner sauce.
Serve the ribs with the sauce drizzled over them.
Garnish with fresh herbs for a touch of color and flavor.
