Yield: 4 servings
Prep Time: 15 min
Cook Time: 8 hrs
4 1/2 pounds 3-inch-long beef short ribs
Coarse kosher salt
2 cups dry red wine
One 14.5-ounce can diced tomatoes in juice
One 6-ounce package sliced button mushrooms
1/2 cup finely chopped onion
6 garlic cloves, peeled
6 fresh Italian parsley sprigs
2 bay leaves
1. Sprinkle ribs with coarse salt and pepper. Place in even layer in slow cooker. Add next 7 ingredients, cover, and cook on low heat until meat is tender, about 8 hours.
2. Using slotted spoon, transfer ribs to serving bowl. Discard parsley and bay leaves. Spoon fat off top of sauce and pour sauce over ribs. Serve with bread.
*Serve with crusty bread to mop up all of the wonderful juices.
*If you cannot locate short ribs at your market, ask your butcher. Often times, they have some in the back that they can cut for you- and they can trim off a lot of the fat too!
Source: RecipeGirl.com (via Bon Appetit)