Recipe information
Yield
4 Servings
Ingredients
4
1/2 pounds 3-inch-long beef short ribs
Coarse kosher salt
2
cups dry red wine
1
14.5-ounce can diced tomatoes in juice
1
6-ounce package sliced button mushrooms
1
/2 cup finely chopped onion
6
garlic cloves, peeled
6
fresh Italian parsley sprigs
2
bay leaves
Crusty bread
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Preparation
Step 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
Step 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.