Braised Short Ribs

By nancytripp

by Maria Helm Sinskey

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

Details

Servings 4
Adapted from epicurious.com

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.

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.