Short Ribs Braised In Red Wine
  • 4½ pounds 3-inch-long beef short ribs (I skimped and used 3 pounds only)
  • Coarse kosher salt
  • 2 cups dry red wine
  • 1 28 ounce can crushed tomatoes
  • 1 6-ounce package sliced button mushrooms
  • ½ cup finely chopped onion
  • 6 garlic cloves, peeled
  • 6 fresh Italian parsley sprigs
  1. Sprinkle ribs with coarse salt and pepper.
  2. Place in even layer in slow cooker.
  3. Add next 6 ingredients, cover, and cook on low heat until meat is tender, about 8 hours.
  4. Serve with lots of the sauce over the ribs and fresh parsley!
  5. I had a lot of left over sauce, so I strained it and saved to use as a beef broth for cooking.
Recipe by Hugs and Cookies XOXO at