Wine-Braised Short Ribs Recipe
Photo: Mark Boughton
Some recipes for ribs will require your attention over a grill all day. This one is equally delicious and only requires five minutes of your time. So as you take care of duties around the house, you've got dinner under control. It only needs thick slices of Texas toast to sop up the extra juices.
Serves 4
4 1/2 pounds beef short ribs
1/2 tsp. salt
1/4 tsp. black pepper
2 cups dry red wine
1 (14.5-ounce) can diced tomatoes, undrained
1 (8-ounce) package sliced button mushrooms
5 garlic cloves, peeled
6 fresh Italian parsley sprigs
1 bay leaf
Place the ribs in a lightly greased large slow cooker and sprinkle evenly with the salt and pepper. Add the wine, tomatoes and their juices, mushrooms, garlic, parsley and bay leaf. Cover and cook on low for 8 to 9 hours. Remove and discard the parsley sprigs and bay leaf before serving warm with the cooking juices for dipping.
From The Southern Slow Cooker Bible: 365 Easy and Delicious Down-Home Recipes (Thomas Nelson) by Tammy Algood.
Serves 4
Ingredients
Directions
Place the ribs in a lightly greased large slow cooker and sprinkle evenly with the salt and pepper. Add the wine, tomatoes and their juices, mushrooms, garlic, parsley and bay leaf. Cover and cook on low for 8 to 9 hours. Remove and discard the parsley sprigs and bay leaf before serving warm with the cooking juices for dipping.
From The Southern Slow Cooker Bible: 365 Easy and Delicious Down-Home Recipes (Thomas Nelson) by Tammy Algood.
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