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
Preparation
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.
