making this today. I’ve made quite a few changes. I used 1lb of carrots, since I didn’t want to waste any. 2lbs of whole white mushrooms. 1 yellow onion. A little over 2lbs of short ribs. Italian seasoning, ground sage and some rosemary. Half a bottle of my favorite cheap Italian red wine – Masciarelli Montepulciano d’Abruzzo. omitted the parsnips and sun dried tomatoes
Slow-Cooker Red Wine Short Ribs
real simple’s notes – This recipe was tested in a 6-quart slow cooker. Because different models cook at different rates, the cooking time below is presented as a range. Check for doneness at the low end of the range (but not before, as the escaped heat will significantly slow the cooking). If the food is not done, cover and cook to the end of the suggested time range. If using a slow-cooker smaller than 6 quarts, the cooking time may take an additional hour or more, and results may vary.
2 medium onions, cut into wedges (1 yellow onion)
4 cloves garlic, peeled and crushed
6 small carrots, peeled and cut in half crosswise (1lb)
2 small parsnips, peeled and cut in quarters crosswise (omitted)
1 ounce dried porcini mushrooms, rinsed (2lbs whole white mushrooms)
1 8.5-ounce jar sun-dried tomatoes, drained and cut in half lengthwise (omitted)
1 small bunch sage (ground sage, rosemary and italian seasoning instead)
5 pounds short ribs (a little of 2lbs)
Kosher salt and pepper
1 bottle red wine (1/2 a bottle)
1 loaf crusty bread (omitted, making risotto instead)
In the bowl of a slow cooker, combine the onions, garlic, carrots, parsnips, mushrooms, tomatoes, and sage. Season the short ribs with 1 1/2 teaspoons salt and 3/4 teaspoon pepper and nestle them among the vegetables. Add the wine. Set the slow cooker to high and cook until the meat is tender and falls from the bones, 8-9 hours. Using a large spoon, skim off the excess fat and discard. Divide the ribs and vegetables among individual bowls and spoon the sauce over the top. Serve with the crusty bread.
If You Don’t Have a Slow Cooker:
Heat oven to 300° F. Follow the recipe above using a Dutch oven or large casserole. Bake, covered, until the meat is tender and falls from the bones, 4 hours.
Makes 6 servings
Real Simple, JANUARY 2008