4 ½ lbs short ribs (bone in or out) cut in 3 ½ inch pieces.
1 package sliced button mushrooms
6 sprigs of Italian parsley
1 small chopped yellow onion
6 garlic cloves
2 bay leaves
2 cups red wine
1 can chopped tomatoes
olive oil for searing
Liberally salt and pepper the short ribs and sear them until the reach a nice dark brown color.
Remove the short ribs and place them in your slow cooker. Top with the parsley, garlic cloves and bay leaves.
Add the red wine and tomatoes and stir to incorporate. Pour over the ribs.
Set your slow cooker to low and cook for 8 hours.
After the dish is ready, I like to scoop out the meat and strain the remaining juices to remove any excess fat. At this point you can also adjust the seasoning. Alternately you can refrigerate this overnight and then the next day take off the excess fat that has accumulated on the top. In fact this dish tastes even better the second day!
If you find the remaining sauce too thin you can reduce it.
Serve over polenta, fresh pasta, or with crusty bread. Top with parmesan if you have it. I also like to serve it with caramelized carrots and a simple side salad.
I wish everyone a happy and prosperous 2011!!!