I finally decided to jump on the slow cooker wagon with this braised short rib recipe I found on Epicurious. I set my cooker on low and after about five hours the meat was still quite tough. I turned the heat up to high and cooked it an additional five hours, adding the potatoes for the last three, and it was fabulous–-falling off the bone. The next time I’ll be setting the cooker to the second highest setting (mine has six heat settings) for the full eight hours.
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
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.