It's cold, dreary and everyone's starting to suffer from seasonal affective disorder. There's no better time to make your slow cooker do most of the dinner work for you. This week, we'll share a few slow cooker recipes. This one comes from epicurious.com and was originally printed in Bon Appetit in October of 2008.
4 1/2 lbs. 3-inch-long beef short ribs
Coarse kosher salt
Sign Up and Save
Get six months of free digital access to The Idaho Statesman
2 cups dry red wine
1 can (14.5 oz.) diced tomatoes in juice
1 pkg. (6-oz.) 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 5-quart 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.
Makes 4 servings.