Ingredients

4 pound(s) bone-in beef short ribs

Salt

Pepper

2 teaspoon(s) vegetable oil

1 1/2 cup(s) Burgundy or pinot noir wine

1 tablespoon(s) beef broth concentrate or demi-glace

2 tablespoon(s) tomato paste

2 dried bay leaves

1/2 teaspoon(s) dried thyme vegetables

1 1/2 pound(s) carrots, cut into 2-inch sticks

8 ounce(s) portobello mushroom caps, chopped

Read more: Red Wine Braised Short Ribs Recipe - Good Housekeeping

Preparation

Directions

  1. Sprinkle 4 pounds bone-in beef short ribs with 1/2 teaspoon each salt and pepper.
  2. In 12-inch skillet, heat 2 teaspoons vegetable oil on medium-high until very hot. In batches, brown short ribs just on meaty sides.
  3. Meanwhile, in 6- to 7-quart slow cooker bowl, whisk together wine, beef broth, tomato paste, bay leaves, and thyme; add carrots and mushrooms.
  4. Transfer meat to slow cooker bowl.
  5. Cover and cook 5 hours on high or 10 hours on low, or until very tender.
  6. Transfer meat to cutting board. Skim and discard fat from cooking liquid.
  7. Transfer cooking liquid to 4-quart saucepot; heat to boiling on medium-high. Boil 5 to 10 minutes or until reduced by about half.

To Serve: Remove and discard bay leaves. Serve meat and vegetables on top of egg noodles. Drizzle with reduced sauce and chopped parsley.