Braised Short Ribs

Name: Braised Short Ribs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 2 kilograms 3-inch-long beef short ribs; 170 grams package sliced button mushrooms; 411 grams diced tomatoes in juice; 4 servings Coarse kosher salt; 4 servings Crusty bread; 473 milliliters dry red wine; 6 garlic cloves, peeled; 118 milliliters finely chopped onion; 6 fresh Italian parsley sprigs

You can never have too many main course recipes, so give Braised Short Ribs a try. This recipe serves 4. One serving contains 1605 calories, 57g of protein, and 135g of fat. Head to the store and pick up crusty bread, long beef short ribs, button mushrooms, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Sprinkle ribs with coarse salt and pepper.

Ingredients you will need

Salt And Pepper

Ribs

Place in even layer in slow cooker.

Equipment you will use

Slow Cooker

Add next7 ingredients, cover, and cook on low heatuntil meat is tender, about 8 hours.

Ingredients you will need

Meat

Using slotted spoon, transfer ribs toserving bowl. Discard parsley and bay leaves.Spoon fat off top of sauce and pour sauceover ribs.

Ingredients you will need

Bay Leaves

Parsley

Sauce

Ribs

Equipment you will use

Slotted Spoon

Bowl

Serve with bread.

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Bread

Equipment

Slow Cooker

Slotted Spoon

Bowl

Ingredients

Servings:

bay leaves 2kilograms

3-inch-long beef short ribs 170grams

package sliced button mushrooms 411grams

diced tomatoes in juice 4servings

Coarse kosher salt 4servings

Crusty bread 473milliliters

dry red wine 6

garlic cloves, peeled 118milliliters

finely chopped onion 6

fresh Italian parsley sprigs

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Beef Short Ribs. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. You could try Director's Merlot. Reviewers quite like it with a 5 out of 5 star rating and a price of about 21 dollars per bottle.