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Category: Entrée

Title: Zinfandel-Slow Cooker Braised Short Ribs


4 1/2 lbs 3-inch-long beef short ribs 

Coarse kosher salt 

2 c dry red wine 

1 14.5-oz can diced tomatoes in juice 

1 6-oz package sliced button mushrooms 

1/2 c finely chopped onion 

6 garlic cloves, peeled 

6 fresh Italian parsley sprigs 

2 bay leaves



1. Sprinkle ribs with coarse salt and pepper. Place in even layer in slow cooker.
2. Add next 7 ingredients, cover, and cook on low heat until meat is tender, about 8 hours.
3. Using slotted spoon, transfer ribs to serving bowl. Discard parsley and bay leaves. Spoon fat off top of sauce and pour sauce over ribs.
4. Serve with egg noodles or mashed potatoes and a rustic bread.

Provided by Chumeia Vineyards, Paso Robles, California.

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