4-5 lbs beef short ribs (3" long)
2 cups dry red wine
1 14.5oz can diced tomatoes in juice
6-12oz sliced mushrooms
1/2 cup onions, finely chopped
6 garlic cloves, peeled
fresh parsley sprigs
2 bay leaves
Sprinkle ribs with coarse salt and ground pepper.
Place in an even layer in crockpot.
Add the rest of the ingredients.
Cover and cook on low heat 8-10 hours.
Serve with bread or buttered pasta.
Rachael, Santa Barbara, CA