Slow-Cooker Red Wine Short Ribs

Ingredients

• 6 small carrots peeled cut in half crosswise
• 1 loaf top 
• 1 ounce porcini mushrooms dried rinsed
• 4 cloves garlic crushed peeled
• 6 servings kosher salt and pepper 
• 2 medium onions cut into wedges
• 2 small parsnips peeled cut in quarters crosswise
• 1 bottle red wine 
• 1 small bunch sage 
• 5 pounds short 
• 8.5 ounce sun-dried tomatoes drained cut in half lengthwise

Equipment

• bowl
• oven
• dutch oven
• slow cooker

Directions

1. In the bowl of a slow cooker, combine the onions, garlic, carrots, parsnips, mushrooms, tomatoes, and sage. Season the short ribs with 1 1/2 teaspoons salt and 3/4 teaspoon pepper and nestle them among the vegetables.
2. Add the wine. Set the slow cooker to high and cook until the meat is tender and falls from the bones, 8-9 hours. Using a large spoon, skim off the excess fat and discard. Divide the ribs and vegetables among individual bowls and spoon the sauce over the top.
3. Heat oven to 300 F. Follow the recipe above using a Dutch oven or large casserole.
4. Bake, covered, until the meat is tender and falls from the bones, 4 hours.