Slow Cooker Short Ribs

• 4 1/2 pounds 3-inch-long boneless beef short ribs (piedmontese grass fed organic is my favorite)
• Coarse kosher salt
• 2 cups dry red wine
• 1 Tablespoon balsamic vinegar
• 1 12oz bottle Trader Joe's organic bruschetta sauce
• 1 cup sliced heirloom tomatoes
• 1 6-ounce package sliced baby bella mushrooms
• 1/2 cup finely chopped onion
• 6 garlic cloves, peeled
• 6 fresh Italian parsley sprigs
• 4 fresh thyme sprigs
• 2 bay leaves

1. Sprinkle ribs with coarse salt and pepper. Place in even layer in slow cooker. Add the rest of the ingredients, cover, and cook on low heat until meat is tender, about 8 hours.
2. Using slotted spoon, transfer ribs to serving bowl. Discard parsley, thyme and bay leaves. Spoon fat off top of sauce and pour sauce over ribs.

kosher salt, red wine, balsamic vinegar, bruschetta sauce, tomatoes, baby bella mushrooms, onion, garlic, parsley sprigs, thyme, bay leaves

Taken from www.epicurious.com/recipes/member/views/slow-cooker-short-ribs-50074215 (may not work)