Red Wine-Braised Short Ribs

• 4tpound(s) bone-in beef short ribs
• Salt
• Pepper
• 2tteaspoon(s) vegetable oil
• 1 1/2 cup(s) Burgundy or pinot noir wine
• 1ttablespoon(s) beef broth concentrate or demi-glace
• 2ttablespoon(s) tomato paste
• 2tdried bay leaves
• 1/2 teaspoon(s) dried thyme vegetables
• 1 1/2 pound(s) carrots, cut into 2-inch sticks
• 8tounce(s) portobello mushroom caps, chopped
• Read more: Red Wine Braised Short Ribs Recipe - Good Housekeeping

1. Directions
2. 1. Sprinkle 4 pounds bone-in beef short ribs with 1/2 teaspoon each salt and pepper.
3. 2. In 12-inch skillet, heat 2 teaspoons vegetable oil on medium-high until very hot. In batches, brown short ribs just on meaty sides.
4. 3. Meanwhile, in 6- to 7-quart slow cooker bowl, whisk together wine, beef broth, tomato paste, bay leaves, and thyme; add carrots and mushrooms.
5. 4. Transfer meat to slow cooker bowl.
6. 5. Cover and cook 5 hours on high or 10 hours on low, or until very tender.
7. 6. Transfer meat to cutting board. Skim and discard fat from cooking liquid.
8. 7. Transfer cooking liquid to 4-quart saucepot; heat to boiling on medium-high. Boil 5 to 10 minutes or until reduced by about half.
9. To Serve: Remove and discard bay leaves. Serve meat and vegetables on top of egg noodles. Drizzle with reduced sauce and chopped parsley.

salt, pepper, vegetable oil, cups, beef broth concentrate, tomato paste, bay leaves, thyme vegetables, carrots, portobello mushroom caps, red wine

Taken from www.epicurious.com/recipes/member/views/red-wine-braised-short-ribs-51949121 (may not work)