(1 votes, average: 4.00 out of 5)
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This is an easy slow-cooking recipe that is a real crowd pleaser.
4-1/2 pounds short ribs
½ teaspoon pepper
4 tablespoons oil
2 cups red wine
1 (14-1/2 ounce) can diced tomatoes, undrained
½ pound sliced mushrooms
1 onion, chopped
2 teaspoons minced garlic
Sprinkle short ribs with pepper. In a large Dutch oven, sauté short ribs in oil until browned on all sides. Add onions and garlic and sauté an additional five minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer, covered, for at least 2 hours and up to 8. Serve over rice or egg noodles.
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