Lunch: Slow Cooker Red Wine Short Ribs

Recipe by Woman's Day Kitchen This robust beef dish is succulent and amazingly versatile: Serve it for weeknight dinner or when entertaining; make it with short ribs and polenta, as shown, or swap in stew meat and mashed potatoes.

Ingredients

2 c. dry red wine
2 tbsp. tomato paste
1 au jus gravy mix
1/2 tsp. dried thyme
Kosher salt and pepper
8 shallots
8 beef short ribs
1/4 c. chopped fresh flat-leaf parsley (optional)

Instructions

In a 6-qt slow cooker, whisk together the wine, tomato paste, gravy mix, thyme, and 1/2 tsp each salt and pepper. Stir in the shallots.
Add the ribs, placing them meatiest side down. Cover and cook until the meat is very tender, on low 8 to 10 hours or on high 5 to 6 hours.
With a slotted spoon, transfer the ribs to a plate. Using a ladle or a spoon, skim and discard fat from the sauce. Spoon sauce over the ribs and sprinkle with the parsley, if using.

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