It took two crock pots for us to make the full 6 lbs this recipe makes, which served my mom, step dad, stepbrother and (then) boyfriend with 2 small portions left over. If you need to buy a slow cooker, I recommend at *least* a 7-qt. I used a B.C. Pinot Noir for this. —Sarah
bone-in beef short ribs
large Vidalia onions
sliced button mushrooms
full bodied red wine
dark brown sugar
red wine vinegar
In This Recipe
Combine flour, salt and pepper. Dredge ribs in the mixture, shaking off excess.
Heat oil in a large saute pan, brown ribs on all sides and remove them to the crockpot (for this amount we need two), pouring off excess fat.
Add onions and mushrooms to the crockpot.
In a bowl, whisk together remaining ingredients.
Pour over ribs in the pots, cover and cook 8 hours on LOW.
After 8 hours, turn control to HI and uncover. Cook 15 - 20 minutes, until condensed to your liking.