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red wine-braised short ribs

www.goodhousekeeping.com
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Prep Time: 20 minutes

Total: 5 hours, 20 minutes

Servings: 8

Cost: $4.78 /serving

Ingredients

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Instructions

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

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