Braised Short Ribs

I had some short ribs, but some desired ingredients were not in the cupboard. The following was my improvisation. It turned out pretty good.

Ingredients

•	2 lbs	Boneless short ribs
•	1 med	Onion, diced fine
•	1 can	Stewed tomatoes
•	4	Garlic cloves, crushed
•	2	Bay leaves
•	3 tbs	Dried parsley
•	1 tbs	Dried morel mushrooms
•	1 tbs	Worcestershire sauce
•	1 cup	Semi-dry red wine
•		Salt & pepper, to taste
•		HP sauce
•		Leftover rice

Preparation

	Brown the short ribs.
	Put the short ribs, onion, tomatoes, garlic, bay leaves, parsley, mushrooms, Worcestershire sauce, wine, and some salt & pepper in a slow cooker. Set crock pot on high. Let it cook for about 6 hours until the meat is fork-tender.
	Add HP sauce to taste, about 2-3 tbs. Let cook for another half hour.
	Remove the meat and set aside. Strain the liquid and other ingredients, removing the bay leaves. Remove the fat using a fat separator. Then combine the meat, strained solids, and liquid back into the slow cooker. Adjust the seasoning with salt & pepper.
	Heat up leftover rice in the microwave oven. Serve the short ribs & sauce on top of it. Serve with the rest of the wine in a glass.

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