Braised Short Ribs

By The Seat Of My Pants

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


•  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


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.