medium onions, cut into wedges
garlic cloves, peeled and crushed
small carrots, peeled and cut in half crosswise
small parsnips, peeled and cut in quarters crosswise
dried porcini mushrooms, rinsed
8.5-ounce jar sun-dried tomatoes, drained and cut in half lengthwise
small bunch sage
kosher salt and pepper
bottle red wine
loaf crusty bread
- In the bowl of a slow cooker, combine the onions, garlic, carrots, parsnips, mushrooms, tomatoes, and sage.
- Season the short ribs with 1 1/2 teaspoons salt and 3/4 teaspoon pepper and nestle them among the vegetables. Add the wine.
- Set the slow cooker to high and cook until the meat is tender and falls from the bones, 8-9 hours.
- Using a large spoon, skim off the excess fat and discard. Divide the ribs and vegetables among individual bowls and spoon the sauce over the top. Serve with the crusty bread.