Ingredients
1
bag (1 lb) ready-to-eat baby-cut carrots
1 1/2
cups chopped onion
4
cloves garlic, finely chopped
5
lb bone-in beef short ribs, cut into 3- to 4-inch pieces
1 1/2
teaspoons salt
1/2
teaspoon pepper
2
jars (4.5 oz each) whole mushrooms, drained
3
sprigs fresh Italian (flat-leaf) parsley
2
dried bay leaves
2
cups dry red wine or Progresso™ beef flavored broth (from a 32-oz carton)
1
can (6 oz) tomato paste
1/2
cup cold water
1/4
cup all-purpose flour
Preparation
Spray 6- to 7-quart slow cooker with cooking spray. In cooker, place carrots, onion and garlic. Sprinkle beef ribs with salt and pepper; place on vegetables. Top with mushrooms, parsley and bay leaves.
In medium bowl, beat wine and tomato paste with wire whisk until blended; pour over rib mixture.
Cover; cook on Low heat setting 8 to 10 hours.
Transfer ribs and vegetables to platter, with slotted spoon; discard parsley and bay leaves. Keep warm. Spoon fat from top of cooking liquid.
In small bowl, stir water and flour until well blended; stir into cooking liquid. Increase heat setting to High. Cover; cook 15 to 20 minutes longer or until gravy is thickened. Serve gravy with ribs and vegetables.
