This recipe was tested in a 6-quart slow cooker. Because different models cook at different rates, the cooking time below is presented as a range. Check for doneness at the low end of the range (but not before, as the escaped heat will significantly slow the cooking). If the food is not done, cover and cook to the end of the suggested time range. If using a slow-cooker smaller than 6 quarts, the cooking time may take an additional hour or more, and results may vary.
2 medium onions, cut into wedges
4 cloves garlic, peeled and crushed
6 small carrots, peeled and cut in half crosswise
2 small parsnips, peeled and cut in quarters crosswise
1 ounce dried porcini mushrooms, rinsed
1 8.5-ounce jar sun-dried tomatoes, drained and cut in half lengthwise
1 small bunch sage
5 pounds short ribs
Kosher salt and pepper
1 bottle red wine
1 loaf crusty bread
How to Make It
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.
If You Don't Have a Slow Cooker: Heat oven to 300° F. Follow the recipe above using a Dutch oven or large casserole. Bake, covered, until the meat is tender and falls from the bones, 4 hours.