Red Wine Braised Short Ribs

warm and filling short ribs elegant over flat noodles

Yield: 8 servings
Community Recipe from


  • 1 1/2 cup(s) red wine
  • 1 tablespoon(s) beef broth
  • 2 tablespoon(s) tomato paste
  • 2 whole(s) bay leaves
  • 1/2 teaspoon(s) dried thyme
  • 1 1/2 pound(s) carrots cut into 2 inch pieces
  • 8 ounce(s) portobello mushroom caps chopped


  1. Add all ingredients to a slow cooker and set to low for 5 hours. Remove 1 cup of sauce to a saucepan and boil to reduce and thicken. Remove bay leaves before serving over egg noodles.
December 2013

This recipe is a personal recipe added by Drag0nWing and has not been tested or endorsed by MyRecipes.

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