6 pounds short ribs, English-style (bone-in)
11/2 teaspoons kosher salt
1/2 teaspoon black pepper
11/2 cups flour (for dredging)
3 tablespoons olive oil
3 bottles Zinfandel
11/2 cups beef broth
1 bay leaf
1 sprig thyme
3 cups crimini mushrooms, quartered
The night before you plan to serve this dish, generously season the short ribs with salt and pepper. In a shallow pan, dredge the ribs in the flour and shake off the excess. In a Dutch oven or frying pan, heat the olive oil over medium heat until it shimmers. Working in batches, brown the ribs on all sides, then remove and place on a plate. Pour out the excess oil and deglaze the pan with 1 cup of Zinfandel. Place the short ribs and deglazing liquid in the slow cooker insert. Cover and refrigerate overnight.
The next morning, place the insert into the slow cooker. Add the beef broth, enough red wine to cover the ribs, the bay leaf and the sprig of thyme. Cook on low until the meat is fork-tender, about eight hours. One hour before it’s finished cooking, add the mushrooms. Serves 8.