Slow Cooker Short Rib Stew

Yet another pre made and frozen slow cooker meal.  This one was pretty good.  I meant to serve it with rice, but burned it and ended up ruining the cooking vessel.  So we had couscous instead!  Oh well.

·      Ingredients

         2 medium onions, cut into wedges

·       4 garlic cloves, 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

Directions

1. In the bowl of a slow cooker, combine the onions, garlic, carrots, parsnips, mushrooms, tomatoes, and sage. 
2. Add the wine.  Set the slow cooker to high and cook until the meat is tender and falls from the bones, 8-9 hours. 
3. Using a large spoon, skim off the excess fat and discard.