Ingredients
4
pounds beef short ribs
2
dried bay leaves
2
teaspoons Worcestershire sauce
1
envelope (1.2 ounces) brown gravy mix
1/2
cup dry red wine, if desired
1
can (10 3/4 ounces) condensed golden mushroom soup
4
servings mashed potatoes (refrigerated, instant or frozen), heated
Preparation
Place ribs in 3 1/2- to 4-quart slow cooker. Top with bay leaves, Worcestershire sauce, gravy mix (dry), wine and soup.
Cover and cook on low heat setting 8 to 10 hours.
Spoon excess fat from top of sauce if desired. Remove bay leaves. Serve ribs with mashed potatoes, spooning sauce over all.
