Slow Cooker Braised Short Ribs with Mashed Potatoes

 

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

• 1 Place ribs in 3 1/2- to 4-quart slow cooker. Top with bay leaves, Worcestershire sauce, gravy mix (dry), wine and soup.
• 2 Cover and cook on low heat setting 8 to 10 hours.
• 3 Spoon excess fat from top of sauce if desired. Remove bay leaves. Serve ribs with mashed potatoes, spooning sauce over all.