Ingredients:
4 lb beef short ribs, cut into rib sections
2 dried bay leaves
2 teaspoons Worcestershire sauce
1 package (1.2 oz) brown gravy mix
1⁄2 cup dry red wine, if desired
1 can (103⁄4 oz) condensed golden mushroom soup
4 servings mashed potatoes (refrigerated, instant or frozen), heated

Method:
1 In 3- to 4-quart slow cooker, place ribs. Top with bay leaves. In small bowl, mix Worcestershire sauce, gravy mix (dry), wine and soup; pour over ribs.

2 Cover; cook on Low heat setting 8 to 10 hours.

3 Spoon excess fat from top of sauce, if desired. Remove bay leaves.

4 Serve ribs with mashed potatoes, spooning sauce over all.

Notes and Tips:
If short ribs are too rich for your taste, you can use a 3-pound pot roast instead. It’s just as delicious as the short ribs and lower in calories.

braised short ribs with mashed potatoes recipe