– 3 pounds bone-in beef short ribs– 1/2 teaspoon salt– 1/2 teaspoon pepper– 1 tablespoon canola oil– 4 medium carrots, cut into 1-inch pieces– 1 cup beef broth
– 4 fresh thyme sprigs– 1 bay leaf– 2 large onions, cut into 1/2-inch wedges– 6 garlic cloves, minced– 1 tablespoon tomato paste– 2 cups dry red wine or beef broth
– 4 teaspoons cornstarch– 3 tablespoons cold water– Salt and pepper to taste
Directions
1. Add salt and pepper to ribs. In a large skillet, heat oil on medium. Move ribs to a 4- or 5-qt. slow cooker after browning all sides. Ribs with carrots, broth, thyme, and bay leaf.
2. Cook and stir onions in the same skillet for 8–9 minutes over medium heat until tender. Continue cooking and stirring for 1 minute with garlic and tomato paste.
3. Mix in wine. To reduce liquid by half, boil for 8-10 minutes. Add to slow cooker. Cover and cook low 6-8 hours until meat is tender.
4. Remove ribs and veggies; warm. Transfer cooking liquids to a small saucepan; skim fat. Throw away bay leaf and thyme. Bring juices to a boil.
5. Mix cornstarch and water in a small bowl until smooth; add to cooking liquids. Return to boil and whisk for 1-2 minutes until thickened. Add salt and pepper if required. Serve with veggies and ribs.