Short Ribs - slow cooker

By Janes_kitchen

Ingredients

• 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

Details

Preparation time 30mins
Cooking time 390mins

Preparation

Step 1

Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. Brown ribs in batches on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs.
Add onions to same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender.
Remove beef and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. Mix cornstarch and water until smooth; gradually stir into pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Season with salt and pepper to taste. Serve ribs and vegetables with sauce