Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. Brown ribs in batches on all sides. Transfer to 4-5 quart slow cooker. Add carrots, broth, thyme, and bay leaf to ribs.
Add onions to same skillet. Cook and stir over medium heat 8 minutes or until tender. Add garlic and tomato paste. Cook 1 minute. Stir in wine. Bring to a boil. Cook 10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 minutes or until meat is tender.
Remove beef and vegetables. Keep warm. Transfer cooking juices to a small saucepan. Skim fat. Discard thyme and bay leag. 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. Serve ribs and vegetables with gravy.
Originally Submitted
4/29/2014
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