MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow-Cooker Short Ribs
Categories: Beef, Vegetables, Wine
Yield: 6 servings

3 lb Bone-in beef short ribs
1/2 ts (ea) salt & pepper
1 tb Oil
4 md Carrots; in 1" pieces
1 c Beef broth
4 Fresh thyme sprigs
1 Bay leaf
2 lg Onions; in 1/2" wedges
6 cl Garlic; minced
1 tb Tomato paste
2 c Dry red wine or beef broth
4 ts Cornstarch
3 tb Cold water
Salt and pepper

Sprinkle ribs with salt and pepper. In a large skillet,
heat oil over medium heat. In batches, brown ribs on all
sides; transfer to a 4- or 5-qt. slow cooker. Add
carrots, broth, thyme and bay leaf to ribs.

Add onions to the same skillet; cook and stir over
medium heat 8-9 minutes or until tender. Add garlic and
tomato paste; cook and stir 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 ribs and vegetables; keep warm. Transfer cooking
juices to a small saucepan; skim off fat. Discard thyme
and bay leaf. Bring juices to a boil. In a small bowl,
mix cornstarch and water until smooth; stir into cooking
juices. Return to a boil; cook and stir 1-2 minutes or
until thickened. If desired, sprinkle with additional
salt and pepper. Serve with ribs and vegetables.

Rebekah Beyer, Sabetha, Kansas

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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