3 lbs bone-in beef short ribs
1/2 tsp salt
1/2 tsp pepper
1 tbsp canola oil
4 medium-size carrots, cut into 1-inch pieces
3 cups beef broth, divided
4 fresh thyme sprigs
1 bay leaf
2 large onions, cut into wedges
6 garlic cloves, minced
1 tbsp tomato paste
4 tsp cornstarch
3 tbsp cold water
salt and pepper to taste
Sprinkle the salt and pepper over the ribs.
In a large skillet, heat the canola oil over medium heat and brown the ribs on all sides. Transfer ribs to 4 or 5 -quart slow cooker. Add the carrots, 1 cup of beef broth, thyme sprigs and bay leaf.
Place the onions in the skillet where you browned the ribs; cook, stirring, over medium heat about 8 minutes until tender. Add the garlic and tomato paste to the skillet and cook for 1 minute. Add the remaining beef broth; bring to a boil and cook 10 minutes or until the liquid is reduce about half. Add mixture to the ribs in the cooker.
Place lid on the cooker and cook on low 6 to 8 hours until ribs are tender.
Remove the ribs and vegetables from the cooker using a slotted spoon and keep warm.
Transfer the cooking liquid to a small saucepan and skim any fat from the top; discard the bay leaf and thyme sprigs. Bring liquid to a boil.
Mix the cornstarch and cold water together until smooth; gradually stir into the liquid. Return mixture to a boil and cook, stirring, about 2 minutes until thickened. Season with salt and pepper as desired.
Serve the ribs and vegetables with the gravy.
Yield: 6 servings