Slow-Cooker Short Ribs

Sprinkle the bone-in beef short ribs with salt and pepper. In a large skillet, heat the canola oil over medium heat. In batches, brown the ribs on all sides. Transfer the browned ribs to a 4- or 5-quart slow cooker. Add the cut carrots, beef broth, thyme sprigs and bay leaf to the slow cooker.

Add the cut onions to the same skillet. Cook and stir over medium heat for eight to nine minutes, or until tender. Add the minced garlic and tomato paste. Cook and stir for one minute longer. Stir in the dry red wine, and bring the mixture to a boil. Cook for 8 to 10 minutes or until the liquid is reduced by half. Add the braising liquid to the slow cooker.

Cook, covered, on low for six to eight hours, or until the meat is tender. Editor’s Tip: The short ribs should be tender enough to eat with a fork. If they're not tender after eight hours, read up on how to fix tough meat in the slow cooker.

Remove the ribs and vegetables, and keep them warm. Transfer the cooking juices to a small saucepan, and skim off the fat. Discard the thyme and bay leaf. Bring the juices to a boil. In a small bowl, mix the cornstarch and water until smooth. Stir the cornstarch slurry into the cooking juices. Return the mixture to a boil. Cook and stir for one to two minutes, or until thickened. If desired, season with additional salt and pepper. Editor’s Tip: If you're making this dish in advance, the fat will be easier to remove after refrigerating the cooking liquid. Fat solidifies in the fridge, and you can scrape it off with a spoon.

Serve the slow-cooker short ribs with the vegetables. Pour the gravy over top.