Slow Cooker Braised Provencal Short Ribs

Ingredients

• 1 cup onion, diced (250ml)
• 1 cup carrot, diced (250ml)
• 2 garlic cloves, minced
• 3 tablespoons olive oil (45ml)
• 3 lbs beef short ribs
• 1 cup beef broth (250ml)
• 1 cup red wine (250ml)
• 3 tablespoons all-purpose flour (45ml)
• 1 bay leaf
• 1 (28 ounce) can plum tomatoes, diced and drained (796ml)
• 3 sprigs fresh thyme
• salt and pepper

Directions

1. 1

   In a medium saucepan set at medium high heat, saute the onions, carrots and garlic in one tablespoons (15ml) olive oil until soft.

2. 2

   Transfer to a slow cooker.

3. 3

   Add remaining olive oil to the skillet and brown the ribs on both sides.

4. 4

   Place the ribs in the slow cooker.

5. 5

   Add the 1 can of plum tomatoes into the slow cooker.

6. 6

   In a small bowl, stir together the broth, wine, flour, thyme, and bay leaf.

7. 7

   Pour into the hot skillet, stir to scrape up any brown bits from the bottom and then pour into the slow cooker, cover and cook on high for 5 hours or until ribs are very tender.

8. 8

   Discard the bay leaf.

9. 9

   Serve with rice or mashed potatoes.