Slow-cooker Short Ribs

2 Tablespoon      Vegetable oil 

8                            Bone-in short ribs

1/4 cup                 Flour 

1 Tablespoon      Salt

2 Tablespoon      Pepper 

1 Large                 Yellow Onion (medium dice)

2 Large                 Carrots (medium chop, 1 in. pieces)

4 Ribs                   Celery (medium chop)

3 Cloves               Garlic (fine dice)

2 Tablespoon      Tomato paste

2 cups                   Red Wine 

3 cups                   Beef Broth or Chicken Broth 

3 sprigs                 Thyme

2 sprigs                 Rosemary

2 Tablespoon       Corn starch 

1/4 Cup                 Cold Water

1. Pat dry ribs with a paper towel. Season short ribs with salt and pepper. Coat ribs in flour and set aside. 
2. In a large pot bring oil to medium-high heat. Once oil is up to temp. Braise ribs on all sides for at least 45 seconds each side. Tip: Make sure to sear all sides of the short rib to insure the best flavor. Set aside. 
3. Add onions, carrots, celery into the same pot 4-5 minutes on medium heat. Once the onions are translucent add garlic and cook for another 30 seconds. Add wine and deglaze the pan by scraping up the browned bits at the bottom of the pan with a wooden spoon or spatula. Add broth and bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Stir in the tomato paste.
4. In your slow cooker add your short ribs followed by the reduced liquid and veggies. Add thyme and rosemary. Cook, covered, on low 5-8 hours or until meat is tender. (Or 4-5 hours on high, but low heat is recommended.) 
5. Remove ribs and vegetables to a serving dish, cover with foil. Transfer liquid to a small saucepan and bring to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into small pan mixture. Return to a boil; cook and stir 3-5 minutes or until thickened. If desired, sprinkle with additional salt and pepper. Serve gravy with ribs and vegetables on a bed of mashed potatoes or side of your choice. Enjoy!