3 lbs John's Farm Beef Short Ribs
1/2 t Salt
½ t black pepper
1 T coconut or avocado oil
4 medium carrots, cut into 1” pieces
1 C beef broth
4 fresh thyme sprigs
1 bay leaves
2 large onions, cut into 1/2” wedges
6 garlic cloves, minced
1 T tomato paste
2 C red wine
4 t cornstarch
3 T cold water
salt/pepper to taste
Sprinkle ribs with 1/2 teaspoon each 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 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 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. Season with salt and pepper to taste. Serve with ribs and vegetables.