Braised Short Ribs

• bottle red wine, Zinfandel or Cabernet Savignon
• 3 thyme sprigs
• 2 rosemary sprigs
• 1 bay leaf
• can tomato paste (6 oz)
• 4 lb beef short ribs
• salt pepper
• 2 cups flour
• 3 tbls olive oil
• 2 large yellow onion chopped
• 3 large carrots cut into chunks
• 4 garlic cloves chopped
• 1-2 cups low sodium beef stock

1. in pan over heat add wine thyme roasemary. and bay leaf. Bring to a boil and cook until reduced by about one -third 15-20 minutes. wisk in tomato paste and cook for 10 minutes more
2. ribs with salt and pepper dredge in flour
3. in slow cooker insert heat oil, in batches brown ribs 7-10 minutes, transfer to plate
4. reduce heat, add onions, carrots, garlic, cook 10 minutes, add wine mixture, stirring to scrape up browned bits, add short ribes and enough stock to cover them half way
5. cook in slcw cooker for 4 hours on high or 8 on low
6. stir occasionally
7. sppoon off fat and take out herbs and bay leaf

red wine, thyme, rosemary sprigs, bay leaf, tomato paste, beef short ribs, salt pepper, flour, olive oil, onion, carrots, garlic, beef stock

Taken from www.epicurious.com/recipes/member/views/braised-short-ribs-50051796 (may not work)