Hearty Short Ribs

• 1 large onion, sliced
• 4 pounds bone-in beef short ribs
• 1/2 pound sliced fresh mushrooms
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1/2 cup water
• 1 envelope brown gravy mix
• 1 teaspoon minced garlic
• 1/2 teaspoon dried thyme
• 1 tablespoon cornstarch
• 2 tablespoons cold water

1. Place onion in a 5-qt. slow cooker; top with ribs. Combine the mushrooms, soup, 1/2 cup water, gravy mix, garlic and thyme; pour over ribs. Cover and cook on low for 6 to 6-1/2 hours or until meat is tender.
2. Remove meat to serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil.
3. Combine cornstarch and cold water until smooth. Gradually stir into pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve with meat and mashed potatoes.

onion, mushrooms, condensed cream, water, brown gravy mix, garlic, thyme, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/hearty-short-ribs/ (may not work)