Slow Cooker Beef Short Ribs with Rich Gravy

Ingredients

1 tablespoon Oil

4 meaty Short Ribs

1 Onion, Chopped

6 cloves Garlic, Minced

1 cup Cabernet Sauvignon

2 3/4 cups Beef Stock

1 teaspoon Dried Thyme

1 tablespoon Tomato Paste

1 teaspoon Sugar

2 Bay Leaves

1/2 teaspoon Salt

1/2 teaspoon Pepper

1 tablespoon Worcestershire Sauce

FOR GRAVY

2 tablespoons corn starch

5 tablespoons cold water

Directions

1. Heat oil on high in a large frying pan. Place short ribs in pan and brown all 6 sides about 10 minutes. Add onion and cook 2 minutes while stirring. Add garlic and cook 1 minute then add wine. Bring to a boil and simmer for 3 to 4 minutes. Add the rest of the ingredients, mix well and bring to a boil. Transfer the short ribs from the pan to the slow cooker. Carefully transfer the broth to the slow cooker. Place the lid on the cooker and cook on low for 7 hours.

2. When the ribs are done, remove them to a plate. Pour the remaining broth into a medium saucepan and bring to a boil. Mix corn starch and water and make a slurry. Slowly add the slurry to the boiling broth and whisk until thickened. Serve as gravy over mashed potatoes and meat.