Slow Cooker SHort Ribs in Wine

Shorts ribs is one of those meals that is great to make when you have a lot to do that day. The gravy makes itself and whatever vegetables you like can be added to the pot, either in the beginning or towards the end. Cook a bowl of rice or mashed potatoes and you're all set.

Today we had a yard sale, went to the library, saw a movie and sat down to this hearty (easy) and warming meal.

Ingredients:

Boneless, beef short ribs (I allow 1 1/2 per person) For this recipe I made 6 short ribs for 4.
1/2 cup flour, seasoned with salt and pepper
1 tbsp canola oil
1 large onion, sliced very thin
2 garlic cloves, chopped fine
1 cup red wine, I used Sasquatch Merlot (very good to drink with the meal)
1 Tbsp sun dried tomato pesto (or use tomato paste as a sub)
2 sprigs fresh thyme, leaves removed form stem or use 1/2 tsp dried
12 baby carrots or 4 carrots, peeled and cut into chunks
1 cup mushrooms, cleaned
1 cup beef or chicken broth

Allow short ribs to come to room temp for about 1/2 hr, then heat oil in a skillet. Dredge each rib in the seasoned flour and place in skillet, Brown on both sides, do in 2 batches, don't crowd the pan or they won't brown.

Set ribs aside. In same skillet brown the onions and add garlic after 1 min. Turn heat off, and add the wine. Scrape the browned bits up. Add tomato pesto( or paste) and mix in, then transfer mixture to the crockpot. Add carrots and mushrooms and pour broth over, then add the ribs on top. You can check every so often and turn them, but it's not absolutely necessary, so if you can't, don't fret.

Cook on low for 8 hrs or high for 4 hours. Serve with mashed potatoes or cooked rice (we had some jasmati, only takes 20 min on the stove top), pour gravy over or serve separately.