Ingredients
2
pounds beef short ribs
1/2
large onion, cut into 4 wedges
2
sun-dried tomato halves (not oil-packed), cut into thin strips
4
medium carrots, cut lengthwise in half, then cut crosswise in half
8
small red potatoes (1 pound)
1
clove garlic, finely chopped
1/2
teaspoon salt
1/2
teaspoon dried thyme leaves
1/2
teaspoon dried basil leaves
1/4
teaspoon pepper
1/2
cup dry red wine or water
1
cup water
1
teaspoon beef bouillon granules
2
tablespoons all-purpose flour
Preparation
Cook ribs in 12-inch nonstick skillet over medium-high heat, turning frequently, until brown on all sides. While ribs are browning, layer onion, tomatoes, carrots, potatoes and garlic in 4- to 6-quart slow cooker.
Place ribs on vegetables in cooker. Sprinkle ribs with salt, thyme, basil and pepper. Drain off any fat from skillet; add wine, 1/2 cup of the water and the bouillon to skillet. Heat to boiling over medium heat, stirring occasionally. Pour hot wine mixture over ribs.
Cover and cook on low heat setting 8 to 10 hours or until ribs are tender.
About 15 minutes before serving, remove ribs and vegetables, using slotted spoon; place in serving bowl. Skim fat from juices in cooker.
Mix remaining 1/2 cup water and the flour in 4-cup glass measuring cup or medium microwavable bowl until smooth. Pour juices from cooker into flour mixture; mix well. Microwave uncovered on High 3 to 4 minutes, stirring once halfway through cooking, until mixture boils. Pour sauce over ribs and vegetables.
