Prep Time: 5 Min     Cook Time: 4 Hours    Total Time:  4 Hours 10 Minutes    Temp: High (For Cooking on Low Double the Time)
Servings:   4 People

Ingredients:

• 1 Rack of Beef Short Ribs Cut Up into 8 Pieces (I got this from Bens Meats and they cut it up for me too!)
• 1 Tablespoon Oil
• 1 Onion cut up
• 3 Cloves of Garlic
• 1 Cup of Red Wine
• 2 3/4 Cups of Beef Broth (I used the Imagine Brand From Bens Meats)
• 1 Teaspoon Dried Thyme
• 1 Tablespoon of  Tomato Puree
• 1 Teaspoon of Sugar
• 2 Bay Leaves
• 1/4 Teapoon Salt
• 1/4 Teaspoon Pepper
• 4 Tablespoons of Cornstarch
• 10 Tablespoons of Cold Water

Directions:

1. Start by searing your short ribs in the oil either in your crock pot if it has the searing function or in a pan over the stove. Sear all sides of the short ribs. (This should take about 10 Minutes)
2. Add in the onion to the searing short ribs and cook for another 2 minutes.
3. Add in garlic and cook for another minute before putting in the red wine.
4. Let simmer for about 5 minutes before adding the rest of the ingredients.
5. Mix this well before transfering to your crockpot and cook on high for 4 hours. (Low for 8 hours)
6. Once the ribs are done remove them from the crockpot. If your crockpot has the searing function then leave the liquid in the crockpot if it does not then pour the liquid in a pot and heat on your stove top.
7. While you are waiting for your liquid to boil start making a cornstarch slurry. Mix the cold water with the cornstarch. (If you want a less thick gravy cut this slurry ingredients in half)
8. Once the liquid is boiling slowly add your slurry and whisk until desired consistancy.
9. Pour your gravy over the short ribs and serve!

Notes:

• Top your Short Ribs over potatoes or serve with vegetables for a complete meal!

Storage:

• Leftovers last 3-4 days in the fridge
• This meal freezes well.