Sunday is a great day for the slow cooker.  Especially a warm day like today when you just NEED to be outside!  Throw your stuff in and it’s ready when you get home!  I served this meal with mashed cauliflower instead of the recommended mashed potatoes to keep it Paleo.  It turned out really yummy!

 

3 lbs. bone-in beef short ribs

1/2 tsp salt

1/2 tsp pepper

1 tbsp olive oil

4 medium carrots, cut into 1-inch pieces

1 cup beef broth

4 fresh thyme springs

1 bay  leaf

2 large onions, cut into 1/2-inch wedges

6 garlic cloves, minced

1 tbsp tomato paste

2 cups dry red wine

4 tbsp arrow root

3 tbsp cold water

Salt and pepper to taste

Sprinkle ribs with salt and pepper.  In a large skillet, heat oil over medium heat.  Brown ribs in batches on all sides; transfer to slow cooker.  Add carrots, broth, thyme, and a bay leaf.

Add onions to the same skillet; cook and stir over medium heat 8 minutes or until tender.  Add garlic and tomato paste and cook 1 more minute.  Stir in wine , bring to a boil and cook 10 minutes until liquid is reduced by half.  Add to slow cooker.  Cook, covered on low for 8 hours or until meat is tender.

Remove beef and vegetables; keep warm.  Transfer cooking juices to a small sauce pan.  Discard thyme and bay leaf.  Bring juices to a boil.  Mix the arrow root and water until smooth; gradually stir into the pan.  Return to a boil; cook and stir 1-2 minutes or until thickened.  Season with salt and pepper.  Serve ribs and vegetables over mashed cauliflower with gravy.

This is a nice hearty meal that is great for a weekend any time of the year!  This recipe is adapted from the Feb/March 2014 issue of Taste of Home magazine.  Happy cooking!