Slow Cooker Beef Short Ribs with Mashed Potatoes and Carrots

Fork-tender short ribs braised low and slow in red wine and beef stock, served over mashed potatoes with carrots and a rich pan gravy.

Ingredients

• 2 packages short ribs, cut into 4 large ribs
• 1 cup red wine
• 1 cup beef stock
• 4 tablespoons soy sauce
• 3 tablespoons ketchup (or 2 tablespoons tomato paste)
• 1 tsp garlic powder
• 4–5 carrots, cut into 2-inch chunks
• 2 tsp dried thyme (or 5–6 fresh thyme sprigs)
• Salt and pepper to taste
• Cornstarch, to thicken
• Mashed potatoes, to serve

Instructions

1. Salt and pepper the ribs and brown them on all sides in a pan. Add them to the crock pot.
2. Add the stock, wine, tomato (ketchup or paste), and soy sauce to the pan you used to brown the ribs, scraping up all the goodness. Pour into the crock pot.
3. Add the garlic, thyme, and carrots. Slow cook for 8 hours.
4. Check for salt and pepper and add more if needed. Thicken the sauce with a cornstarch-and-water slurry.
5. Serve 1–2 ribs per person with carrots, your favorite mashed potatoes, and a generous serving of the sauce over the top.