Slow Cooker Braised Provencal Short Ribs - cooking recipe

Ingredients

1 cup onion, diced (250ml)
1 cup carrot, diced (250ml)
2 garlic cloves, minced
3 tablespoons olive oil (45ml)
3 lbs beef short ribs
1 cup beef broth (250ml)
1 cup red wine (250ml)
3 tablespoons all-purpose flour (45ml)
1 bay leaf
1 (28 ounce) can plum tomatoes, diced and drained (796ml)
3 sprigs fresh thyme
salt and pepper

Preparation

In a medium saucepan set at medium high heat, saute the onions, carrots and garlic in one tablespoons (15ml) olive oil until soft.
Transfer to a slow cooker.
Add remaining olive oil to the skillet and brown the ribs on both sides.
Place the ribs in the slow cooker.
Add the 1 can of plum tomatoes into the slow cooker.
In a small bowl, stir together the broth, wine, flour, thyme, and bay leaf.
Pour into the hot skillet, stir to scrape up any brown bits from the bottom and then pour into the slow cooker, cover and cook on high for 5 hours or until ribs are very tender.
Discard the bay leaf.
Serve with rice or mashed potatoes.