Slow Cooker Braised Short Ribs

Yes, it's yet another recipe for short ribs...this time for the slow cooker!  It's very similar to others that I have tried and posted already, just with a different cooking method.  The taste is just as great; will definitely make again :)

Original recipe:
http://www.williams-sonoma.com/recipe/braised-short-ribs.html

Ingredients:

4 lb. bone-in beef short ribs (I actually used 4.5 lbs.)
kosher salt and coarse ground pepper, to taste
all-purpose flour for dredging
3 T. olive oil, plus more as needed
2 large yellow onions, chopped
4 garlic cloves, chopped (I put both onions and garlic in food processor together)
3 large carrots, peeled and cut into 1" chunks
1 bottle full-bodied red wine (I used Red Diamond Merlot)
1 can (6 oz.) tomato paste
3 fresh thyme sprigs
2 fresh rosemary sprigs
1 bay leaf
1 to 2 c. beef stock (no idea how much I used, as I did not measure)

Instructions:

1.  Season the short ribs with salt and pepper.  Dredge in flour, shake off excess.

2. Heat olive oil in a Dutch oven over medium-high heat.  Brown ribs on all sides; be sure to work in batches/don't crowd.  Transfer ribs to slow cooker and set cooker to low.

3. If needed, add more oil to the Dutch oven.  Reduce heat to medium and add the onions/garlic mixture and the carrots.  Cook for around 10 minutes, or until vegetables have softened (I think I may have gone closer to 8 minutes).  Transfer to slow cooker.

4. Add wine to the Dutch oven to deglaze the pan, stir to scrape up the browned bits.

5. Add the tomato paste, thyme, rosemary, and bay leaf.  As you stir in, mash up any larger chunks of tomato paste with spoon.

6. Increase heat to medium-high and cook until thickened, 8-10 minutes.

7. Pour wine mixture over ribs and vegetables in slow cooker.  Add enough beef stock to come halfway up the sides of the ribs.

8. Cover, increase heat to high on slow cooker.  Cook for 6 hours or until ribs are falling off bone.

9. Discard bay leaf and herb stems.  Skim fat off of surface and serve with desired accompaniment. (I chose egg noodles, as that is our favorite.)  Enjoy!

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