1) Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. Brown ribs in batches on all sides; transfer to a 4 or 5 quart slow cooker. Add carrots, broth, thyme and bay leaf to ribs.
2) Add onions to same skillet; cook and stir over medium heat 8 minutes or until tender. Add garlic and tomato paste; cook 1 minute. Stir in wine. Bring to a boil; cook 10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender.
3) Remove beef and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juice to a boil. Mix cornstarch and water until smooth; gradually stir into pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Season with salt and pepper. Serve ribs with vegetables and gravy.
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|Serving Size: 1 Serving (727g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 419 (50%)|
|Amt Per Serving||% DV|
|Total Fat 46.5g||62 %|
|Saturated Fat 17.8g||89 %|
|Monounsaturated Fat 20.1g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 158.8mg||49 %|
|Sodium 421.7mg||15 %|
|Potassium 1988.4mg||52 %|
|Total Carbohydrate 42.5g||13 %|
|Dietary Fiber 11g||44 %|
|Sugars, other 31.5g|
|Protein 48.1g||69 %|
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Calories per serving: 837
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