Red Wine-Braised Slow Cooker Short Ribs | Oregonian Recipes

Ingredients

• 5 pounds English-cut beef short ribs (bone-in), divided
• Salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil, divided
• 1 1/2 cups thinly sliced yellow onion
• 2 medium carrots, medium chopped
• 1 tablespoon minced garlic
• 2 tablespoons tomato paste
• 1 sprig fresh thyme (or 1 teaspoon dried thyme)
• 1 bay leaf
• 750-milliliter bottle red wine
• 2 cups low-sodium chicken broth
• 5 tablespoons all-purpose flour
• 1/3 cup water
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• Horseradish Sauce (see link to accompanying recipe in the directions)