Braised Short Ribs and Vegetables

Ingredients

• 14 oz beef broth fat-free canned
• 4 pounds beef short ribs trimmed cut in half
• 15 oz canned tomatoes diced drained canned
• 4  carrots peeled coarsely chopped
• 8 servings grits hot cooked
• 1 teaspoon thyme leaves dried
• 0.5 cup cooking wine dry red
• 0.5 teaspoon pepper 
• 1.5 teaspoons salt 
• 1 medium size onion sweet cut into 8 wedges
• 1 tablespoon vegetable oil 

Equipment

• dutch oven
• slow cooker

Directions

1. Rinse short ribs, and pat dry.
2. Remove and discard silver skin, if necessary.
3. Sprinkle ribs with salt and pepper.
4. Cook short ribs in hot oil in a Dutch oven over medium heat 10 minutes on each side or until browned.
5. Transfer ribs to a 6-qt. slow cooker.
6. Add broth and next 5 ingredients to slow cooker. Cover and cook on HIGH 6 hours or until meat is tender.
7. Serve over hot cooked grits.
8. Sprinkle with chopped fresh thyme, if desired.