Slow-Cooker Short Rib Dinner

Ingredients

• 2 lb beef ribs cut into individual rib sections
• 0.5 large onion cut into 4 wedges
• 2  sun-dried olives cut into thin strips (not oil-packed)
• 4 medium carrots cut in half lengthwise and crosswise
• 1 lb potatoes - remove skin red
• 1  garlic clove minced
• 0.5 cup wine dry red
• 1 cup water 
• 1 teaspoon beef bouillon from cube instant
• 0.5 teaspoon salt 
• 0.5 teaspoon thyme leaves dried
• 0.5 teaspoon basil dried
• 0.3 teaspoon pepper 
• 2 tablespoons flour all-purpose

Equipment

• bowl
• frying pan
• microwave
• measuring cup
• slotted spoon
• slow cooker

Directions

1. Brown beef ribs in large nonstick skillet over medium-high heat until browned on all sides, turning frequently.
2. Meanwhile, in 4 to 6-quart slow cooker, layer onion, tomato, carrots, potatoes and garlic.
3. Spoon browned beef into slow cooker.
4. Drain off any fat from skillet; add wine, 1/2 cup of the water and bouillon to skillet. Cook over medium heat until mixture comes to a boil, stirring occasionally.
5. Sprinkle beef with salt, thyme, basil and pepper.
6. Pour hot wine mixture over beef.
7. Cover; cook on low setting for 8 to 10 hours.
8. About 15 minutes before serving, with slotted spoon, remove beef and vegetables from slow cooker; place in serving bowl. Skim off fat from cooking juices in slow cooker.
9. In 4-cup glass measuring cup or medium bowl, blend remaining 1/2 cup water and flour until smooth.
10. Pour juices from slow cooker into flour mixture; mix well. Microwave on HIGH for 3 to 4 minutes or until mixture boils, stirring once halfway through cooking.
11. Pour sauce over beef and vegetables.