Directions:
Season the ribs with salt and pepper. Pour oil into a large skillet and heat on medium heat. Sauté the ribs in batches until they are brown on each side, then transfer them to a slow cooker. Also, add broth, thyme, bay leaf, and carrots to the ribs.
Next, add sliced onions into the same skillet and sauté over medium heat until tender. Add minced garlic and pour tomato paste; cook and simmer for another 1 minute. Add beef broth and bring to a boil.
Cook for a few more minutes until the liquid reduces to half. Then, slowly pour it into the slow cooker and cover it. Cook on low for around 6-8 hours until the meat gets tender.
After that, take the ribs and vegetables out and keep them warm. Take the cooked juices out in a small saucepan and skim the fat. Dispose of the bay leaf and thyme; boil the juices.
Mix cornstarch with water in a small bowl until smooth and add it to the cooking juices. Simmer until the sauce thickens and add salt and pepper to taste. Pour the sauce over ribs and veggies and serve.
Enjoy 🙂