3 pounds bone-in beef short ribs
1 tablespoon canola oil
4 medium carrots, cut into 1-inch pieces
1 10-ounce can beef broth
4 fresh thyme sprigs
1 bay leaf
2 onions, cut into 1/2-inch wedges
2 garlic cloves, minced
1 tablespoon tomato paste
1 cup dry red wine
1 cup chicken broth
4 teaspoons cornstarch
3 tablespoons cold water
Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a slow cooker. Add carrots, beef broth, thyme and bay leaf to ribs.
Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine and chicken broth. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender.
Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with ribs.