• Step 1

  Dust short ribs with pan-searing flour. Heat oil on MED in large braising pan. Brown short ribs lightly on all sides, 8-10 min. Remove short ribs; place in 6-8 qt slow cooker. Discard all but 1 Tbsp oil.

• Step 2

  Add garlic and mirepoix; cook 2-3 min more, stirring frequently. Add all-purpose flour; stir. Add wine; reduce to syrupy consistency (3-5 min).

• Step 3

  Add broth; bring to simmer. Pour stock mixture over meat in slow cooker. Add tomatoes, mushrooms, bay leaves, thyme; stir slightly to mix.

• Step 4

  Cover; cook on HIGH 4-5 hours or LOW 7-9 hours. Transfer short ribs to serving platter. Discard bay leaves; stir remaining thyme into sauce. Season to taste with salt and pepper. Pour sauce over short ribs; serve.

Note: When servings & ingredients are modified, nutrition & directions may vary.