Instructions

• Pat the short ribs dry and season evenly with salt. Combine garlic powder, onion powder, paprika, brown sugar, black pepper, and chili powder, then rub this mixture over all sides of the meat.
• Heat olive oil in a large skillet over medium-high heat. Sear the short ribs in batches for about 1 minute per side, roughly 4-5 minutes per batch, ensuring space around each piece. Transfer the seared ribs to the slow cooker.
• Turn off the heat in the skillet and add the sliced yellow onion, peeled garlic cloves, and red wine. Set the heat to medium and use a silicone spatula to deglaze the skillet, softening the onions and garlic for 5 minutes.
• Stir in the beef bouillon cube, Worcestershire sauce, and Dijon mustard into the skillet mixture. Transfer this to the slow cooker, along with the beef broth, fresh thyme sprigs, and cut carrots.
• Cover the slow cooker and cook the short ribs on low for 7-8 hours.
• Carefully remove the carrots from the slow cooker, tent them with foil, and set aside. Skim any excess fat from the surface of the cooking liquid, and if the slow cooker is not already on high, adjust the heat setting.
• In a small container with a lid, combine the cornstarch and cold water, then shake vigorously to thoroughly combine the slurry.
• Stir the cornstarch mixture into the liquid in the slow cooker. Cover and allow the sauce to thicken for 3-5 minutes; it will remain thin, like an au jus, but will gain a slight thickening from the cornstarch.
• Spoon the rich red wine sauce over a bed of mashed potatoes, then serve with the tender short ribs and carrots. Consider using a bowl for serving to accommodate more sauce.