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In a large skillet over high, heat half of the oil. Add half the ribs, reduce the heat to medium-high and cook until the ribs are browned on all sides, about 3 minutes per side. Transfer the ribs and most of the oil to a 5- to 7-quart slow cooker. Repeat with the remaining ribs and oil. Transfer the second batch of ribs to the slow cooker, but leave about 2 tablespoons of the oil in the skillet.
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This Oct. 6, 2014 photo shows red wine braised slow ...
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This Oct. 6, 2014 photo shows red wine braised slow cooker short ribs in Concord, N.H. There is not
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Reduce the heat under the skillet to medium-low and add the onion and carrots. Cook, stirring occasionally, until golden brown, 20 to 25 minutes. Add the garlic and cook for 1 minute. Add the tomato paste, thyme and bay leaf and saute for 2 minutes. Transfer the vegetable mixture to the slow cooker.
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Return the skillet to medium heat and add the wine. Bring the wine to a boil and simmer until it is reduced to about 1 cup. Transfer to the slow cooker, then add the broth. Cover the slow cooker and cook on low for 9 to 10 hours, or on high for 4 to 5 hours, or until the meat is very tender and falling off the bone.
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Use tongs to transfer the ribs to a platter and let stand until they are cool enough to be handled.
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Meanwhile, strain the liquid in the slow cooker through a mesh strainer into a large saucepan, discarding the solids. Skim off any fat that floats to the surface, then bring to a boil over medium-high heat.
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Whisk together the flour and water. In a steady stream while whisking, add half of the flour mixture to the cooking liquid. Bring the sauce to a boil and whisk in more of the flour mixture, if necessary, to achieve the desired consistency. The sauce should be thick, but still easily poured. Simmer for 5 minutes. Whisk in the mustard and lemon juice, then season with salt and pepper.
