3 lbs boneless short ribs
2 tsp garlic powder
2 tsp onion powder
salt & pepper
1 Tbsp olive oil
1 Large onion, cut into 1 inch pieces
¼ cup red wine vinegar
1 Tbsp Worcestershire sauce
2 Tbsp dijon mustard
2 Tbsp tomato paste
1 Tbsp dried sage
1 Tbsp dried thyme
2 cups broth
2-3 Tbsp arrowroot powder
Heat a large skillet over medium heat and add 1 Tbsp olive oil.
In a small bowl mix together garlic powder, onion powder, salt and pepper.
Sprinkle on each side of the ribs and place in hot skillet.
Sear on all sides.
Meanwhile chop onion and add to the bottom of the slower cooker.
Add seared ribs to the top of the onion.
Add the red wine vinegar, Worcestershire sauce, dijon mustard, tomato paste, sage, thyme and broth to slow cooker.
Cook on low 6-8 hours or high for 3-4 hours or until tender and falling a part.
Remove ribs and strain liquid from slow cooker into a pot.
Bring to a simmer adding 2-3 Tbsp of arrowroot powder (Whisking to avoid lumps) and continue simmering until thickened to desired consistency.
Pour sauce over ribs and enjoy.