Beef Short Ribs and Cranberry Gravy
Brown ribs as directed above. In a 5- to 6-quart slow cooker place onion, garlic, thyme, potatoes, carrots and cranberries. Add browned ribs. Decrease cranberry juice and broth amounts to 2 cups each. Pour juice and broth over ribs. Cover and cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours. Transfer meat and vegetables to a serving platter, reserving juices. Cover meat and vegetables; keep warm. For gravy, skim off fat from juices. Pour into a large skillet. Boil gently, uncovered, for 15 minutes or until reduced by half (2 cups). Serve gravy with ribs and vegetables.