Boneless Braised Beef Short Ribs - RJ style

Now I made these in a pressure cooker.  If you don't have one you can cook them for about 3 hours in a large pot, put foil over the top of the pot and the lid on top, and simmer on low.

6  large boneless beef short ribs (or more if u desire, they're pretty big)
I used ribs very low in fat.  They come out yummy and very little grease in sauce
1  tablespoon olive oil
1  14oz can organic ready-cut diced tomatoes (or 1 3/4 cup fresh tomatoes diced, remove seeds)
1  6oz can tomato paste
1  tbsp chopped garlic (I use the stuff in the jar) or a couple cloves instead
1  tsp onion powder
2  tbsp flour
1/2 tsp ground Thyme
4-5 cups beef broth (I make my own with Minor's mix so it's not so strong, Swanson's will work)
1  cup Red wine (any sweet table wine will work)
5-6 large carrots cut in 1 or 1 1/2" pieces
Sea Salt & pepper


Take a paper towel and blot the meat to remove excess moisture, and then sprinkle each rib with Sea Salt (don't use a ton!!) and pepper.
In a non-stick pan heat up the oil and brown the ribs on all 4 sides until nice and browned. 
(if not using pressure  cooker you can do this directly in the pot you will simmer in)
While browning, heat up pressure cooker and add in tomatoes, paste, garlic, onion, thyme, wine, and half of the broth.  
Don't forget to scrape the meaty bits and liquid from your browning pan into the pot.  It's important to flavor.
If you browned in the pot you are using, scrape up the bits from the bottom when you add liquid and mix in.
In a small cup add flour and SLOWLY mix in a small amount of the broth until it's creamy and pours well.
Add this to the pressure cooker.
Add your browned ribs and pour the rest of the broth until the ribs are just covered with liquid.
Toss in your chopped carrots.
Seal the cooker and bring up to 15 lbs of pressure (most standard cookers are 15 lbs if they don't have a gauge)
Cook (while listening to it sing) for 45 minutes.
Then remove from heat and let cool down.  Remove safety lid and serve!