Sweet carrots and tangy tomato juice add surprising depth of flavor to this hearty dish— pair with a bold red wine for a memorable meal
Mix herbs, garlic powder, 1 tsp. salt and 1 tsp. coarse pepper; rub over ribs. Place carrots, onions, garlic and juice in 6-qt. slow cooker.
Add ribs. Cover; cook on low 8 hrs. or on high 4 hrs. Use slotted spoon to transfer beef and vegetables to platter; cover. Transfer cooking liquid to pot; skim fat. Bring sauce to a boil over medium heat. Reduce heat; simmer until reduced by half, 10 min. Serve over cauliflower and sweet potato pilaf, if desired.