Pat the ribs dry, then season with salt and pepper.

Brown the ribs in oil over medium-high heat, working in batches.

In the same pot, cook the onions and carrots until they are soft.

Add garlic and tomato paste and stir for one minute.

Pour in the wine and scrape the brown bits from the pan.

Place everything in the slow cooker and add the broth, thyme, and Worcestershire sauce.

Cook for 8 hours on low heat until meat is tender.

Remove fat, and serve with mashed potatoes or rice.