Season short ribs with salt and black pepper.

Brown in oil with Herbs de Provence and garlic either in a skillet or in your cooker if it has a sear function.

Set meat aside and sear onions and mushrooms, then adding meat back in.

Add flour to the cooker, stirring to coat, then adding wine, allowing it to deglaze skillet or bottom of cooker.

Stir in the tomato paste, beef broth, and Worcestershire.

Cover and slow cook on the high setting for four hours or until tender.

Spoon off excess oil.

Make a slurry with cornstarch and water if it is not thick to your liking, stirring it in a cooking till the sauce thickens.

Serve meat, vegetables and gravy with mashed potatoes, noodles or rice as you like.