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Sprinkle ribs with salt and pepper. Add half of the ribs to ½ tablespoon of the oil in a large skillet over medium-high heat; brown for 6 to 8 minutes. Turn ribs with tongs; brown other sides. Transfer ribs to a 6-quart slow cooker. Repeat with remaining oil and ribs.
Add onion, garlic, potatoes, thyme and 2 cups of the broth to the slow cooker. Whisk together remaining 1 cup broth and flour until smooth. Add to slow cooker.
Cover and cook on low 8 to 10 hours or until tender. Transfer ribs to serving platter. Keep warm. Transfer potatoes, onions and garlic to the bowl of an electric mixer.
If thicker sauce is desired, cook horseradish sauce in slow cooker uncovered, on high 10 minutes or until slightly thickened, stirring occasionally.
Meanwhile, mash potatoes with an electric mixer. While mashing, drizzle 1 to 2 tablespoons of horseradish sauce into the potatoes until they are light and fluffy.
Serve ribs over mashed potatoes.
Nutrition facts per serving: 612 cal., 28 g fat, (11 g sat. fat), 168 mg chol., 1036 mg sodium, 41 g carbo., 5 g fiber, 51g pro.

Slow Cooker Beef Short Ribs with Mashed Potatoes and Horseradish Sauce