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Braised Short Ribs

I've been relying on this recipe ever since I bought my first slow cooker some 19 years ago. The fall-off-the-bone-tender entree is much appreciated on busy days.—Peggy Edwards, Heber City, Utah

7 ServingsPrep: 20 min. Cook: 6 hours

Ingredients

1/2 cup all-purpose flour
1-1/2 teaspoons salt
1-1/2 teaspoons paprika
1/2 teaspoon ground mustard
4 pounds bone-in beef short ribs
2 tablespoons canola oil
2 medium onions, sliced
1 cup beer or beef broth
1 garlic clove, minced
GRAVY:
2 teaspoons all-purpose flour
1 tablespoon cold water

Directions

In a large resealable plastic bag, combine the flour, salt, paprika
and mustard. Add ribs in batches and shake to coat. In a large
skillet, brown ribs in oil; drain.
Place onions in a 5-qt. slow cooker; add ribs. Top with beer and
garlic. Cover and cook on low for 6-7 hours or until meat is tender.
Remove ribs and onions to a serving platter; keep warm. Skim fat from
cooking juices; transfer to a small saucepan. Bring to a boil.
Combine flour and water until smooth; gradually stir into the pan.
Bring to a boil; cook and stir for 2 minutes or until thickened.

2 of 2

Braised Short Ribs (continued)

Directions (continued)

Serve with ribs. Yield: 7 servings.

Nutrition Facts: 1 serving equals 281 calories, 14 g fat (5 g saturated fat), 62 mg cholesterol, 547 mg sodium, 12 g carbohydrate, 1 g fiber, 22 g protein.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.