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Contest-Winning Braised Short Ribs

 Contest-Winning 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


  • 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


  • 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.

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Contest-Winning Braised Short Ribs (continued)

Directions (continued)

  • Combine flour and water until smooth; gradually stir into the pan.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Serve with ribs. Yield: 7 servings.
Nutritional 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.