Contest-Winning Braised Short Ribs

Name: Contest-Winning Braised Short Ribs
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 7 servings.
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

I've been relying on this braised short ribs 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

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 shallow dish, combine the flour, salt, paprika and mustard. Add ribs in batches and turn 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. Serve with ribs.

Nutrition Facts

1 each: 281 calories, 14g fat (5g saturated fat), 62mg cholesterol, 547mg sodium, 12g carbohydrate (4g sugars, 1g fiber), 22g protein.

Originally published as Braised Short Ribs in Holiday & Celebrations Cookbook 2011

Reviews

Click stars to rate

Average Rating:

suefalk

Nov 19, 2017

Gotta love slow cooker meals, and this one is AMAZING!! Mouth watering and tender. I served this with wide egg noodles for a stick-to-your-ribs meal.
Corwin44

Mar 18, 2017

These were tender, fall apart delicious, and really easy to make. I wasn't sure what kind of beer to use, but landed on blue moon Belgium white beer. I used two bottles of the six pack on 6lbs of ribs. I did double the flour mix to make up for the added ribs and added 1 teaspoon of powder beef bouillon to the flour mix. For the gravy I melted 3 tablespoons of butter then whisked in 3 tablespoons of the flour mix. I the added 2 1/2 cups of the drippings to create the delicious gravy. I served it over the ribs and mashed potatoes. This is easy enough to put into regular rotation and fancy enough to serve to guest and on special occasions.