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Contest-Winning Braised Short Ribs
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
- 1. 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.
- 2. 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.
- 3. 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.
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