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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 Ingredients:
1/2 cup king arthur unbleached 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 king arthur unbleached all-purpose flour |
1 tablespoon cold water |
Directions:
1. 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.
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. Yield: 7 servings.
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