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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 6 |
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This came from an old oven recipe my mom had for short ribs. I added a few things, and these are always requested. Ingredients:
3 medium onions, cut into wedges |
3 to 3-1/2 pounds bone-in beef short ribs |
1 bay leaf |
1 bottle (12 ounces) light beer or nonalcoholic beer |
2 tablespoons brown sugar |
2 tablespoons dijon mustard |
2 tablespoons tomato paste |
2 teaspoons dried thyme |
2 teaspoons beef bouillon granules |
1 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons king arthur unbleached all-purpose flour |
1/2 cup cold water |
hot cooked noodles |
Directions:
1. Place onions in a 5-qt. slow cooker; add ribs and bay leaf. Combine the beer, brown sugar, mustard, tomato paste, thyme, bouillon, salt and pepper. Pour over meat. Cover and cook on low for 8-10 hours or until meat is tender.
2. Remove meat and vegetables to a serving platter; keep warm. Discard bay leaf. Skim fat from cooking juices; transfer juices to a small saucepan. Bring liquid to a boil.
3. Combine flour and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Serve with meat and noodles. Yield: 6 servings.
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