Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        lean beef short ribs -- (up to 4 lbs)
     1/2  cup           flour
   1 1/2  teaspoons     paprika
   1      teaspoon      salt
     1/2  teaspoon      dry mustard
   2      medium        onions -- sliced, separated
                        -- into rings
   1      clove         garlic -- chopped
   1      cup           beer -- beef broth, or
                        -- water
   2      tablespoons   flour -- optional
   3      tablespoons   water -- optional

Preparation:

Place short ribs on broiler rack or in skillet and brown to remove fat; drain well. Combine 1/2 cup flour with the paprika, salt and dry mustard; toss with short ribs. Place remaining ingredients except 2 tablespoons flour and the water in Crock-Pot; stir to mix beef ribs with onions rings (be sure onions are under beef ribs -- not on top). Cover and cook on Low for 8 to 12 hours or on High for 4 to 6 hours. Remove short ribs to warm serving platter. If thickened gravy is desired, make a smooth paste of flour and water. Turn Crock-Pot to High and stir in paste. Cover and cook until gravy is thickened.