Braised Short Ribs2

Course : Crockpot
Serves: 6
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Ingredients:

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 / Directions:

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.


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