Braised Short Ribs
|Lean beef short ribs||4 Pound|
|Flour||1⁄2 Cup (8 tbs)|
|Paprika||1 1⁄2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Onions||2 Medium, sliced and separated into rings|
|Garlic||1 Clove (5 gm), chopped|
|Beer/Beef broth / water||1 Cup (16 tbs)|
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 onion rings (be sure onions are under beef ribs not on top).
Cover and cook on low setting for 8 to 12 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 setting and stir in paste.
Cover and cook until gravy is thickened.