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Braised Short Ribs

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


Serves 6

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 slow cooker; 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 slow cooker to High and stir in paste. Cover and cook until gravy is thickened.

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