Ingredients

• 3-4 lb lean beef short ribs
• 1/2 cup flour
• 1 1/2 tsp paprika
• 1 tsp salt
• 1/2 tsp dry mustard
• 2 medium onions, sliced and separated into rings
• 1 clove garlic, chopped
• 1 cup beer, wine, beef broth (or water)
• 2 Tbsp flour
• 3 Tbsp water

Preparation

1. Place short ribs on broiler rack or in skillet and brown to remove fat; drain well.
2. Combine 1/2 cup flour with the paprika, salt and dry mustard; toss with short ribs.
3. Place remaining ingredients except 2 Tbsps flour and the water in slow cooker; stir to mix ribs with onion rings (be sure onions are under ribs – not on top). Cover and cook on Low for 8 – 12 hours or on High for 4 – 6 hrs.
4. 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.

Serves 6.