Cookin’ with Carolyn Contest-Winning Braised Short Ribs

Contest-Winning Braised Short Ribs
1/2 cup flour
1-1.2 tsp. salt
1-1/2 tsp. paprika
1/2 tsp. ground mustard
4 lbs. bone-in beef short ribs
2 Tbsp. canola oil
2 medium onions, sliced
1 cup beer or beef broth
1 garlic clove, minced
2 tsp. flour
1 Tbsp. cold water
In a large resealable plastic bag, combine the flour, salt, paprika and mustard. Add ribs in batches and shake to coat. In a large skillet, brown ribs in oil; drain. Place onions in a 5-qt. slow cooker; add ribs. Top with beer and garlic. Cover and cook on low for 6-7 hours or until meat is tender. Remove ribs and onions to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine flour and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 min. or until thickened. Serve with ribs.

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