I’ve been relying on this recipe ever since I bought my first slow cooker some 19 years ago. The fall-off-the-bone-tender ribs are so good to come home to after a busy day.
—PEGGY EDWARDS HEBER CITY, UT
PREP: 20 MIN. • COOK: 6 HOURS • MAKES: 7 SERVINGS
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons paprika
1/2 teaspoon ground mustard
4 pounds bone-in beef short ribs
2 tablespoons canola oil
2 medium onions, sliced
1 cup beer or beef broth
1 garlic clove, minced
GRAVY
2 teaspoons all-purpose flour
1 tablespoon cold water
1. 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 the ribs in oil; drain.
2. Place onions in a 5-qt. slow cooker; add the ribs. Top with beer and garlic. Cover and cook on low for 6-7 hours or until the meat is tender.
3. Remove ribs and onions to a serving platter; keep warm. Skim the fat from the 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 minutes or until thickened. Serve with ribs.