Ingredients Jump to Instructions ↓

  1. 3 medium onions, cut into wedges

  2. 3 to 3-1/2 pounds bone-in beef short ribs

  3. 1 bay leaf

  4. 1 bottle (12 ounces) light beer or nonalcoholic beer

  5. 2 tablespoons brown sugar

  6. 2 tablespoons Dijon mustard

  7. 2 tablespoons tomato paste

  8. 2 teaspoons dried thyme

  9. 2 teaspoons beef bouillon granules

  10. 1 teaspoon salt

  11. 1/4 teaspoon pepper

  12. 3 tablespoons all-purpose flour

  13. 1/2 cup cold water Hot cooked noodles

Instructions Jump to Ingredients ↑

  1. Place onions in a 5-qt. slow cooker; add ribs and bay leaf. Combine the beer, brown sugar, mustard, tomato paste, thyme, bouillon, salt and pepper. Pour over meat. Cover and cook on low for 8-10 hours or until meat is tender. Remove meat and vegetables to a serving platter; keep warm. Discard bay leaf. Skim fat from cooking juices; transfer juices to a small saucepan. Bring liquid 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 meat and noodles. Yield: 6 servings.


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