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INGREDIENTS
- 3 medium onions, cut into wedges
- 3 to 3-1/2 pounds bone-in beef short ribs
- 1 bay leaf
- 1 bottle (12 ounces) light beer or nonalcoholic beer
- 2 Tbsp brown sugar
- 2 Tbsp Dijon mustard
- 2 Tbsp tomato paste
- 2 tsp dried thyme
- 2 tsp beef bouillon granules
- 1 tsp salt
- ¼ tsp pepper
- 3 Tbsp all-purpose flour
- ½ cup cold water
INSTRUCTIONS
- 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 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.
