Recipe: Braised Short Ribs

I belong to a cooking group on the web, and figured since I was posting the recipe there, I would post it here, too! Enjoy.

The thing about buying beef in bulk is you sometimes get cuts that you wouldn't normally use. I don't believe I had ever cooked short ribs before, and Paul had gotten them out to thaw. I looked at fixing them for dinner last night, but every recipe called for long cooking, and it was already after six. So, we had macaroni and cheese with ham. I actually did make a white sauce for the cheese this time, as we were short on Velveeta.

Anyway, since the boys were leaving this afternoon for a Scout fishing trip on the Chesapeake, last night I decided to check for a crockpot recipe and we could have it for lunch before they left. The cookbook fell open to this page, so I figured that was a sign.

Braised Short Ribs

3 to 4 lb. lean beef short ribs (I suspect I had less, and they weren't very lean)
1/2 cup flour
1 1/2 teaspoons paprika
1 1/2 teaspoons salt
1/2 teaspoon dry mustard
2 medium onions, sliced and separated into rings
1 clove garlic, chopped (optional) (since when is garlic optional?)
1 cup beer, beef broth or water (I used beer)
2 tablespoons flour (optional)
3 tablespoons water (optional)

Place short ribs on broiler rack or in skillet and brown to remove fat; drain well. Combine 1/2 cup flour with the paprika, salt and dry mustard; toss with short ribs. Place remaining ingredients except 2 tablespoons flour and the water in crockpot; stir to mix beef ribs with onion rings (be sure onions are under beef ribs -- not on top). Cover and cook on low setting for 8 to 12 hours.

Remove short ribs to warm serving platter. If thickened gravy is desired, make a smooth paste of flour and water. Turn Crock-Pot to High setting and stir in paste. Cover and cook until gravy is thickened.

6 servings (about 3 quarts)

From "Rival Crock-Pot Cooking," Golden Press, Western Publishing Company, Inc. Racine, Wisconsin. Copyright 1975

Notes from Ruth: I didn't need to thicken the gravy as I had plenty of the flour/paprika mix to begin with and I used it all, even though I am pretty sure I didn't have 3-4 lbs of ribs. It cooked all night, longer than 12 hours, and was fine. I served it with rice, leftover veggies, and banana bread that Paul baked this morning from a mix. Matt and Paul liked it, Timmy, my picky one, hated it. Paul did suggest I not use beer next time. That could have been what Timmy didn't like. He doesn't like mustard, either.