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SLOW COOKER BEER BRAISED SHORT RIBS
4 lbs. beef short ribs, trimmed
1 tbsp. vegetable oil
2 lbs. small red potatoes, scrubbed and scored
8 carrots, peeled and cut into chunks
2 large onions, cut into thick wedges
1 bottle (12 oz.) beer or non-alcoholic malt beverage
8 tbsp. FRENCH'S® Spicy Brown Mustard, divided
3 tbsp. FRENCH'S® Classic Worcestershire Sauce, divided
2 tbsp. all-purpose flour
SEASON ribs with salt and pepper if desired. Heat oil in large skillet and brown ribs in batches. Arrange vegetables in bottom of slow cooker. Place ribs on top of vegetables.
COMBINE beer, 6 tablespoons Spicy Brown Mustard and 2 tablespoons Worcestershire Sauce and pour over ribs. Cook covered on Low 8 to 10 hours or High 5 to 6 hours or meat is very tender. Remove meat and vegetables from slow cooker and keep warm.
SKIM fat from broth. Combine flour with 1/4 cup water and stir into slow cooker. Cook covered on High 15 minutes or until thickened. Stir in remaining 2 tablespoons Spicy Brown Mustard and 1 tablespoon Worcestershire Sauce and heat through.
SERVE gravy with meat and vegetables.