Ingredients
- 3 medium onions, cut into wedges
- 3 pounds bone-in beef short ribs, trimmed of fat
- 1 bay leaf
- 12 ounces light beer, (non alcoholic 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
- 1/4 tsp pepper
- 3 Tbsp all-purpose flour
- 1/2 cup cold water
Instructions
Slow Cooker Short Ribs Instructions
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Place onions in a 5-quart (or larger) 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.
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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.
Instant Pot Short Ribs Instructions
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Set everything in the Instant Pot and set it for 45 minutes at high pressure, followed by 15 minutes of natural release time for the cooking time.
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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.
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Notes
Weight Watcher’s Nutritional Information – Beef short ribs are very high in fat. Trim as much fat as possible from them before cooking. Use a kitchen scale to measure your portions… 8 ounces (including bone) of beer braised beef short ribs = 14 points
Recipe graciously from Christina from ItisaKeeper.com
