Preparation:
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 Crock-Pot; stir to mix beef ribs with onions rings (be sure onions are under beef ribs -- not on top). Cover and cook on Low for 8 to 12 hours or on High for 4 to 6 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 and stir in paste. Cover and cook until gravy is thickened. |
