Crock Pot Short Ribs

Directions

1. 1Season short ribs with a good liberal amount of salt and pepper. In a large heavy skillet, add the neutral oil over high heat. Once hot, add ribs and brown on all sides.
2. 2Remove ribs once browned and turn heat down to low. Add Beer (porter works great) to pan and scrape up any bits that are stuck to the pan.
3. 3Add all ingredients to crock pot except the flour and butter. Pour the beer over the ribs from the pan and also add enough beef stock (or water in a pinch) to just cover the ribs.
4. 4Cook this on low for 8-9 hours in the crock pot. You can go longer if you want or need to. The ribs are done when they almost fall off the bone when you pick them up.
5. 5Once your ribs are done, cover them with a lid and let them sit in the fridge overnight or for a few days. You can skip this step and make the ribs immediately if you want. If you want to make them immediately, try to skim off as much fat as you can from the liquid or use a fat separator. Then continue with the prep.
6. 6When ready to serve ribs, skim off top layer of fat that will have solidified over ribs. Pull ribs out and set them aside. Strain leftover sauce through a mesh strainer. Discard all the veggies, but keep the sauce!
7. 7Chop ribs up into one rib segments. Try to keep the meat on the bone. Some will fall off though.
8. 8Add sauce to a large pot and set over medium-high heat. Bring to a boil and simmer, uncovered for 15-20 minutes.
9. 9In a small bowl, mix together butter (room temp) and flour until it forms a paste. Whisk this paste into the simmering sauce. This should thicken the sauce a bit. Continue to simmer for another 20-30 minutes until the sauce reaches desired thickness.
10. 105-10 minutes before you are ready to serve, add all the ribs into the pot with the sauce to heat them up.
11. 11Serve ribs and sauce over egg noodles or mashed potatoes!