Slow Cooker Braised Short Ribs
¾ cups flour
½ teaspoon salt
½ teaspoon pepper
1 teaspoon paprika
4-5 boneless beef short ribs
3 tablespoons butter
2 tablespoons olive oil
½ onion, diced
2 garlic cloves, minced
1 can (15 ounces) diced tomatoes
1 tablespoon brown sugar
Combine flour, salt and pepper and paprika in a shallow baking dish or pie plate. Dredge short ribs in flour mixture, coating all sides.
Place butter and olive oil in a large skillet and place pan on medium-low heat until butter melts. Lightly shake excess flour off each rib and place ribs in pan. Brown the ribs on all sides; transfer to a slow cooker.
Without cleaning the skillet, sauté onions and garlic cloves. Drain the liquid from the tomatoes into the skillet and cook 2 to 3 minutes or until liquid is reduced.
Add tomatoes and sugar to the skillet and stir. Pour the tomato mixture over ribs. Cook on LOW 6-8 hours. Serve over rice or pasta.
Serves four to six.
Cook's note: These short ribs braise all day and turn out very tender. Short ribs can be fatty, if you are concerned about the fat content, you can make this dish the day before and refrigerate it then scrape off the fat that accumulates on top and reheat. When short ribs are on sale, I make a double batch and freeze half.