Mike Roy'S Souper Short Ribs For The Slow-Cooker

• 3 -4 lbs lean beef short ribs
• 3 tablespoons flour
• 3 tablespoons oil
• 1 (1 ounce) envelope onion soup mix
• 1 (10 ounce) can cream of mushroom soup (fat-reduced, if desired) (optional)
• 1/2 - 1 cup dry red california wine (I use 1/2 cup) or 1/2-1 cup water (I use 1/2 cup)

1. Dust short ribs with flour and place them in a hot large skillet over medium-high heat. Brown ribs on all sides in oil, and put them in the bottom of the crockery-cooker.
2. Stir together the wine and soups. Spoon this seasoning mix over meat so that each piece is coated.
3. Cover and cook at LOW for 6-8 hours.
4. Remove meat to a warm platter, and skim off any excess fat from cooking liquid. Thicken with roux and serve as gravy on the side, if desired. I don't bother with thickening the cooking liquid. It's great as it is!

flour, oil, onion soup, cream of mushroom soup, red california wine

Taken from www.food.com/recipe/mike-roys-souper-short-ribs-for-the-slow-cooker-326345 (may not work)