Ale-Braised Short Ribs

• 4-5 Lbs. Short ribs
• Salt & freshly ground pepper
• 2 Yellow onions, thinly sliced
• 3 Garlic cloves, sliced
• 2 Lbs. Butternut squash, peeled and cut into chunks
• 1 14.5 oz can Plum tomatoes, diced with juice
• 12 oz. Ale or dark beer
• 3 Tbl flour

1. Preheat broiler. Generously season ribs on all sides with salt and pepper. Working in batches, if necessary, arrange ribs on broiler pan and place under broiler. Broil ribs, turning once, until well browned, about 3 minutes on each side. Transfer ribs to slow cooker.
2. Scatter onion and garlic over ribs. Add squash. Pour in tomatoes with juice and ale. Cover and cook on high 5-6 hours or low for 7-8 hours. Meat should be separating from the bones and squash should be tender.
3. Using slotted spoon, transfer ribs and squash to shallow bowl or platter and cover with aluminum foil to keep warm. Skim off excess fat from the surface of the sauce. Put slow cooker on high heat. In a small bowl, whisk together flour and 1/4 cup water. Whisk flour mixture into sauce and cook, uncovered, and stirring occasionally, until sauce is slightly thickened, about 15 minutes. Season to taste with salt and pepper. Spoon the sauce over ribs and squash and serve.

short ribs, salt, yellow onions, garlic, butternut squash, tomatoes, ale, tbl flour

Taken from www.epicurious.com/recipes/member/views/ale-braised-short-ribs-50072365 (may not work)