Super Short Ribs

• 3 medium onions, cut into wedges
• 3 to 3-1/2 pounds bone-in beef short ribs
• 1 bay leaf
• 1 bottle (12 ounces) beer or nonalcoholic beer
• 2 tablespoons brown sugar
• 2 tablespoons Dijon mustard
• 2 tablespoons tomato paste
• 2 teaspoons dried thyme
• 2 teaspoons beef bouillon granules
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons all-purpose flour
• 1/2 cup cold water
• Hot cooked noodles

1. Place onions in a 5-qt. slow cooker; add ribs and bay leaf. Combine the beer, brown sugar, mustard, tomato paste, thyme, bouillon, salt and pepper. Pour over meat.
2. Cover and cook on low for 8-10 hours or until meat is tender.
3. Remove meat and vegetables to a serving platter; keep warm. Discard bay leaf. Skim fat from cooking juices; transfer juices to a small saucepan. Bring liquid to a boil.
4. Combine flour and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and noodles.

onions, bay leaf, nonalcoholic, brown sugar, mustard, tomato paste, thyme, beef bouillon granules, salt, pepper, allpurpose, cold water, noodles

Taken from www.tasteofhome.com/recipes/super-short-ribs/ (may not work)