Contest-Winning Braised Short Ribs

• 1/2 cup all-purpose flour
• 1-1/2 teaspoons salt
• 1-1/2 teaspoons paprika
• 1/2 teaspoon ground mustard
• 4 pounds bone-in beef short ribs
• 2 tablespoons canola oil
• 2 medium onions, sliced
• 1 cup beer or beef broth
• 1 garlic clove, minced
• 2 teaspoons all-purpose flour
• 1 tablespoon cold water

1. In a shallow dish, combine the flour, salt, paprika and mustard. Add ribs in batches and turn to coat. In a large skillet, brown ribs in oil; drain.
2. Place onions in a 5-qt. slow cooker; add ribs. Top with beer and garlic. Cover and cook on low for 6-7 hours or until meat is tender.
3. Remove ribs and onions to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. 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 ribs.

allpurpose, salt, paprika, ground mustard, canola oil, onions, beef broth, garlic, flour, cold water

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