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| Servings | 6 |
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 cup dark ale
- 2 tbsp Worcestershire sauce
- 1 tbsp dry mustar
- 2 bay leaves
- 1/2 tsp each salt and pepper
- 2 1/2 lb thinly sliced beef simmering short ribs, cut into 2- rib pieces (about 1- inch/2.5 cm thick strips)
- 1/4 cup all purpose flour
- In slow cooker, combine onion, garlic, ale, Worcestershire sauce, mustard, bay leaves, salt, pepper, and 1/2 cup water. Add ribs, turning to coat
- Cover and cook on low until ribs are tender, 6-8 hours. Discard bay leaves.
- Transfer ribs to serving platter; cover and keep warm. Whisk flour with 1/4 cup water; whisk into slow cooker. Cook, covered, on high until thickened, about 15 minutes. Pour sauce over ribs.
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