Makes 4 Servings



  • 3 medium onions, cut into wedges
  • 3 pounds bone-in beef short ribs
  • Bay leaf
  • 3/4 can (12oz) EH? Light Beer
  • 2 tbsp brown sugar
  • 2 tbsp Dijon mustard
  • 2 tbsp tomato paste
  • 2 tsp dried thyme
  • 2 tsp beef bouillon granules
  • 1 tsp salt
  • 1/4 tsp pepper
  • 3 tbsp all-purpose flour
  • 1⁄2 cup cold water


Step 1 – Place onions in a 5-qt. crock-pot; add ribs and bay leaf

Step 2 – Combine the EH? Light Beer, brown sugar, mustard, tomato paste, thyme, bouillon, salt and pepper. Pour over meat. Cover and cook on low for 8 – 10 hours or until meat is tender

Step 3 – Remove meat and onions to a serving platter (remove bay leaf); keep warm

Step 4 – Skim fat from cooking juices; transfer juices to a small saucepan, bring liquid 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 over ribs

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