Braised Short Ribs

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 GRAVY: 2 teaspoons all-purpose flour 1 tablespoon cold water In a large resealable plastic bag, combine the flour, salt, paprika and mustard. Add ribs in batches and shake to coat. In a large skillet, brown ribs in oil; drain. 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. 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.