Beer-Braised Beef Short Ribs



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Servings: 4 to 6
Prep Time: 20 mins
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Ingredients
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    5   pounds 
    beef short ribs
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    1  14  ounce can 
    beef broth
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    1  12  ounce can 
    dark beer
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    1   medium 
    onion, cut into thin wedges
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    1/4  cup 
    molasses
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    2   tablespoons 
    balsamic vinegar
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    1   teaspoon 
    dried thyme, crushed
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    1   teaspoon 
    bottled hot pepper sauce
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    1/2  teaspoon 
    salt
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    Mashed potatoes or hot buttered noodles (optional)
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    Fresh thyme leaves (optional)

Directions
1.
Place ribs in a 5- to 6-quart slow cooker. Add broth, beer, onion, molasses, vinegar, thyme, hot pepper sauce, and salt.
2.
Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours.
3.
Using a slottled spoon, transfer ribs to platter; cover to keep warm. Skim fat from cooking liquid. If desired, serve with mashed potatoes and garnish with fresh thyme leaves. Makes 4 to 6 servings.
Nutrition information
Per Serving: cal. (kcal) 481, Fat, total (g) 19, chol. (mg) 132, sat. fat (g) 8, carb. (g) 22, Monosaturated fat (g) 8, Polyunsaturated fat (g) 1, fiber (g) 0, sugar (g) 13, pro. (g) 46, vit. A (IU) 0, vit. C (mg) 2.36, Thiamin (mg) 0.16, Riboflavin (mg) 0.4, Niacin (mg) 7.7, Pyridoxine (Vit. B6) (mg) 0.68, Folate (g) 20.16, Cobalamin (Vit. B12) (g) 6.04, sodium (mg) 821, Potassium (mg) 1192, calcium (mg) 70.68, iron (mg) 6.12, Percent Daily Values are based on a 2,000 calorie diet
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Long slow cooking in a hearty braising liquid transforms tough short ribs into succulent, tender falling-off-the-bone meat.

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