Contest-Winning Beef Short Ribs

1. If you have time: 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 lard on medium high heat; drain. If you don’t have time: skip the browning step (no lard or flour needed) and season the ribs with the sea salt, paprika and mustard and place on the onions in the slow cooker.
2. Place onions in a 5qt slow cooker; add ribs. Top with beer and garlic. Cover and cook on low for 6-7 hours or until meat is tender. Remove the ribs and onions; cover with foil to rest. Make gravy and serve with a celery root puree or mashed potatoes or egg noodles, buttery carrots or green beans and a slice of crusty bread to wipe up the gravy.

To make gravy from drippings: Transfer cooking juices from the slow cooker to a small saucepan. Bring to a boil. Combine 2 tsp AP flour and 1 Tbsp cold water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

Make 2 at once! To freeze a 2nd meal to cook later:

1. To Freeze: Label a gallon-sized plastic freezer bag. Skip the browning step, add everything to the bag except the flour and lard. Remove as much air as possible, seal, double bag and freeze. Label with instructions or put this card between the bags.
2. To Cook: Thaw freezer bag overnight in the refrigerator*, add contents to a 5-qt slow cooker and cook for 6-7 hours on Low. Once the ribs are cooked through and tender, remove the meat and onions from the slow cooker and cover with foil.

*Technically you shouldn’t cook from frozen but I’ve done it in a pinch, just add an extra hour to the cook time.