I found this recipe from Campbell’s in a magazine and knew it would be an instant favorite of my hubby’s. I love how simple it is to make in my slow cooker. The ribs come out very tender….just the way I like them.
3 pounds beef short ribs, cut into individual pieces
2 tablespoons packed brown sugar
3 cloves garlic, minced
1 teaspoon dried thyme leaves, crushed
1/4 cup all-purpose flour
1 (10-1/2 ounces) can condensed French onion soup
1 (12 fluid ounces) bottle dark ale or beer
Hot mashed potatoes or buttered noodles
1. Put the ribs, brown sugar, garlic and thyme in a 3-1/2 to 6-quart slow cooker. Sprinkle with the flour and toss to coat.
2. Stir the soup and ale in a small bowl. Pour the soup mixture over the ribs.
3. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours or until meat is fork-tender. Remove ribs with a fork or tongs from the sauce. Spoon off any fat from the sauce before serving. Serve with potatoes or noodles. Makes 6 servings.