1. In a medium sauce pan reduce the quart of beef stock to about 1 1/2 cups and set aside. 2. Season the short ribs with salt and pepper, and then dredge in flour until well coated. 3. Heat the olive oil in a large skillet over medium-high heat. 4. Cook the dredged ribs until browned on each side, about 5 minutes per side. 5. When browned on both sides, remove the ribs from the skillet and set aside. Reserve pan drippings for later. 6. To a slow cooker, add the onion as a bed, then add seared short ribs. Add any juice or drippings reserved from the pan. 7. Add the stout beer, reduced beef stock, smashed garlic cloves, bay leaf, butter, salt and fresh cracked pepper. 8. Place the lid on the slow cooker and set to low. 9. Cook for approximately 8 hours or until tender. When done strain off the grease before removing the ribs to a platter, then thicken the sauce with a cornstarch slurry. 10. Serve over egg noodles or rice and top with sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
