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This recipe for Slow Cooker Braised Short Ribs is one of my personal favorites. My kids love meat and potato dinners but I don't always have time to tend to a roast in the oven. These short ribs braise all day and turn out very tender. Short ribs can be fatty (that's why they taste so good!). If you are concerned about the fat content, you can make this dish the day before and refrigerate it then scrape off the fat that accumulates on top and reheat. This dish also freezes very well. Whenever short ribs are on sale, I make a double batch of this recipe and freeze half.

Slow Cooker Braised Short Ribs

¾ cups flour
½ teaspoon each salt and pepper
1 teaspoon paprika
4-5 beef, boneless short ribs
3 Tablespoons butter
2 Tablespoons olive oil
½ onion, diced
2 garlic cloves, minced
1 (15 ounce) can diced tomatoes
1 Tablespoon brown sugar

Combine flour salt & pepper and paprika in a shallow baking dish or pie plate. Dredge short ribs in flour mixture, coating all sides. Place butter and olive oil in a large skillet and place pan on medium-low heat until butter melts. Lightly shake excess flour off each rib and place ribs in pan. Brown ribs on all sides. Place ribs in bottom of a slow cooker. Without cleaning the skillet, sauté onions and garlic cloves. Drain the liquid from the tomatoes into the skillet and cook for 2-3 minutes or until liquid is reduced. Add tomatoes and sugar to the skillet and stir. Pour the tomato mixture over ribs. Cook on low for 6-8 hours. Serve over rice or pasta.

(Serves 4-6)

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