3 medium Onions, each cut into 8 wedges
8 beef short ribs
1 large bay Leaf
1 12 ounce can beer, your choice
2 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons tomato paste
2 teaspoons beef bouillon granules
1 teaspoon dried thyme leaves, crushed
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup water
3 tablespoons all purpose flour
Place onions in bottom of a slow cooker. Arrange short ribs on top and tuck bay leaf into center. Pour 1 cup of the beer over meat. In a small bowl, stir remaining beer, brown sugar, Dijon mustard, tomato paste, bouillon granules, thyme, salt and pepper until smooth. Pour mixture over meat. Cover and cook on high for 4 to 5 hours or on low for 8 to 10 hours or until meat is tender. Transfer meat and onions to a platter. Cover and keep warm. Skim fat from broth. Pour 2 cups of the broth into a small saucepan. In a jar, shake water and flour until smooth; stir into broth. Stirring over medium high heat, bring to a boil and boil until thickened. To serve, spoon some sauce over meat and onions. Serve remaining Sauce separately. Serve with: poppy seed noodles, buttered carrots and cole slaw. 4 servings.
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