Ingredients

The following ingredients have 4 Servings
  • 1/3 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 bone-in beef short ribs (4 inches thick each), English cut (about 4 lb)
  • 1 tablespoon olive oil
  • 1 medium onion, sliced
  • 4 cloves garlic, finely chopped
  • 2 tablespoons sweet paprika
  • 1 tablespoon smoked paprika
  • 1/4 teaspoon ground red pepper (cayenne)
  • 2 cups Progresso™ beef flavored broth
  • 1/4 cup Muir Glen™ organic tomato paste
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley

Instruction

  • Spray 5-quart slow cooker with cooking spray.
  • In shallow pan, stir together flour, salt and pepper. Coat all sides of short ribs in flour mixture. Reserve any remaining flour mixture.
  • In 12-inch skillet, heat oil over medium-high heat. Add 4 short ribs; cook 5 to 7 minutes, turning occasionally, until browned. Transfer ribs to slow cooker. Repeat with remaining 4 short ribs.
  • Reduce heat to medium; add onions to same skillet with drippings. Cook and stir 3 to 4 minutes or until softened. Add garlic; cook and stir 1 minute. Add paprika, smoked paprika, red pepper and remaining flour mixture; cook and stir 1 minute. Beat in broth and tomato paste with whisk. Heat to boiling, scraping any browned bits on bottom of skillet. Remove from heat; carefully pour broth mixture over short ribs in slow cooker.
  • Cover; cook on Low heat setting 8 to 10 hours or until ribs are fall-apart tender. Transfer short ribs to serving platter. Spoon off any fat from sauce in slow cooker. Stir sauce; pour over ribs, and garnish with parsley. Serve with sour cream and egg noodles, if desired.