Cider-Braised Beef Ribs

Toss beef ribs with 3/4 cup flour, 1 teaspoon salt, 1/4 teaspoon pepper, and onion powder. Heat vegetable oil in a large skillet over medium heat. Brown ribs, turning frequently to brown all sides. Pour the beef broth into a 5 to 6-quart slow cooker; add the vegetables. Arrange ribs on the vegetables, then pour 1 cup of the apple cider into the hot skillet, stirring to get all browned bits. Pour the skillet apple cider into the slow cooker along with the remaining 1 cup of apple cider. Add rosemary and cook on LOW for 8 to 10 hours.

Serve with the juices or thicken the liquids on the stovetop. If thickening, pour the juices into a saucepan; skim excess fat. Bring mixture to a boil. Reduce heat to medium and continue cooking for about 5 minutes, or until slightly reduced and more flavorful. Combine 2 tablespoons flour with 2 tablespoons cold water, stirring until smooth. Stir into the liquid and continue cooking, stirring, until thickened. Taste and add salt and pepper, if desired.
Serves 4 to 6.

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Mexican Style Short Ribs Recipe
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Beef Ribs Recipes
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Round Steak Recipes
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Beef Stroganoff Recipes
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