Ingredients
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
Preparation
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.
