- 4 to 5 pounds bone-in beef short ribs, cut into 3-inch pieces
- Salt and freshly ground pepper
- 2 thinly sliced yellow onions
- 3 cloves garlic, sliced
- 1 (2-pound) butternut squash, peeled and cut into chunks
- 1 (14 ½-ounce) can diced plum (Roma) tomatoes
- 1 (12-ounce) bottle ale OR dark beer
- 3 tablespoons flour
Brown short ribs: Preheat broiler or grill. Generously season ribs on all sides with salt and pepper. Working in batches if necessary, arrange ribs on a broiler pan and place under the broiler. Broil (grill) ribs, turning once, until well-browned, about 3 minutes on each side.
Transfer ribs to an oval 7-quart slow cooker. Scatter onions and garlic over ribs. Add squash. Pour in tomatoes with their juice and ale. Cover and cook on the high heat setting 5 to 6 hours, or on the low heat setting 7 to 8 hours. The meat should be separating form the bones, and squash should be tender.Using a slotted spoon, transfer ribs and squash to a shallow bowl or platter and cover loosely with foil to keep warm. Skim off excess fat from surface of sauce. Put slow cooker on high heat setting. In a small bowl, whisk together flour and ¼ cup water. Whisk flour mixture into sauce and cook, uncovered and stirring occasionally, until sauce is slightly thickened, about 15 minutes. Season to taste with salt and pepper. Spoon sauce over ribs and squash and serve.
Makes 6 servings
From “Williams-Sonoma Food Made Fast: Slow Cooker,” recipes by Norman Kolpas