**Okay friends, today is the last of my guest post series that my friends have done for me this week.  They have been the greatest blessing to me the past few days!!  I am almost all settled into my new place, and I’m just dying to cook something other than a can of soup or spaghetti (if you even call that “cooking”).  Last night we got fancy and had pancakes…from a mix.  Next week should be back to normal!

I’m going to end these guest posts with a bang by introducing to you my friend Christina.  She is so wonderful and was right on board to help me out when I asked (Thanks!).  She has made these delicious looking ribs.  (Can anyone say “SUPERBOWL FOOD!”).  And even better, you make them in the slow cooker.  That’s a winner in my book!**

Do you cringe when your family asks you what’s for dinner? Do you wish you had more time to spend with your family and less time in the kitchen? My recipe for Slow Cooker Beer Braised Short Ribs comes together in a snap and get devoured every time I make it!

Hi! I’m Christina, the chief cook and bottle washer at It’s a Keeper. I’m a northeastern Pennsylvania food blogger and a self-proclaimed recipe hoarder who reads cook books cover to cover like most people read a juicy novel. I’m also a wife and busy mom.

One of the most popular recipes on It’s a Keeper, are these Beer-Braised Short Ribs. It’s no wonder. They are obscenely delicious, incredibly easy to make and it’s virtually impossible to them mess up. The ribs are fall-off-the-bone tender and the sauce is thick and rich.

I usually serve them over my Easy Parmesan Orzo with Parmesan Roasted Green Beans on the side.

My 7 year-old has declared this recipe his “favorite dinner of all time”. And, you can see why thousands of my readers have downloaded this recipe.

For more dinner inspiration, be sure to check out my Easy Crock Pot Recipes, and .

Beer Braised Short Ribs in the Slow Cooker

Compliments of It’s a Keeper
http://www.itisakeeper.com

3 medium onions, cut into wedges
3 to 3-1/2 pounds bone-in beef short ribs
1 bay leaf
1 bottle (12 ounces) light beer or nonalcoholic beer
2 Tbsp brown sugar
2 Tbsp Dijon mustard
2 Tbsp tomato paste
2 tsp dried thyme
2 tsp beef bouillon granules
1 tsp salt
1/4 tsp pepper
3 Tbsp all-purpose flour
1/2 cup cold water

Place onions in a 5-qt. slow cooker; add ribs and bay leaf. Combine the beer, brown sugar, mustard, tomato paste, thyme, bouillon, salt and pepper. Pour over meat. Cover and cook on low for 8-10 hours or until meat is tender.

Remove meat and vegetables to a serving platter; keep warm. Discard bay leaf. Skim fat from cooking juices; transfer juices to a small saucepan. Bring liquid to a boil. Combine flour and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.