4 pounds short ribs 1/4 cup cooking oil 1 cup all-purpose flour 1 teaspoon oregano 1 teaspoon dried parsley flakes 1 teaspoon seasoned salt 1/2 teaspoon garlic powder 1/2 cup chopped onion 1 cup water 1 cup beer
Combine flour, oregano, parsley, salt, and garlic powder; coat short ribs with mixture by dredging or shaking in a food storage bag. In a skillet over medium heat, brown short ribs on all sides in hot oil. Drain well and place in slow cooker. Add chopped onions, water, and beer. Cover and cook on low heat for 10 to 12 hours, or on high for 5 to 6 hours.
Serve with rice or potatoes. If desired, place juices in a saucepan and cook down until reduced and more flavorful. Mix together a little flour and cold water and add to juices if you want a thicker gravy to serve with the meat (stir in a little at a time while cooking until desired thickness).
I don't eat red meat, but do make it for my family before I go work evenings. I found some reduced price short ribs, and was madly looking for a recipe that would work time-wise for me and taste-wise for them. This was perfect, and they said it was wonderful. My husband often forgets to thank me or comment on my meals but he didn't forget this time. He said basically that it was so tender, you could chew it with your tongue. And tasty too. The rest of the family was similarly impressed. Thanks!