ingredients

• 5  pounds beef short ribs
• 1  14-ounce can beef broth
• 1  12-ounce can dark beer
• 1  medium onion, cut into thin wedges
• 1/4  cup molasses
• 2  tablespoons balsamic vinegar
• 1  teaspoon dried thyme, crushed
• 1  teaspoon bottled hot pepper sauce
• 1/2  teaspoon salt
•   Mashed potatoes or hot buttered noodles (optional)
•   Fresh thyme leaves (optional)

directions

1. Place ribs in a 5- to 6-quart slow cooker. Add broth, beer, onion, molasses, vinegar, thyme, hot pepper sauce, and salt.

2. Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours.

3. Using a slottled spoon, transfer ribs to platter; cover to keep warm. Skim fat from cooking liquid. If desired, serve with mashed potatoes and garnish with fresh thyme leaves. Makes 4 to 6 servings.