ENGLISH
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1.
Season ribs with salt, pepper and toss in flour. In a Dutch oven over
medium- high heat, add vegetable oil and brown ribs on all sides; transfer
to the slow cooker.
2.
Pour off any excess fat from the Dutch oven, and return to medium
heat. Add onions and celery, cook until onions are golden and softened,
about 5 minutes; add garlic and dried thyme and rosemary, cook 1 minute.
3.
Add tomato paste and cook stirring for 2 minutes. Add beer and
reduce by half. Add beef broth, bring to a boil, remove from heat and pour
over ribs.
4.
Press button on slow cooker to LOW setting and cook covered for 6
hours.
5.
When 6 hours is up, add potatoes and carrots; stir and reset for 1
hour on LOW setting until potatoes and carrots are done and ribs are
tender.
6.
Transfer ribs and vegetables to a platter. Transfer sauce to a
saucepan over medium - high heat and boil until thickened, about 15
minutes. Add barbecue sauce and serve over ribs and vegetables.
