|2 tbsp||vegetable oil|
|5 lbs||beef short ribs|
|3 tbsp||dijon mustard|
|1/2 tsp||ground cayenne pepper|
|1 (I used 2 since they were small)||whole bay leaf|
|1/4 tsp||ground allspice|
|2 tbsp||balsamic vinegar|
|1 tsp||ground cumin seeds|
|2 tbsp||tapioca||crushed (or use quick cook)|
|2 tsp||ground paprika||(smoked, if you have it)|
|1 -341 ml can||dark beer|
|1 tsp||ground black pepper|
|2 cups||onions||thinly sliced|
|1/4 cups||molasses||(or brown sugar)|
|2 tsp||dry thyme leaves|
|400 ml||Beef broth|
1. While heating oil in skillet over medium-high heat, season the ribs with salt and black pepper.
2. In batches, brown ribs in the pan, about four minutes per side. Once the ribs are placed in the pan, only move them to flip them over. Transfer the ribs to the slow cooker insert.
3. Reserve 1 tablespoon of fat in the pan, add butter and cook the onions, stirring occasionally until caramelized. Approximately 10-15 minutes over medium heat.
4. Stir in the molasses until the onions are coated. Add the beer and broth and bring to a simmer. Scrape up any brown bits from the bottom of the pan. Remove the pan from heat, stir in the tapioca, balsamic vinegar, bay leaves, 1 teaspoon of thyme and the rest of the spices.
5. Cook on low for 8-10 hours, or high for 4-5 hours.
6. Transfer the ribs to a dish and pour the liquid into a bowl. You can refrigerate this over night to make it easy to skim off the hardened fat, but I just waited a couple of hours and skimmed off the fat that rose to the top.
7. Place the ribs meat-side down in a pot, pour the liquid over top and heat on the stove for about 15 minutes over medium heat.
8. Transfer the ribs to a platter.
9. Whisk 1 teaspoon of thyme and mustard into the sauce. Pour one cup over the ribs and use the rest for dipping.