Beer-Braised Beef Short Ribst



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)

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: 4-6 servings.