Short Ribs

•4 to 6 beef short ribs•1/2 cup flour•2 tablespoons sweet paprika
•1 teaspoon chili powder•1 teaspoon salt•1/4 teaspoon ground black pepper
•1 tablespoon olive oil•2 cups apple juice•1 cup beef broth
•1 medium onion, chopped•1 to 1 1/2 cups frozen pearl onions, thawed

Preparation:

Toss short ribs in a food storage bag or paper bag with the flour, paprika, chili powder, salt, and pepper. In a large skillet over medium heat, heat the olive oil. Sear the ribs on all sides, about 2 to 3 minutes on each side. Transfer ribs to the slow cooker. In the same skillet, heat the apple juice and beef broth; pour over the ribs and add chopped onion. Cover and cook on LOW heat for 6 hours. Add the pearl onions and continue cooking for 3 to 5 hours longer.