Slow cooked beef short ribs. Holla!

I made this for guests recently and it was a hit! I served it with some baked beans, corn, and grilled veggies. There were zero leftovers.

Ingredients

• 4 pounds (or so) boneless beef short ribs
  
• salt and freshly ground black pepper
• 2/3 cup brown sugar
  
• 1 teaspoon paprika
• 2-3 garlic cloves, crushed
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon dried ground thyme
• 2/3 cup ketchup
• 1 tablespoon yellow mustard
• 1 tablespoon Worcestershire

Directions

Preheat the oven to 300 degrees F.

Arrange the short ribs in a 13 by 9-inch baking dish and season with salt and pepper, to taste.

In a small bowl, combine all the remaining ingredients and stir to incorporate. Pour the sauce over ribs and toss well, coating all the pieces. Cover with aluminum foil and roast until cooked through and tender, about 3 hours. Remove the foil during the last 30 minutes of cooking to brown the top. The met should fall apart when you pull on it with a fork. Transfer to a serving platter and serve.