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Slow Cooker Beer Braised Short Ribs

slow cooker beer braised short ribs - featured image
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Tender, fall-off-the-bone short ribs braised in a rich, malty stout beer with caramelized onions and aromatic herbs, perfect for a comforting meal with minimal prep.

Ingredients

Scale
  • 3 to 4 pounds bone-in beef short ribs
  • 12-ounce bottle stout or porter beer (e.g., Guinness)
  • 2 large onions, thinly sliced
  • 4 cloves garlic, minced
  • 1 cup low sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 3 to 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or vegetable oil

Instructions

  1. Pat the short ribs dry with paper towels and season generously with salt and freshly ground black pepper.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches, sear the ribs on all sides until deeply browned, about 3-4 minutes per side. Transfer browned ribs to the slow cooker.
  3. In the same skillet, add sliced onions and cook for about 5 minutes until softened and slightly caramelized. Stir in minced garlic and cook for 1 more minute until fragrant.
  4. Pour in the beer, scraping up browned bits stuck to the skillet. Let it simmer for 2-3 minutes to reduce slightly.
  5. Stir in beef broth, tomato paste, Worcestershire sauce, brown sugar, thyme sprigs, and bay leaves. Mix well and pour the mixture over the ribs in the slow cooker.
  6. Cover and cook on low for 7 to 8 hours, or on high for 4 to 5 hours, until ribs are fork-tender and easily pull away from the bone.
  7. Remove ribs and keep warm. If desired, transfer braising liquid to a saucepan and reduce over medium heat until slightly thickened. Pour sauce over ribs before serving.

Notes

Do not skip browning the ribs to lock in flavor. Use a beer you enjoy drinking for best flavor. For a thicker sauce, reduce the braising liquid on the stove. Adjust seasoning before serving. For gluten-free, use gluten-free beer or substitute with beef broth and apple cider vinegar. Leftovers keep well refrigerated for 3 days or frozen for up to 3 months.

Nutrition

Keywords: slow cooker, beer braised, short ribs, comfort food, easy recipe, beef, stout, crock-pot

Find it online: https://yumnode.com/slow-cooker-beer-braised-short-ribs-recipe-easy-perfect-comfort-food/