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Tender Slow Cooker Beer Braised Short Ribs

slow cooker beer braised short ribs - featured image
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A comforting and easy slow cooker recipe featuring fall-off-the-bone tender short ribs braised in dark beer with aromatic herbs and vegetables, perfect for effortless dinners.

Ingredients

Scale
  • 3 to 4 pounds bone-in beef short ribs
  • Salt and pepper, about 1 teaspoon salt and ½ teaspoon pepper per pound
  • ½ cup (60g) all-purpose flour (or gluten-free flour substitute)
  • 2 tablespoons olive oil or vegetable oil
  • 1 large yellow onion, roughly chopped
  • 4 cloves garlic, minced
  • 2 medium carrots, peeled and chopped into chunks
  • 2 celery stalks, chopped
  • 2 tablespoons tomato paste
  • 2 cups (16 fl oz) low sodium beef broth
  • 12 ounces (355 ml) dark beer (stout or dark lager)
  • 3 to 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 2 large bay leaves
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar

Instructions

  1. Pat the short ribs dry with paper towels, then season generously with salt and pepper. Let sit at room temperature for 15 minutes.
  2. Place flour in a shallow dish and lightly coat each rib, shaking off excess.
  3. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Sear ribs for 3-4 minutes per side until deep brown crust forms. Transfer ribs to slow cooker.
  4. In the same pan, sauté onion, carrots, and celery for 5 minutes until softened and starting to brown. Add garlic and cook for 30 seconds until fragrant.
  5. Stir in tomato paste and cook for 1 minute. Deglaze pan with a splash of beef broth or beer, scraping up browned bits.
  6. Add remaining beef broth, beer, Worcestershire sauce, brown sugar, thyme sprigs, and bay leaves. Stir well.
  7. Pour the liquid mixture over ribs in slow cooker. Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours until ribs are fork-tender.
  8. Remove ribs and keep warm. Skim excess fat from liquid. If desired, simmer liquid in saucepan to thicken. Serve ribs with braising sauce spooned over.

Notes

Searing ribs before slow cooking is essential for deep flavor and texture. Use a malty dark beer like stout or dark lager and avoid hoppy IPAs to prevent bitterness. Skim fat from sauce before serving. To thicken sauce, simmer or add cornstarch slurry. Gluten-free flour can substitute all-purpose flour for dredging. Leftovers taste better the next day. Store refrigerated up to 3 days or freeze up to 3 months.

Nutrition

Keywords: slow cooker, beer braised, short ribs, easy dinner, comfort food, beef, braised ribs, dark beer, slow cooking

Find it online: https://yumnode.com/tender-slow-cooker-beer-braised-short-ribs-recipe-perfect-for-easy-dinners/