Beer Braised Short Ribs Slow Cooker

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Prep: 10 minutes

Cook: 8 hours

Total: 8 hours 10 minutes

Crock pot short ribs on a white platter with a red napkin

These Slow Cooker Beer Braised Short Ribs are tender and melt in your mouth. Plus, the sauce is pure decadence! This is seriously one of the best slow cooker recipes of all time and one of the most popular on my site. Crock pot short ribs on a white platter with a red napkin Lately, I've been hearing a lot about short ribs. Julie Powell talked about them in her book Cleaving: A Story of Marriage, Meat, and Obsession (here's the Kindle edition). The contestants on Top Chef are always whipping up recipes with them. The Food Network chefs have been using them a lot lately, too. Therefore, I had to try and put my own Slow Cooker spin on this delicious trend.

What Makes this Crock Pot Short Ribs Recipe Work

You will be completely amazed by how flavorful and rich these ribs are. Specifically, how decadent sauce is. I'm going to be begging my butcher for short ribs on a regular basis now! It's definitely one of the best slow cooker recipes of all times. The slow cooker is indeed the perfect method for these Crock Pot Short Ribs. Especially, as the low and slow way of cooking makes the beef fall off the bone tender.

Make These Slow Cooker Short Ribs – Step by Step

Step One: First, combine the brown sugar, mustard, tomato paste, thyme, bouillon. (Photo 1 below)
Step Two: After this add the beer.(Photo 2 below)
Step Three: Stir to combine.(Photo 3 below)

step by step photos for making crock pot short ribs braised in beer

Step Four: Next season the short ribs with salt and pepper.(Photo 4 below)
Step Five: Then add garlic to the bottom of the crock pot.(Photo 5 below)
Step Six: Place the short ribs in the Crock pot and add a bay leaf. (Photo 6 below)
Step Seven: Pour sauce over the meat. (Photo 7 below)

step by step photos for making crock pot short ribs braised in beer

Step Eight: Finally, cover and cook on low for 8 hours or until meat is tender. Remove short ribs and cover with foil. Skim fat from cooking juices. (Photo 8 below)
Step Nine: Next, place juice in a sauce pan. This fat skimmer is amazing. (Photo 9 below)
Step Ten: Then, bring liquid to a boil.(Photo 10 below)
Step Eleven: Combine flour and water until smooth then add to juices. Lastly, cook and stir for 2 minutes or until thickened. Place Short Ribs back in Sauce and serve. (Photo 11 below)

step by step photos for making crock pot short ribs braised in beer

Short ribs? What Are they?

Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness. You can learn more about this cut here. They are very different from traditional ribs, which are much thinner and not quite as meaty.

Can you make this braised short ribs recipe in the oven?

These short ribs can be made in a Dutch oven and baked in the oven. Just brown the short ribs first, then put on the lid and bake. Next, cook at 350 for 2 to 2 1/2 hours. Ribs should be fork-tender and falling off the bone. Finally, remove pan from oven and allow to sit for at least 20 minutes prior to serving. slow cooker short ribs braised in beer on a white platter

Expert Tips for Making the Best Beef Short Ribs Slow Cooker

In the first place, I thought I would have to take the time to brown the Short Ribs. However, I found that they come out perfect without taking the time to do this step. Also, anyway I can save time, is a winner in my book.

These short ribs go perfectly over my Creamy Polenta, mashed potatoes or cauliflower rice.
Try different beers. Guinness is a favorite for braising ribs or similarly add a full bodied red wine, such as Cabernet.
These beef ribs freeze beautifully.

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Crock pot short ribs on a white platter with a red napkin

3 medium onions cut into wedges
3 pounds to 3-1/2 bone-in beef short ribs
1 bay leaf
12 ounces bottled beer or nonalcoholic beer
2 Tbsp brown sugar
2 Tbsp Dijon mustard
2 Tbsp tomato paste
2 tsp dried thyme
2 tsp beef bouillon granules
1 tsp salt
1/4 tsp pepper
3 Tbsp all-purpose flour
1/2 cup cold water

Place onions in a 5-qt. slow cooker; add ribs and bay leaf.
Combine the beer, brown sugar, mustard, tomato paste, thyme, bouillon, salt and pepper.
Pour over meat.
Cover and cook on low for 8 hours or until meat is tender.
Remove meat and vegetables to a serving platter; keep warm.
Discard bay leaf.
Skim fat from cooking juices; transfer juices to a small saucepan.
Bring liquid to a boil.
Combine flour and water until smooth.
Gradually stir into the pan.
Bring to a boil; cook and stir for 2 minutes or until thickened.

Serve over your favorite starch, mashed potatoes, rice or riced cauliflower.
Try different beers. Guinness is a favorite for braising ribs or similarly add a full bodied red wine, such as Cabernet.
These beef ribs freeze beautifully.

The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/