Beer Braised Short Ribs in the Slow CookerMarch 27, 2011
This recipe for Beer Braised Short Ribs in the slow cooker is one of the most popular posts on my website. Busy moms need to have quick dinner ideas and easy recipes to help make meal planning easier and this recipe doesn’t disappoint.
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. I’m embarrassed to admit that I’ve never had them.
Which only meant one thing…I had to give them a try! So I scoured my pile of collected recipes, looking for a short ribs recipe. Oddly enough, I found one….on the back of another recipe for Parmesan Pork Roast (that I’m dying to try so stay tuned)! BINGO! And, this recipe is made in the slow cooker — DOUBLE BINGO!
Let me start by saying that my 5 year old has claimed this recipe as “his favorite dinner EVER!” I was completely amazed by how flavorful and rich these ribs and the decadent sauce are! AH-MAZING! I’m going to be begging my butcher for short ribs on a regular basis now!
I used Yuengling Lager beer — that’s all we have in our house. If you’re not a beer fan, you can use non-alcoholic beer or just use more beef broth. But honestly, it didn’t have a very strong beer flavor. What it did have was a nice, rich flavor. Mmmmm….I wish I had some leftover to eat right now!
I served them with mashed potatoes, but any starch to soak up the sauce would work fine. Egg noodles, rice, a hunk of good, crusty bread, whatever.
And, I’ll let you in on a little secret…traditional braising requires you to brown the meat on all sides before adding it to the braising pan (or slow cooker). I actually had to make this recipe twice for this post, since the first time I forgot to take a photo.
The first time I made them, I browned them and then added them to the slow cooker to finish cooking. The second time, I didn’t brown them. Just slapped them in Big Red (yes, I’ve named my slow cooker Big Red). Honestly, you couldn’t tell the difference. To save time, I think you can skip the browning step.
Just make sure you give this recipe a try! It’s sooooo good! Take my 5 year old’s word for it!
UPDATE: If you’re looking for a quick cook dish with the same flavors, give my Drunken Pork Chops a try! They are done in 30 minutes and have all of the same flavor as this recipe!
When it comes to slow cookers, there are many options available – from the basic to the ultra fancy. My favorite is the Hamilton Beach 33967 Set ‘n Forget 6-Quart Programmable Slow Cooker. I have had a number of slow cookers over the years and this is by far my favorite. It’s easy to use and program. It’s just the right size and it has handy clips that hold the lid on securely while you’re traveling.
Here are some slow cooker accessories you might like too:
Compliments of It’s a Keeper
3 medium onions, cut into wedges
3 to 3-1/2 pounds bone-in beef short ribs
1 bay leaf
1 bottle (12 ounces) light 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 8-10 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.
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