These Slow Cooker Beer Braised Short Ribs are one of the most popular on my site and one of the best slow cooker recipes of all time.
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! It’s definitely one of the best slow cooker recipes of all times.
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 these Slow Cooker Beer Braised Short Ribs, 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!
My Favorite Slow Cooker Items
- My favorite slow cooker
- My favorite casserole slow cooker
- Disposable slow cooker liners (I can’t live without these!)
- Slow cooker travel bag
- Slow Cooker Essentials
My Favorite Slow Cooker Cookbooks
- Slow Cooker Revolution
- Fix It and Forget It Big Cookbook
- The Magical Slow Cooker: Recipes for Busy Moms
More Easy Recipes You May Enjoy
Get even more of the best slow cooker recipes on my Slow Cooker Pinterest board.
Slow Cooker Beer Braised Short Ribs
- 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.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.