Crockpot Short Ribs Braised in Beer are a delicious BBQ meal that you can make inside. They’re braised in a yummy beer sauce until they’re tender perfection, and only take just a few minutes to put together.
I love beef cooked in the crockpot. If you do too, you’ll definitely want to try my Crock Pot Salisbury Steak Recipe and my Slow Cooked Italian Pot Roast.
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Why this Slow Cooker Beef Short Rib Recipe is a Keeper
These short ribs slow-cooked to perfection are as delicious as as they are simple to make. Plus, they’re sure to be tender and packed full of flavor.
- Fall-Apart Tender: The long slow cook makes the beef ribs incredibly tender.
- Rich Flavor: Beer and aromatics create a deep, savory, meaty, sauce.
- Hands-Off Cooking: The slow cooker does most of the work.
- Perfect Comfort Food: Ideal for cozy dinners or weekend meals.
Do Short Ribs Get Tender in the Slow Cooker?
Absolutely they do! Cooking this cut of beef for 8 hours of cooking on low makes the chuck short ribs perfectly tender.
What Reader’s Are Saying…
⭐⭐⭐⭐⭐
“These short ribs are fantastic. I add extra vegetables in the crockpot, too. A family favorite, for sure! This is my go to comfort food recipe.”
~ Sharon
Ingredient Notes for Slow Braised Ribs
You need a few simple ingredients to make this beer braised short ribs recipe.
This is an overview of key ingredients. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Bone-In Beef Short Ribs: The recipe for short ribs calls for bone-in short ribs, but you can also use boneless short ribs to make this crockpot comfort food
- Onions: Use 3 medium onions, or 2 large onions to cook low and slow.
- Beer: You will need 12 ounces of beer to make new take on a rich red wine sauce.
Variations and Substitutions for Crockpot Short Ribs
This slow cooker recipe is super flexible, it is one of the reasons I love this recipe. Switch it up to make it work for your tastes.
➡️ Swap the Beer: Use beef broth if you prefer to cook without alcohol.
➡️ Add Vegetables: Include carrots or potatoes for a one-pot meal.
➡️ Use Red Wine: Replace beer for a classic braised short rib flavor.
➡️ Change Flavor: Add in other ingredients like rosemary, Worcestershire sauce to switch up the flavor.
➡️ Add Mushrooms: Stir in sliced mushrooms for extra savory flavor to the crockpot short ribs.
Special Equipment Needed for Fall Off the Bone Ribs
You will need just a couple different pieces of kitchenware to make this fork tender ribs recipe.
- Slow Cooker: A 6-quart slow cooker works well for evenly cooking. Using the short ribs long and slow.
- Large Skillet: Useful to sear the short ribs over medium high heat before slow cooking, if desired.
How to Make Crockpot Beef Short Ribs
In just 3 steps, and with minimal effort, you can have incredibly tender ribs.
These are just highlights. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Place the Ribs: Add the onions to a crockpot, followed by the ribs and a bay leaf. Mix the beer, brown sugar, Dijon mustard, tomato paste, thyme, beef bouillon, salt and pepper in a large bowl. Pour over the meat, cover and cook on low for 6-8 hours.
- Save Meat and Veggies: When ribs are cooked, plate short ribs meat and veggies, and keep warm. Discard bay leaf, skim some of the fat from the liquid, and transfer juice to a saucepan.
- Make the Gravy: Boil the juice from the crockpot. Whisk the flour and water until smooth, then gently mix into the boiling saucepan. Bring back to a hard simmer and let thicken until it’s the desired consistency.
Prep Ahead and Short Cuts for Slow Cooker Short Ribs Recipe
Preparing steps ahead of time can be the best way to go to make dinner whenever you’re ready.
➡️ Season the Ribs: Season the meat and refrigerate overnight.
➡️ Chop Aromatics: Prepare onions and garlic ahead of time for any pot roast or beef stew.
Alternate Cooking Methods for Braised Beef Ribs
Alternatively, you can make crock pot short ribs using your Dutch oven.
- Dutch Oven Method: Brown the ribs first, or skip the searing, then braise them in a covered Dutch oven at 325°F for about 3 hours.
What Beer Works Best for Braised Short Ribs?
For the most rich, deep flavor, use a stout or porter. However, you can use any beer than you like to drink.
Can I Replace the Beer with Red Wine for the Crockpot Short Ribs?
Yes! Replace beer with a delicious red wine for that classic braised short rib flavor.
Store, Reheat and Use Leftover Crockpot Short Ribs
Store slow cooker braised short ribs correctly to enjoy them for the next couple days.
- Storing: Store leftover Crockpot Short Ribs in an airtight container in the refrigerator for up to 4 days.
- Reheating: Place the short ribs in a pan on the stove with some of the sauce to keep the meat moist.
- Using Leftovers: Shred leftover meat and serve shredded short ribs on top of Baked Twice Mashed Potatoes or on some bread as a spin on a Chopped Brisket Sandwich.
Expert Tips for Making Slow Cooker Ribs with Beer Gravy
➡️ Brown the Meat: Browning creates deeper flavor in the final dish.
➡️ Cook on Low: Longer cooking time produces better texture using the slow cooker.
➡️ Skim Fat: Remove excess fat from the sauce before serving the crockpot Short ribs..
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Crockpot Short Ribs Braised in Beer
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Ingredients
- 3 medium Onions, cut into wedges
- 3- 3 ½ pounds Bone-in beef short ribs
- 1 Bay leaf
- 12 ounces Beer, Bottled
- 2 Tablespoons Brown sugar
- 2 Tablespoons Dijon mustard
- 2 Tablespoons Tomato paste
- 2 teaspoons Dried thyme
- 2 teaspoons Beef bouillon granules
- 1 teaspoons Salt
- ¼ teaspoons Pepper
- 3 Tablespoons All-purpose flour
- ½ cup Cold water
Instructions
- Place onions in a 5 quart 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.
Christina’s Notes
- Allow Meat to Rest: After cooking, let the meat rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful meat.
- Low and Slow: Cook the beef short ribs on low heat for a longer period. This allows the meat to become incredibly tender and flavorful.
- Flavor: Add a splash of beef broth or Worcestershire sauce to the sauce mixture.
- Beer: Opt for a beer with a robust flavor profile, such as a stout or porter. These beers can add depth and complexity to the dish.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
I’m confused about whether to put garlic or onion in. If garlic, how much?
Sorry. follow the recipe card. It should be onion. You can add garlic if you like the flavor but the recipe uses onion.
what can i use instead of beef granules? these are made with hydrolosized SOY protein which i do not want to eat ! please advise
You can use an equal amount of Better Than Bouillon.
My fussy eater husband loved it😊. Will definitely make it again.
I love this recipe glad your family enjoyed it!
Just wondering, if I used wine, would I still use 12 oz?
I have never made this with wine. I would use 1 cup to start and adjust from there.
These look amazing! I cannot wait to try them out on my husband this week!
This is one of my family’s favorites! I hope he likes them!
My dad used to make this kind of meal a lot so my husband got a treat every once in a while because I don’t know how to make regular ribs. So sad being a butcher’s daughter isn’t it? This is such a great recipe I think I can do it! I am going to surprise my husband!
We LOVE these short ribs! It was so easy to throw them in the slow cooker! Also, I have never cooked them with beer before so thanks for recommending a lager, I never would have known what to use.
I love the tip that we don’t need to brown first. I am planning on making this for dinner night with aclose friend and I know he’ll love this
My husband LOVED these scrumptious Beer-Braised Short Ribs. And I LOVED how easy this delicious finger-licking-good recipe was to make in the slow cooker. This is one recipe I’ll be making again and again!
Oh my goodness! I love short ribs and I love my slow cooker. I can’t wait to make these this weekend for my family. Everyone is sure to love them.
We tried this recipe for the first time and it’s one that will go into our meals we love to cook and eat. It was so easy in the slow cooker and meant that we were able to get on with stuff whilst it cooked. Bonus was even the fussy eaters loved it.
If I don’t sear them first, do I still need to coat them in flour? Also, any info of beef broth amount as substitute for boullion would be helpful. Thanks!
No you don’t need to coat them, then. If I don’t sear them, I will simply add the juices to a sauce pan right before serving and use a flour slurry to thicken it. To substitute beef broth, just swap out the water and boullion with broth.
Made this. Very good!
Could I put frozen short ribs in the crock pot?
You sure can!
I have made these countless times, but have always wondered, can you cook these on high for a shorter period of time?
I would think so. Check your manual for your slow cooker to see how the times convert.
Hi Chris, I’m a new fan and I’m so impressed with your recipes, a lot of Blue Ribbon winners for sure. Right now I’m going thru your Slow-Cooker recipes (I’m so in-love with my Crock-Pot too). Sure wish you had “Pin-It” button on them, would be a pleasure for me to share them on Pinterest. Sister From the South, LindY G
This was an incredible dish ! I used a bottle of Guiness Stout and added a 1/4 C of dark molasses to the mixture poured over the ribs before cooking !
I’m so happy to hear that you loved it! It’s definitely one of my family’s favorites!
I was not able to print some recipes. Are they not printable?
This sounds so good, I can’t wait to try it. If I could offer a suggestion. I cook with beer quite a bit and the one thing you want to do is use a strongly flavored beer. Stouts and Porters go especially well with beef, you just want to wait to eat those the next day (to combat the bitterness).
Thanks for the suggestion! I usually use lagers — since that’s what we drink. I like the fuller bodied flavor in these recipes too! 🙂
Wow- this is such a timely post for me! I just got myeslf a slow cooker and am totally hooked. Throw a few things in and when it’s time to go home, dinner is ready. Brilliant!Will have to try some of these delicious recipes
These short ribs are fantastic. I add extra vegetables in the crockpot, too. A family favorite, for sure! This is my go to comfort food recipe.
I’m so glad you liked them! If you want to try another similar recipe, give my Drunken Pork Chops a try (http://www.everydaytastes.com/2012/09/26/drunken-pork-chops/). They have the same flavor profile and you can make them in under 30 minutes! 🙂