Slow Cooker Beef Short Ribs with Beer

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4.79 from 38 votes
Prep: 10 minutes
Cook: 8 hours
Total: 8 hours 10 minutes
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These Slow Cooker Beef Short Ribs are a great barbecue meal for when it’s too cold outside to grill. Tender braised ribs are cooked to perfection, then coated in a savory beer sauce.

If you love this recipe, you’ll definitely want to try my crock pot Salisbury steak recipe and my slow cooked Italian pot roast.

Close-up of slow cooker beef short ribs, glazed to perfection and served over creamy mashed potatoes, garnished with ground pepper.

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Why this Slow Cooker Beef Short Ribs Recipe is a Keeper

These easy slow cooker short ribs are the best way to cook bone-in or boneless short ribs. Cooked low and slow with a delicious sauce, this great recipe makes the most of slow-cooked tender beef. Here are a few reasons why you’ll want to try this slow cooker short ribs recipe:

  • Easy Ingredients: All of the ingredients for beer braised short ribs can be found in your kitchen or local grocery store.
  • Delicious Flavor: Juicy ribs and a rich sauce make this one of our favorite crock pot beef short ribs recipes.
  • Crowd-Pleaser: These braised beef short ribs will be a hit at your next potluck or family dinner.

What Part of the Cow do Short Ribs Come From?

Slow-cooked beef short ribs with a rich glaze are served on a bed of creamy mashed potatoes, garnished with fresh thyme sprigs.

Short ribs are cut from the chuck and plate, or front, side of the cow. They have rich, marbled fat, giving them a juicy, tender flavor. Unlike back ribs, short ribs are thicker and meatier.

Crock Pot Short Ribs Ingredient Notes

A pint of dark beer complements the jar of whole grain mustard, enhancing the flavors of meat seasoned perfectly on parchment paper.
  • Beef Ribs: This recipe for slow cooker braised short ribs with a deep flavor calls for bone-in ribs, but you can also use boneless short ribs to make this crockpot comfort food.
  • Guinness: Use Guinness or your favorite beer to make the sauce for these crock pot beef short ribs.

See the recipe card at the end for a complete list of the ingredients with measurements.

Prep Ahead Suggestions for Slow Cooker Short Ribs

  • Brown the Ribs: You can brown the ribs a day or two in advance. Store them in an airtight container in the refrigerator until you’re ready to slow cook.
  • Chop Vegetables: Chop onions, carrots, and celery in advance and store them in an airtight container in the refrigerator.

Special Equipment Needed to Cook Short Ribs

  • Crock Pot: Cook beef short ribs in the crock pot or slow cooker for a cook time of 8 hours on low.

Sear the Ribs

Heat a large skillet to medium heat and sear the short ribs. You won’t want to skip the searing step, as browning the beef short ribs before adding them to the slow cooker adds a rich, caramelized flavor. Season the short ribs with salt and pepper.

How to Make Slow Cooker Braised Short Ribs

Short ribs are tender and have a deep, rich flavor. Follow the recipe below to learn how to make these crockpot short ribs in beer sauce.

These are the basic steps for making short ribs in the slow cooker. Refer to the full, printable recipe card below for detailed instructions.

Finishing the ribs and preparing the sauce.

1. Make the Short Rib Braising Liquid

Place onions in the slow cooker, then add the short ribs on top with the bay leaf. Combine beer, brown sugar, mustard, 2 tablespoons of tomato paste, thyme, bouillon, salt and pepper, then pour over the meat.

2. Cook the Ribs

Cover and cook on low for 6-8 hours, or until tender. Remove the meat and onions to a serving dish and keep warm. Discard the bay leaf once the ribs are done.

3. Thicken the Sauce

Skim the fat from cooking juices, then transfer the juices to a saucepan. Bring to a boil, then combine flour and water. Gradually stir into the pot, and boil until thickened.

How to Store, Reheat and Use Leftovers

  • Storing: Wrap leftover ribs in foil or store in an airtight container. Refrigerate.
  • Reheating: Reheat in the oven or the microwave until warmed through.
  • Using Leftovers: These ribs should stay good for up to 3-5 days.

Variations and Substitutions for Short Ribs with Gravy

  • Spicy Short Ribs: Add a kick of heat with red pepper flakes, jalapeños, or your favorite hot sauce.
  • Asian-Inspired Short Ribs: Use soy sauce, rice wine vinegar, and ginger to make Asian-inspired short ribs.

Fall Off the Bone Short Ribs Recipe FAQs

What Can I Serve the Short Ribs With?

Serve this recipe with corn ribs with garlic butter, slow cooker cocktail sausages. You can also serve the meat and sauce with creamy polenta, mashed cauliflower, or mashed potatoes with homemade brown gravy.

Can I Make Slow-Cooked Beef Short Ribs 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 degrees 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.

Can I Use Another Type of Beer?

Yes; use whatever beer you have on hand. You can also try making a dry red wine sauce.

Close-up of slow cooker beef short ribs, glazed to perfection and served over creamy mashed potatoes, garnished with ground pepper.

Expert Tips for Making this Slow Cooker Recipe

  • 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.
  • Cook the beef short ribs on low heat for a longer period. This allows the meat to become incredibly tender and flavorful.
  • Add a splash of beef broth or Worcestershire sauce to the sauce mixture.
  • 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.
Slow-cooked beef short ribs with a rich glaze are served on a bed of creamy mashed potatoes, garnished with fresh thyme sprigs.

Crockpot Short Ribs Braised in Beer

4.79 from 38 votes
These Crockpot Short Ribs Braised in Beer are a delicious way to bring BBQ inside. They're braised to perfection in a yummy beer sauce. Plus, they take just a few minutes to put together before the crockpot does the work.
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Prep Time : 10 minutes
Cook Time : 8 hours
Total Time : 8 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Author: Christina Hitchcock

Equipment

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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.
Helpful Tips for All RecipesThese quick tips will help you get perfect results every time.

  • 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.

Click here to add your own private notes.

Nutrition

Calories: 1058kcalCarbohydrates: 23gProtein: 105gFat: 55gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 24gCholesterol: 318mgSodium: 1327mgPotassium: 2181mgFiber: 2gSugar: 11gVitamin A: 150IUVitamin C: 8mgCalcium: 91mgIron: 13mg
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
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81 thoughts on “Slow Cooker Beef Short Ribs with Beer”

  2. I LOVE this! Its PERFECT for you to Link up at my Linky PAR-TAY,

    Whassup Wednesday!!!

    And I have a party button you can grab so your friends can come too:)

    *ENTER LINKY PAR-TAY Here! *

    xoxokara

    Reply

  3. These look yummy! A perfect dish for spring!

    I’m your newest follower and found you through Whatever Goes Wednesday. Stop by my blog sometime–I’d love to have you as a follower, as well! 🙂

    Reply

  6. With one kid in softball and one in baseball, the crock pot is going to get its own workout. Thanks for a new recipe for my family. These look really, really good. Plus, the endorsement from a 5 year old really sealed the deal.

    Reply

  8. I’ve never made short ribs either and this looks like an awesome first recipe. Stopped by from Delicious Dishes.

    Reply

  11. It’s really perfect timing that I came across this recipe! Yesterday we bought some gluten free beer, only to find out that it tasted really gross by itself. So we have 3 bottles to use up somehow and this recipe definitely fits the bill! Yum!

    Reply

  16. Looks wonderful yummy! I don’t usually brown the meat before putting it in the crockpot. I know they say you’re supposed to in order to sear in the juices and make it taste better, but I’ve never noticed a difference so I usually skip that step.

    Thanks for linking up to Making Your Home Sing Monday!

    Reply

  17. Thanks for linking up your recipe to THIS WEEKS CRAVINGS! This is gonna be a fun week, seeing what “secret ingredient” people hide in their recipes!

    Just a “sneak peak” for next week, the theme is “HUBBY COOKS”. So, we hope to see you again next Monday (and maybe if you don’t already have a husband that cooks, you can talk him into making you dinner this week… that’s what I have to do!)

    http://momscrazycooking.blogspot.com/search/label/THIS%20WEEKS%20CRAVINGS

    Reply
4.79 from 38 votes (30 ratings without comment)

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