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 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 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)
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.
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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More Recipes You Might Like
- Slow Cooker Korean Short Ribs
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Slow Cooker Beer Braised Short Ribs
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.
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Ingredients
- 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
- ¼ tsp pepper
- 3 Tbsp all-purpose flour
- ½ cup cold water
Instructions
- 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.
Expert Tips
- 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.
Estimated Nutritional Information
Calories: 557kcal | Carbohydrates: 23g | Protein: 50g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 146mg | Sodium: 1141mg | Potassium: 1121mg | Fiber: 2g | Sugar: 10g | Vitamin A: 140IU | Vitamin C: 8.1mg | Calcium: 64mg | Iron: 6.8mg
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/
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I made this recipe tonight and it was amazing!! My husband licked his plate clean! Better than most restaurant short ribs!! Delicious!!!
I am so glad to hear that you loved it!!! It’s definitely a keeper at our house! Thanks for the feedback!
Goodmorning Christina…
I made this dish yesterday and it is delicious ! I am not a big fan of crockpot recipes and I am very happy to say this one Is A Keeper !!!
Thanks for your response to my question and I have to agree that the tomato paste is the way to go…Thanks…Charlene
I’m so glad you liked it!! I think the tomato paste adds a depth of flavor that you won’t get from a substitution. I’m glad you tried it! 🙂
Thank You Christina for getting back to me 🙂 I am looking forward to this recipe..it smells delicious. I am glad I went to the store to get the tomato paste I am sure it will make a difference….
Let me know if you like it! 🙂
Well , I did go and buy the tomato paste…But I wonder for next time if there is a subsitute …..Thanks
I am making the shortribs in the crockpot now…I forgot to buy the tomato paste…is there something I can use instead or should I just go buy it ??
The tomato paste adds a lot of richness to the dish. I don’t think there would be a suitable replacement. I would pick some up. I hope you like it! 🙂
I will be making this for New Years Eve dinner tomorrow, with mashed potatoes and heirloom carrots. I am planning on substituting Beef broth for Beef Boillion (2 cups I think?), do you think this will work out OK? Any other suggestions on doing this?
I think 2 cups might be too much. I would use 1/2 cup of broth and eliminate the water from the recipe. Let me know how you make out! 🙂 Enjoy!
All I can say…the short ribs were absolutely fantastic! I pulled out the crock pot to make some comfort food during today’s snow storm. Glad I found this site and recipe. I never made short ribs before, but I will make them again…and soon!
I’m so glad you liked them! They are big hit in our house! 🙂
how do you think it would be to use guinness instead of a light beer?
It should be great! I typically use Yuengling Lager (since that’s all we have in our house) when I make any recipe with beer and it’s divine! Let me know if you try it and how you make out! We’re having this for dinner tomorrow night and I can’t wait! 🙂
Made this for dinner tonight. Can I say AMAZING. My whole family enjoyed it and that is not easy to do. It was so fast to get ready in the morning and very litte prep when I got home from work. I added carrots and mushrooms which made a great addition.
So glad you liked it!!!! It’s really an AWESOME recipe — my family loves it too!!!
Thanks for reporting back! 🙂
I adore short ribs. Its probably in my top 10 of foods. Yours look and sound great. I love crockpot recipes.
oh my word. i can smell this thru my screen. heaven.
thanks for linking to creative juice thursday!
We love short ribs at our house. I usually use Emiril’s recipe which uses a little red wine vinegar. Like the beer, it gives it a little extra flavor but nothing overpowering. This looks yummy, I’ll have to try it next time.
Mmm – I love ribs! I don’t brown mine first either but I have never tried to cook them in the slow cooker! Gotta try it this way next time! Thanks for sharing!
Sounds soooo good! Thanks for linking at
Make a Food-“e”-Friend Monday. Hope you’re having a great weekend.
Thanks for linking up to Foodie Friday. This looks amazing and gives me a good use for the slow cooker!
Wow. I always sear my short ribs on all sides, THEN braise them forever. Definitely going to try this one. (I often serve mine with some creamy Parmesan polenta and a crispy salad!) Here from Stuff & Nonsense and am following.
Wow, great foodie 🙂 happy FTF!
http://www.lyzalane.info/2011/03/ftf-pork-and-chicken-adobo-w-liver.html
Tnx for linking up this weekend!
And, if it works in a crockpot, it’s great in a solar oven! Hello from Prairie Story Recipe Swap. Gonna browse around your site — everything looks delish. Come visit when you can!
Looks delicious!