Slow Cooker Beer Braised Short Ribs
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
- 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.
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- 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.
- When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can 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.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.