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Crockpot Short Ribs Braised in Beer
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.
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.