These short ribs are tender, juicy and fall right off the bone! They’re the perfect easy weeknight meal for your busy family.
- 2 tablespoons olive oil
- 3 lbs. bone in short ribs
- 1 onion, diced
- 2 cups sliced celery
- 2 cups sliced carrots
- 6 cloves garlic, smashed
- 1 tablespoon dried thyme
- 1 tablespoon dried sage
- 12 oz. your favorite craft beer (IPA, lager, porter, amber, etc.)
- 32 oz. beef broth
- 3 bay leaves
- Kosher salt
- Fresh cracked pepper
- 3 tablespoons corn starch
- 1/3 cup heavy cream
- fresh parsley for garnish
- Heat oil in a large saute pan over medium-high heat.
- Sear short ribs in batches, cooking them for 1-2 minutes on each side until a dark golden brown crust forms. Remove ribs from pan and set aside.
Remove ribs and set aside. Add onion, carrot, celery and a large pinch of salt and pepper to the pan. Cook, stirring frequently, for 10 minutes.
Reduce heat to medium and add smashed garlic, sage and thyme. Cook for one minute, stirring frequently.
Transfer veggies to the slow cooker insert. Add seared beef ribs.
Then add beer, beef broth, bay leaves and another couple large pinches of salt and pepper.
Cover and cook on low for 8 hours (or high for 4 hours) until the beef falls off the bone and shreds easily.
Remove three cups of braising liquid from the slow cooker and pour it through a strainer and into a small saucepan over medium heat.
Combine cornstarch with 3 tablespoons cold water until dissolved. Add that to the sauce pan and stir to combine.
Simmer braising liquid over medium to medium-low heat for about 5 minutes or until it thickens significantly (and almost seems TOO thick). Remove from heat and stir in heavy cream. Season to taste with salt and pepper.
Serve beef and gravy alongside my super easy garlic mashed potatoes and ENJOY!
Use a good quality beer. Bud Light should not be used in this recipe. Honestly Bud Light should never be used in any recipe! Find a good quality beer that you like the taste of.
You can sub beef chuck roast for short ribs. If you can’t find beef short ribs, feel free to substitute beef chuck roast instead. If I have the time, I will cut the roast into short rib sized pieces for easy portion control and serving.
Don’t skip the sear! Searing the beef short ribs is going to add a very important layer of flavor. It might seem like an annoying extra step, but it’s well worth the extra time and effort!
Keywords: braised short ribs, slow cooker ribs, crock pot short ribs, beer braised ribs