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Slow Cooker Beer Braised Beef Short Ribs

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4.9 from 12 reviews

These short ribs are tender, juicy and fall right off the bone! They’re the perfect easy weeknight meal for your busy family.

  • Author: Kylie
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 minutes
  • Yield: 8-10 servings 1x
  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: American

Ingredients

Units Scale
  • 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, amber, etc.)
  • 32 oz. beef broth
  • 3 bay leaves
  • 3 tablespoons corn starch
  • 1/3 cup heavy cream
  • fresh parsley for garnish
  • Kosher salt
  • Fresh cracked pepper

Instructions

  1. SEAR THE SHORT RIBS. 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.
  2. SAUTE AROMATICS. 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.
  3. ADD EVERYTHING TO THE CROCK POT. 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.
  4. COOK ‘TIL IT SHREDS EASILY. Cover and cook on low for 8 hours (or high for 4 hours) until the beef falls off the bone and shreds easily.
  5. PREP YOUR SIDES. This is a great time to make those mashed potatoes, grits, or mac and cheese.
  6. MAKE THE GRAVY. 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 saucepan 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.
  7. SERVE + ENJOY. Serve beef and gravy alongside my super easy garlic mashed potatoes and enjoy. 

Notes

    • Don’t skip the sear! I promise it’s worth every minute of your time! This is where a lot of the flavor is built. A good sear (and then sauteing veggies in the drippings) goes a long way in adding flavor to these short ribs.
    • Don’t crowd the pan! Sear the ribs in batches if needed so they get a nice crust on the outside and don’t steam.
    • You’ll know the short ribs are done when they come right off the bone with no resistance.
    • Use a beer that you enjoy drinking. But skip the stouts or porters and opt for an IPA or lager instead.
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Find it online: https://midwestfoodieblog.com/slow-cooker-beer-braised-beef-short-ribs/