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.


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, 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


  1. Heat oil in a large saute pan over medium-high heat.
  2. 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.
  3. 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.
  4. Reduce heat to medium and add smashed garlic, sage, and thyme. Cook for one minute, stirring frequently.
  5. Transfer veggies to the slow cooker insert. Add seared beef ribs.
  6. Then add beer, beef broth, bay leaves and another couple large pinches of salt and pepper.
  7. Cover and cook on low for 8 hours (or high for 4 hours) until the beef falls off the bone and shreds easily.
  8. This is a great time to make those mashed potatoes, grits, or mac and cheese.
  9. Remove three cups of braising liquid from the slow cooker and pour it through a strainer and into a small saucepan over medium heat.
  10. Combine cornstarch with 3 tablespoons cold water until dissolved. Add that to the sauce pan and stir to combine.
  11. 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.
  12. Serve beef and gravy alongside my super easy garlic mashed potatoes and ENJOY!



You can also skip the slow cooker and make these right in a dutch oven on the stovetop! Follow the recipe instructions below, searing the meat and sauteing the veggies and herbs right in the dutch oven. Then add remaining ingredients to the dutch oven, bring to a simmer, and COVER. Simmer, over medium-low to low heat for about 2.5-3 hours or until the meat is fall-off-the-bone tender!