Slow Cooker Short Ribs
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
8 hrs 30 mins
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Total Time
8 hrs 40 mins
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Servings
6
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Calories
406 kcal
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Course
Main Course, Dinner
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Cuisine
American
Slow Cooker Short Ribs
Description
The recipe begins by seasoning bone-in beef chuck short ribs and browning them in vegetable oil to develop flavor and a seared crust. Meanwhile, onion, carrot, and parsnip chunks are layered in a slow cooker along with fresh rosemary, thyme, and parsley stems. The browned ribs are added atop the vegetables.
Worcestershire sauce and stout beer—like Guinness—are poured over the meat and vegetables with water to nearly cover them. Cooking on low heat for 8 hours (or high for 4) slowly braises the ribs until the meat is tender and falling off the bone, absorbing the beer’s maltiness and herb aromatics.
Once done, the meat and vegetables are removed, and the cooking juices strained and used as sauce. The ribs can be garnished with fresh parsley leaves. The recipe also provides oven and Instant Pot alternatives. Storage instructions include refrigeration for several days or freezing for up to two months.
Ingredients
- 1 tablespoon vegetable oil
- 3 pounds beef chuck short ribs bone-in
- ½ teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- 1 medium onion peeled and quartered
- 2 large carrot cut into large chunks
- 2 medium parsnip cut into large chunks
- 2 prigs rosemary fresh
- 1 teaspoon thyme dried
- 4 prigs parsley stems and leaves separated, fresh
- 1 tablespoon Worcestershire sauce
- 2 bottles stout beer 2 12-ounce bottles, such as Guinness, dark
Instructions
- Brown the short ribs: In a large skillet over medium-high heat, add the oil. Season the short ribs with salt and pepper. When the oil is hot, brown the short ribs, in batches, until they are browned on all sides, about 1 to 2 minutes per side.
- Braise the ribs: While the short ribs are browning, place a layer of onion and carrot pieces into the bottom of a slow cooker and season them with salt and pepper. Place the browned meat on top. Add the remaining onions and carrots along with the parsnips and herbs. Add Worcestershire and pour over the stout and add enough water to almost cover the contents. Cover and cook on low for 8 hours, or high for 4 hours or until the meat is very tender.
- Finish and Serve: To serve, carefully remove the meat and vegetables from the slow cooker. Strain the juices. Serve the ribs with the juice and garnish with chopped parsley leaves.
Notes
- Buy bone-in short ribs for better flavor and cost efficiency; the bones add richness during cooking.
- Do not trim fat; it keeps the meat moist and melts away during braising.
- Pat ribs dry and season generously before browning to enhance flavor.
- For oven cooking, use a Dutch oven at 375°F for 2 to 3 hours as an alternative to slow cooker.
- Instant Pot method involves browning in the pot then cooking on high pressure for 45 minutes with natural pressure release.
- Store leftovers in airtight containers in the refrigerator for 3 to 4 days or freeze tightly sealed for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 406kcal | 20% |
| Carbohydrates | 17g | 6% |
| Protein | 33g | 66% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 98mg | 33% |
| Sodium | 352mg | 15% |
| Potassium | 911mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 4081IU | 82% |
| Vitamin C | 13mg | 14% |
| Calcium | 47mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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