SLOW COOKER BEER BRAISED BEEF SHORT RIBS

These short ribs are SO tender and juicy! They fall right off the bone and are packed with aromatic flavors of fresh veggies, dried herbs and dark beer

SLOW COOKER BEER BRAISED BEEF SHORT RIBS


INGREDIENTS


  • 3 lbs. bone in short ribs
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 5 cloves garlic, smashed
  • 32 oz. beef broth
  • 12 oz. dark porter beer
  • 2 cups chopped celery
  • 2 cups chopped carrots
  • 3 bay leaves
  • 1/4 cup fresh chopped parsley + more for garnish
  • 1 tablespoon dried thyme
  • 1 tablespoon dried sage
  • Kosher salt
  • Fresh cracked pepper
  • 4 tablespoons corn starch


INSTRUCTIONS


  • Heat olive oil in a large saute pan over medium-high heat. Sear short ribs for about 1 minute on each side creating a dark golden brown crust. Transfer to the slow cooker insert.
  • Add onion, garlic, beef broth, beer, celery, carrots, bay leaves, parsley, thyme, sage and a moderate amount of salt and pepper.
  • Cover and cook on low for 8 hours or until the beef falls off the bone and shreds easily.
  • Strain braising liquid and add all but two cups back to the slow cooker. 
  • Transfer two cups of the braising liquid to a small saucepan over medium-high heat. Combine cornstarch with 2 tablespoons cold water, add that to the braising liquid and stir to combine.
  • Simmer braising liquid over medium to medium-low heat for about 20 minutes or until it thickens and reduces by about half. This is a great time to make those mashed potatoes, grits, or mac and cheese.
  • Transfer beef to a serving dish and pour gravy on top. Garnish with fresh chopped parsley and enjoy!