SLOW COOKER BEER BRAISED SHORT RIBS
These Slow Cooker Beer Braised Short Ribs are tender and melt in your mouth. Plus, the sauce is pure decadence! This is seriously one of the best slow cooker recipes of all time and one of the most popular on my site.
Provided by Christina Hitchcock
Categories Main Dish
Time 8h10m
Number Of Ingredients 13
Steps:
- Place onions in a 5-qt. slow cooker; add ribs and bay leaf.
- Combine the beer, brown sugar, mustard, tomato paste, thyme, bouillon, salt and pepper.
- Pour over meat.
- Cover and cook on low for 8 hours or until meat is tender.
- Remove meat and vegetables to a serving platter; keep warm.
- Discard bay leaf.
- Skim fat from cooking juices; transfer juices to a small saucepan.
- Bring liquid to a boil.
- Combine flour and water until smooth.
- Gradually stir into the pan.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 557 kcal, Carbohydrate 23 g, Protein 50 g, Fat 25 g, SaturatedFat 10 g, Cholesterol 146 mg, Sodium 1141 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving
DARK BEER BRAISED BEEF SHORT RIBS (CROCK POT)
Adapted from a recipe by Fabio Viviani. Reducing the quart of beef stock to 1 1/2 cups is not included in prep time and a must for a good depth of flavor. A good stout beer is also a must for this recipe, I use Guinness extra stout. Boneless or bone on ribs can be used for this recipe. I have stated 8 hours for cooking time but that will depend on your crock pot, with mine the bone on ribs were almost done at the 6 hour mark so I turned the warm cycle on and let simmer for 2 more hours, they were perfect.
Provided by Papa D 1946-2012
Categories Meat
Time 8h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium sauce pan reduce the quart of beef stock to about 1 1/2 cups and set aside.
- Season the short ribs with salt and pepper, and then dredge in flour until well coated.
- Heat the olive oil in a large skillet over medium-high heat.
- Cook the dredged ribs until browned on each side, about 5 minutes per side.
- When browned on both sides, remove the ribs from the skillet and set aside. Reserve pan drippings for later.
- To a slow cooker, add the onion as a bed, then add seared short ribs. Add any juice or drippings reserved from the pan.
- Add the stout beer, reduced beef stock, smashed garlic cloves, bay leaf, butter, salt and fresh cracked pepper.
- Place the lid on the slow cooker and set to low.
- Cook for approximately 8 hours or until tender. When done strain off the grease before removing the ribs to a platter, then thicken the sauce with a cornstarch slurry.
- Serve over egg noodles or rice and top with sauce.
Nutrition Facts : Calories 1618, Fat 133.8, SaturatedFat 56.7, Cholesterol 266.2, Sodium 1528.7, Carbohydrate 37.7, Fiber 2.2, Sugar 2.5, Protein 56.4
BEER BRAISED SLOW COOKER SHORT RIBS RECIPE
Beef short ribs are braised in beer and cooked in a crock pot until they're juicy, tender, falling off of the bone, and downright delicious!
Provided by Lindsay
Time 8h10m
Number Of Ingredients 13
Steps:
- Place onions in a 5-quart (or larger) slow cooker; add ribs and bay leaf. Combine the beer, brown sugar, mustard, tomato paste, thyme, bouillon, salt and pepper. Pour over meat. Cover and cook on low for 8-10 hours or until meat is tender.
- Remove meat and vegetables to a serving platter; keep warm. Discard bay leaf. Skim fat from cooking juices; transfer juices to a small saucepan. Bring liquid to a boil. Combine flour and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Set everything in the Instant Pot and set it for 45 minutes at high pressure, followed by 15 minutes of natural release time for the cooking time.
- Remove meat and vegetables to a serving platter; keep warm. Discard bay leaf. Skim fat from cooking juices; transfer juices to a small saucepan. Bring liquid to a boil. Combine flour and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : ServingSize 6 ounces, Calories 1035 kcal, Carbohydrate 15 g, Protein 37 g, Fat 89 g, SaturatedFat 39 g, Cholesterol 187 mg, Sodium 618 mg, Fiber 2 g, Sugar 6 g
EASY BEER BRAISED SHORT RIBS WITH DELECTABLE GRAVY
Succulent beef short ribs braised in a rich and flavorful liquid with roasty, malty undertones from dark ale. When done, the beer based braising liquid is converted into a decadent, luscious gravy.
Provided by CraftBeering
Categories Cooking with Beer
Time 3h10m
Number Of Ingredients 17
Steps:
- Preheat your oven to 275 F.
- Clean and rough chop all the veggies and set aside. Pat dry the ribs and liberally season with salt and pepper on all sides.
- Over medium-high heat the cooking oil in a braiser/Dutch oven or large heavy skillet and sear the short ribs for about 1-2 mins on each side. Work in batches so that you do not overcrowd the pan. When nicely browned, remove the short ribs and set aside.
- Lower the heat to medium, add the veggies, stir them and let them soften for a few minutes. Add the flour and tomato paste (if using) stir and cook for about a minute.
- Deglaze by adding the beer and be sure to scrape all brown bits from the bottom of the pan. Add the beef stock, the bay leaves, sage, thyme and stir in the brown sugar. Add the short ribs, distribute evenly and increase heat to bring to boil.
- Once boiling cover and place in the oven for about 3 hours. The ribs should be very tender before you take them out of the oven.
- When the short ribs are done, remove them from the braising liquid (carefully, the meat will be very tender) and let them rest for a few minutes. You can then remove the tendons and bones before you serve them.**
- Use a large, heavy skillet and complete steps #2 thru #5 from the Braiser/Dutch oven method above.
- Very carefully transfer the braising mixture and the ribs to your slow cooker and cook on low until they reach your desired tenderness.
- If you want to make a gravy from the braising liquid first scoop out the vegetables and discard them. Using a large spoon skim off and remove as much of the fat floating on top of the liquid. Then strain the braising liquid using a sieve.
- Heat a pan***over medium heat, add the strained braising liquid and the Dijon mustard and bring to simmer, mix to incorporate, add slurry and stir to thicken.
Nutrition Facts : Calories 712 calories, Carbohydrate 15.6 grams carbohydrates, Cholesterol 182 milligrams cholesterol, Fiber 2 grams fiber, Protein 68 grams protein, ServingSize 4 Servings, Sodium 24 grams sodium, Sugar 7 grams sugar
SLOW-COOKER SHORT RIBS
These slow-cooker short ribs are an easy alternative to traditionally braised short ribs-you don't need to pay any attention to them once you get them in the slow cooker. (That makes it my favorite beef short ribs recipe!) -Rebekah Beyer, Sabetha, Kansas
Provided by Taste of Home
Categories Dinner
Time 6h45m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs., Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.
Nutrition Facts : Calories 250 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 412mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.
SLOW COOKER BEER BRAISED BEEF SHORT RIBS
These short ribs are tender, juicy and fall right off the bone! They're the perfect easy weeknight meal for your busy family.
Provided by Kylie
Categories Main Dish
Time 8h20m
Number Of Ingredients 16
Steps:
- 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.
- This is a great time to make those mashed potatoes, grits, or mac and cheese.
- 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!
Nutrition Facts : Calories 458 calories, Sugar 6.7 g, Sodium 566 mg, Fat 28.6 g, SaturatedFat 10.6 g, TransFat 1.3 g, Carbohydrate 20.9 g, Fiber 2.7 g, Protein 29.9 g, Cholesterol 101.8 mg
SLOW COOKER SHORT RIBS IN BEER
Whew! I think I checked all 87 short ribs recipes to be sure this one isn't posted, so here it is! The original recipe came in a microwave cookbook that came with the oven, but using the slow cooker suits me better right now, so I've been making it that way. Sounds really unusual, but is totally good! Serve in a soup bowl with cornbread.
Provided by Wineaux
Categories One Dish Meal
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Dump everything except corn in the slow cooker and set on high until the mixture gets hot. If it's early in the day and you are going to have the ribs for dinner, turn the slow cooker down to low and forget it until you're ready to plate it up. Add the corn to allow it to cook slightly.
- Serve over corn bread or bake refrigerated corn sticks to go along side.
Nutrition Facts : Calories 1668.5, Fat 144.4, SaturatedFat 62.6, Cholesterol 301.6, Sodium 1476.1, Carbohydrate 23.1, Fiber 2.7, Sugar 6.9, Protein 62.1
SLOWER COOKER BEER-BRAISED SHORT RIBS
Steps:
- Season ribs with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add half of ribs, meaty side down, and cook until well browned, about 5 minutes. Turn each rib on one side and cook until well browned, about 1 minute. Repeat with remaining sides. Transfer ribs to slow-cooker insert, arranging them meaty side down. Repeat with remaining ribs. Pour off all but 1 teaspoon fat from skillet. Add butter and reduce heat to medium. When butter has melted, add onions and cook, stirring occasionally, until well browned, 25 to 30 minutes. Stir in tomato paste and cook, coating onions with tomato paste, until paste begins to brown, about 5 minutes. Stir in beer, bring to simmer, and cook, scraping browned bits from pan bottom with wooden spoon, until foaming subsides, about 5 minutes. Remove skillet from heat and stir in tapioca, bay leaves, 1 teaspoon thyme, soy sauce, and prunes. Transfer to slow-cooker insert. Set slow cooker on low, cover, and cook until ribs are fork-tender, 10 to 11 hours. (Alternately, cook on high for 4 to 5 hours.) Transfer ribs to baking dish and strain liquid into bowl. Cover and refrigerate for at least 8 hours or up to 2 days. When ready to serve, use spoon to skim off hardened fat from liquid. Place short ribs, meaty side down, and liquid in Dutch oven and reheat over medium heat until warmed through, about 20 minutes. Transfer ribs to serving platter. Whisk mustard and remaining teaspoon thyme into sauce and season with salt and pepper. Pour 1 cup sauce over ribs. Sprinkle with parsley and serve, passing remaining sauce separately.
SLOW COOKER BEER BRAISED BEEF SHORT RIBS
Slow Cooker Beer Braised Short Ribs are a one pot, quick and easy dinner for the cold weather ahead. The fall off the bone, tender beef will melt in your mouth and the rich, flavorful sauce will have you begging for more.
Provided by Linda Warren
Categories Main Course
Time 6h10m
Number Of Ingredients 10
Steps:
- Using your slow cooker option on your Instant Pot or just your crockpot, place the ribs into the bottom.
- Add sliced onions.
- Pour in beer and beef stock.
- Add molasses and balsamic vinegar and pepper sauce, if using.
- Sprinkle in salt, pepper and lay thyme leaves on top.
- Cover with lid and cook on high for 5-1/2-6 hours or on low for 11-12 hours.
- When done remove beef short ribs with slotted spoon to a serving plate. Discard thyme sprigs.
- Serve with beef gravy on the side.
- Garnish with fresh thyme leaves.
Nutrition Facts : Calories 561 kcal, Carbohydrate 16 g, Protein 54 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 163 mg, Sodium 630 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
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