Short ribs hold up well to slow cooking. The flavors develop and the meat gets very soft with this method. Rosemary and thyme mixed with beer create tremendous depth of flavor. I use a full-flavored beer like Heineken or Corona but the original recipe calls for a Guinness or Stout, which are a bit stronger in flavor. If you prefer, use red wine for a different flavor but a rich delicious one too.
Ingredients
Servings 6
- 1 tablespoon canola oil
- 3 pounds bone-in beef short ribs
- 2 medium onions peeled and quartered
- 2 medium carrots cut into large chunks
- 2 medium parsnips cut into large chunks
- 2 medium turnips peeled and cut into large chunks
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 4 sprigs fresh parsley stems and leaves separated (leaves used for garnish)
- 1 tablespoon. Worcestershire sauce
- 1 tablespoon Dijon mustard
- 3 tablespoons dark brown sugar
- 1 12-ounce beer or red wine
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Nutritional Facts
Nutrition Facts
Slow Cooker Savory Short-Ribs with Beer and Herbs
Amount per Serving
Calories
432
% Daily Value*
Fat
20
g
31
%
Saturated Fat
7
g
44
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
9
g
Cholesterol
98
mg
33
%
Sodium
607
mg
26
%
Potassium
1037
mg
30
%
Carbohydrates
26
g
9
%
Fiber
5
g
21
%
Sugar
13
g
14
%
Protein
34
g
68
%
Vitamin A
3492
IU
70
%
Vitamin C
24
mg
29
%
Calcium
75
mg
8
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- 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 3-4 minutes per side.
- 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 turnips.
- Place rosemary, thyme and parsley in a cheesecloth or a “soup bag” and tie it up and place in the crockpot.
- Add Worcestershire, Dijon mustard, and brown sugar.
- Pour beer over everything and add enough water to almost cover the contents.
- Cover and cook on low for 6-8 hours, or until the meat is very tender.
To serve
- Carefully remove the meat and vegetables from the slow cooker.
- Remove the cheesecloth and discard.
- Serve the ribs with the juice and garnish with chopped parsley leaves.
