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Slow Cooker Beer-Braised Beef Short Ribs

Savory Slow Cooker Beer-Braised Beef Short Ribs You’ll Love

This Slow Cooker Beer-Braised Beef Short Ribs recipe promises tender, flavorful ribs with minimal effort, making it a true comfort dish.
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Prep Time 20 minutes
Cook Time 12 hours
Total Time 12 hours 20 minutes
Servings: 6 servings
Course: Beef Recipes
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Braise
  • 1/2 cup Balsamic Vinegar Can be swapped with red wine vinegar for a similar tang.
  • 2 cups Beef Broth Consider using vegetable broth for a lighter touch.
  • 4 pounds Beef Ribs Opt for well-marbled cuts for the best results.
  • 1 cup Beer A dark beer works beautifully here; use non-alcoholic beer if preferred.
  • 1 tablespoon Hot Pepper Sauce Feel free to adjust or omit for milder flavor.
  • 1/4 cup Molasses Can substitute with honey or brown sugar.
  • 1 teaspoon Thyme Oregano or rosemary can serve as alternatives.
  • 1 medium Yellow Onion Switch to red onion for a sharper taste.

Equipment

  • 6-quart slow cooker

Method
 

Step-by-Step Instructions
  1. Trim excess fat from the beef ribs and season generously with salt and black pepper.
  2. Place the seasoned ribs in the slow cooker and add balsamic vinegar, beef broth, dark beer, hot pepper sauce, and molasses. Toss in thyme and quartered onion.
  3. Cover the slow cooker and cook on low for 11 to 12 hours.
  4. Once cooked, carefully remove ribs with a slotted spoon and set aside, reserving the cooking liquid.
  5. Pour the cooking liquid into a fat separator, skim off the fat, and drizzle over ribs.
  6. Serve ribs over mashed potatoes or egg noodles with the reserved cooking liquid poured over.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 12gProtein: 35gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 110mgSodium: 800mgPotassium: 800mgFiber: 1gSugar: 6gVitamin A: 50IUVitamin C: 3mgCalcium: 30mgIron: 3mg

Notes

For enhanced flavor, consider browning the ribs before slow cooking and keep an eye on liquid levels during cooking.

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