Slow Cooker Short Ribs

Slow Cooker Short Ribs

Ingredients:

• 1 tablespoon vegetable oil
• 3 pounds beef chuck short ribs (bone-in)
• 1/2 teaspoon salt (or to taste)
• 1 teaspoon pepper (or to taste)
• 1 medium onion, peeled and quartered
• 2 large carrots, cut into large chunks
• 2 medium parsnips, cut into large chunks
• 2 sprigs fresh rosemary
• 1 teaspoon dried thyme
• 4 sprigs fresh parsley (stems and leaves separated)
• 1 tablespoon Worcestershire sauce
• 2 bottles dark stout beer (12 ounces each, such as Guinness)

Instructions:

1. Brown the Short Ribs:
   • In a large skillet over medium-high heat, add the vegetable 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 1-2 minutes per side.
2. Braise the Ribs:
   • While browning the short ribs, 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 of the vegetables in the slow cooker.
   • Add the remaining onions, carrots, parsnips, rosemary, thyme, and parsley stems.
   • Add Worcestershire sauce and pour the stout beer over the contents. Add enough water to almost cover everything.
   • Cover and cook on low for 8 hours or on high for 4 hours, or until the meat is very tender.
3. Finish and Serve:
   • Carefully remove the meat and vegetables from the slow cooker.
   • Strain the juices.
   • Serve the short ribs with the strained juices and garnish with chopped parsley leaves.

Enjoy your Slow Cooker Short Ribs!