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:
- 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.
- 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.
- 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!