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!