Slow Cooker Short Ribs

Slow Cooker Short Ribs – simple to make short ribs slowly cooked in beer with carrots and parsnips, plus instructions for the Instant Pot or oven. Fall off the bone tender and delicious.

This here is a great weeknight dinner and easy one at that. One where you put all the ingredients in the crockpot, turn it on and forget about for 8 hours. OK you do have to sear the ribs first to get that nice brown color on them but it doesn’t take long and you can do this the night before – easy!

I love to cook with short ribs, especially when I whip them up in a slow cooker. They’re a super flavorful, resilient cut of meat that holds up well to that low and slow method of cooking. When you toss in some carrots and parsnips, well you’ve got a whole entire meal on your hands!

One that’s oh so comforting.

What exactly are short ribs?

Short ribs are a cut of beef taken from the brisket, chuck, plate or rib areas of beef. They are the equivalent of spare ribs in pork. Beef short ribs are usually larger and meatier than pork spare ribs.

Ingredients

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

• Short ribs – Bone in beef chuck short rib, the only cut for this recipe!
• Herbs – Just rosemary and thyme today, we want herbs that hold up to low and slow cooking, plus some parsley for garnish.
• Veggies – Carrots, onions, and parsnips. Parsnips add some great earthy and nutty flavor here.
• Guinness – 2 whole bottles of the super dark beer, this will give tons of flavor, depth, and dimension to our dish. You can substitute with beef broth if preferred.
• Worcestershire – Just a bit of this sauce again for flavor. This will add dimension and umami to our short ribs.
• Oil – We want a neutral tasting oil with a high smoke point to brown our short ribs in.

What can I use instead Guinness?

Guinness is a classic Irish stout with a deep dark brown color topped with a rich, dense head when poured. While the color may intimidate you, the flavor is surprisingly light. It’s a velvety smooth treat! If you would like to substitute the beer in this recipe, I would try to stick to Irish stouts.

Another great way to braise short ribs is to use a red wine such as a Cabernet Sauvignon, Shiraz or a Zinfandel. For a non-alcoholic substitute use a low sodium beef broth.

How to make short ribs in the slow cooker

1. Brown the short ribs: 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 1 to 2 minutes per side.
2. Saute the sauteables: 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 herbs. Add Worcestershire and pour over the stout and add enough water to almost cover the contents. Cover and cook on low for 8 hours, or high for 4 hours or until the meat is very tender.
3. Serve: To serve, carefully remove the meat and vegetables from the slow cooker. Strain the juices. Serve the ribs with the juice and garnish with chopped parsley leaves.

No slow cooker? No problem!

Oven

You can definitely make these short ribs super easily in the oven! Follow the directions just as above but pop the ingredients in a dutch oven instead and cook at 375 F degrees for 2 – 2 1/2 to 3 hours.

Pressure cooker

You’ll want to follow the directions outlined above, including browning and sautéing right in the pressure cooker on its saute setting. Assemble the ingredients in the pot, make sure to scrape the brown bits from the inner pot once the broth is added! Cook on high pressure for 45 minutes and allow the pressure to release naturally before serving!

How to serve

This entree pairs greatly with a lot of delicious side dishes, so if you’d like some mouthwatering options, try out these:

• Creamy Mashed Potatoes
• Roasted Veggies
• White Beans With Bacon And Herbs
• Creamy Polenta
• Tuscan White Beans
• Instant Pot Rice
• Easy Oven Roasted Potatoes
• Butter Biscuits

Leftovers

Store leftover short ribs in an airtight container in the refrigerator for 3 to 4 days.

Freezing

Yes, you can also freeze these ribs, also stored in an airtight container or freezer bags. They will last in the freezer, if properly stored, for up to 2 months.

More delicious slow cooker meals?

• Slow Cooker Corned Beef
• Slow Cooker Bread
• Pepper Steak
• Slow Cooker Chicken Chili
• Thai Chicken
• Crockpot Brown Sugar Cola Glazed Ham

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

Slow Cooker Short Ribs

4.47 from 15 votes

Prep: 9 mins

Cook: 8 hrs

Total: 8 hrs 9 mins

Author: Joanna Cismaru

Serves: 6

Print Pin Rate

Slow Cooker Short Ribs – simple to make short ribs slowly cooked in beer with carrots and parsnips. Fall off the bone tender and delicious.

Equipment

• ▢
  6-Quart Programmable Slow Cooker
• ▢
  12-inch Cast Iron Skillet

Ingredients

• ▢ 1 tbsp vegetable oil
• ▢ 3 lbs beef chuck short ribs bone-in
• ▢ 1/2 tsp salt or to taste
• ▢ 1 tsp 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 rosemary fresh
• ▢ 1 tsp thyme dried
• ▢ 4 sprigs fresh parsley stems and leaves separated
• ▢ 1 tbsp Worcestershire sauce
• ▢ 2 bottles dark stout beer 2 12-ounce bottles, such as Guinness

US Customary – Metric

Instructions

• Brown the short ribs: 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 1 to 2 minutes per side.
• Saute the sauteables: 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 herbs. Add Worcestershire and pour over the stout and add enough water to almost cover the contents. Cover and cook on low for 8 hours, or high for 4 hours or until the meat is very tender.
• Serve: To serve, carefully remove the meat and vegetables from the slow cooker. Strain the juices. Serve the ribs with the juice and garnish with chopped parsley leaves.

Video

Recipe Notes

1. Oven instructions: You can definitely make these short ribs super easily in the oven! Follow the directions just as above but pop the ingredients in a dutch oven instead and cook at 375 F degrees for 2 – 2 1/2 to 3 hours.
2. Instant Pot Instructions: You’ll want to follow the directions outlined above, including browning and sautéing right in the pressure cooker on its saute setting. Assemble the ingredients in the pot, make sure to scrape the brown bits from the inner pot once the broth is added! Cook on high pressure for 45 minutes and allow the pressure to release naturally before serving!
3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 406kcal (20%)Carbohydrates: 17g (6%)Protein: 33g (66%)Fat: 19g (29%)Saturated Fat: 9g (56%)Cholesterol: 98mg (33%)Sodium: 352mg (15%)Potassium: 911mg (26%)Fiber: 4g (17%)Sugar: 5g (6%)Vitamin A: 4081IU (82%)Vitamin C: 13mg (16%)Calcium: 47mg (5%)Iron: 4mg (22%)

Course:Dinner, Main Course

Cuisine:American

Keyword:short ribs, slow cooker recipes

Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!