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a bowl full of slow cooker short ribs and carrots surrounded by sprigs of rosemary
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4.55 from 55 votes

Slow Cooker Short Ribs

Slow Cooker Short Ribs - simple to make short ribs slowly cooked in beer with carrots and parsnips. Fall off the bone tender and delicious.
Prep Time10 minutes
Cook Time8 hours 30 minutes
Total Time8 hours 40 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: braised short ribs, guinness braised short ribs, short ribs, slow cooker recipes, slow cooker short ribs
Servings: 6
Calories: 406kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 1 tablespoon vegetable oil
  • 3 pounds beef chuck short ribs bone-in
  • ½ 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 rosemary fresh
  • 1 teaspoon thyme dried
  • 4 sprigs fresh parsley stems and leaves separated
  • 1 tablespoon 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.
  • Braise the ribs: 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.
  • Finish and 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

Notes

  1. When buying short ribs, buy the ones with the bones still attached because not only are they cheaper, but they add a ton of flavor in cooking.
  2. It's not necessary to trim the fat off the short ribs because it will keep the meat moist while cooking, plus it will melt off during cooking.
  3. Pad dry the short ribs with paper towels first then season them generously, this is the first trick to flavorful braised ribs.
  4. 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.
  5. Instant Pot Instructions: You’ll want to follow the directions outlined above, including browning and sautéing right in the pressure cooker on its sauté 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!
  6. Store leftover short ribs in an airtight container in the refrigerator for 3 to 4 days.
  7. 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.

Nutrition

Serving: 1serving | Calories: 406kcal | Carbohydrates: 17g | Protein: 33g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 98mg | Sodium: 352mg | Potassium: 911mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4081IU | Vitamin C: 13mg | Calcium: 47mg | Iron: 4mg