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5 from 1 vote

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 Time20 mins
Cook Time8 hrs
Total Time8 hrs 20 mins
Course: Dinner, Main Course
Cuisine: American
Keyword: short ribs, slow cooker recipes
Servings: 6
Calories: 364kcal
Author: Joanna Cismaru


  • 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 carrots cut into large chunks
  • 2 parsnips cut into large chunks
  • 1 tsp rosemary dried
  • 1 tsp thyme dried
  • 4 sprigs fresh parsley stems and leaves separated
  • 1 tbsp Worcestershire sauce
  • 1 dark stout beer 12-ounce, such as Guinness


  • 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 3-4 minutes per side.
  • 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 6-8 hours, or until the meat is very tender.
  • 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.


Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 364kcal | Carbohydrates: 14g | Protein: 33g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 98mg | Sodium: 350mg | Potassium: 899mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3453IU | Vitamin C: 13mg | Calcium: 48mg | Iron: 4mg