Dark Beer Braised Beef Short Ribs Crock Pot Recipes

SLOW COOKER BEER BRAISED SHORT RIBS

Steps:

• Place onions in a 5-qt. slow cooker; add ribs and bay leaf.
• Combine the beer, brown sugar, mustard, tomato paste, thyme, bouillon, salt and pepper.
• Pour over meat.
• Cover and cook on low for 8 hours or until meat is tender.
• Remove meat and vegetables to a serving platter; keep warm.
• Discard bay leaf.
• Skim fat from cooking juices; transfer juices to a small saucepan.
• Bring liquid to a boil.
• Combine flour and water until smooth.
• Gradually stir into the pan.
• Bring to a boil; cook and stir for 2 minutes or until thickened.

BEER BRAISED SLOW COOKER SHORT RIBS RECIPE

Steps:

• Place onions in a 5-quart (or larger) slow cooker; add ribs and bay leaf. Combine the beer, brown sugar, mustard, tomato paste, thyme, bouillon, salt and pepper. Pour over meat. Cover and cook on low for 8-10 hours or until meat is tender.
• Remove meat and vegetables to a serving platter; keep warm. Discard bay leaf. Skim fat from cooking juices; transfer juices to a small saucepan. Bring liquid to a boil. Combine flour and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Set everything in the Instant Pot and set it for 45 minutes at high pressure, followed by 15 minutes of natural release time for the cooking time.
• Remove meat and vegetables to a serving platter; keep warm. Discard bay leaf. Skim fat from cooking juices; transfer juices to a small saucepan. Bring liquid to a boil. Combine flour and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

DARK BEER BRAISED BEEF SHORT RIBS (CROCK POT)

Steps:

• In a medium sauce pan reduce the quart of beef stock to about 1 1/2 cups and set aside.
• Season the short ribs with salt and pepper, and then dredge in flour until well coated.
• Heat the olive oil in a large skillet over medium-high heat.
• Cook the dredged ribs until browned on each side, about 5 minutes per side.
• When browned on both sides, remove the ribs from the skillet and set aside. Reserve pan drippings for later.
• To a slow cooker, add the onion as a bed, then add seared short ribs. Add any juice or drippings reserved from the pan.
• Add the stout beer, reduced beef stock, smashed garlic cloves, bay leaf, butter, salt and fresh cracked pepper.
• Place the lid on the slow cooker and set to low.
• Cook for approximately 8 hours or until tender. When done strain off the grease before removing the ribs to a platter, then thicken the sauce with a cornstarch slurry.
• Serve over egg noodles or rice and top with sauce.

SLOW COOKER BEER BRAISED BEEF SHORT RIBS

Steps:

• Heat oil in a large saute pan over medium-high heat.
• Sear short ribs in batches, cooking them for 1-2 minutes on each side until a dark golden-brown crust forms. Remove ribs from pan and set aside.
• Remove ribs and set aside. Add onion, carrot, celery, and a large pinch of salt and pepper to the pan. Cook, stirring frequently, for 10 minutes.
• Reduce heat to medium and add smashed garlic, sage, and thyme. Cook for one minute, stirring frequently.
• Transfer veggies to the slow cooker insert. Add seared beef ribs.
• Then add beer, beef broth, bay leaves and another couple large pinches of salt and pepper.
• Cover and cook on low for 8 hours (or high for 4 hours) until the beef falls off the bone and shreds easily.
• This is a great time to make those mashed potatoes, grits, or mac and cheese.
• Remove three cups of braising liquid from the slow cooker and pour it through a strainer and into a small saucepan over medium heat.
• Combine cornstarch with 3 tablespoons cold water until dissolved. Add that to the sauce pan and stir to combine.
• Simmer braising liquid over medium to medium-low heat for about 5 minutes or until it thickens significantly (and almost seems TOO thick). Remove from heat and stir in heavy cream. Season to taste with salt and pepper.
• Serve beef and gravy alongside my super easy garlic mashed potatoes and ENJOY!

BEEF IN BEER IN THE SLOW COOKER

Steps:

• Preheat slow cooker on Low.
• Heat 2 teaspoons oil in a skillet over medium-low heat and cook shallots until they are lightly browned, 5 to 10 minutes. Place in the slow cooker. Add beef to the same skillet and cook until meat is seared on all sides and browned, about 5 minutes. Add flour and mix well. Pour in beer and bring to a boil. Transfer beef-beer mixture to the slow cooker.
• Wipe out the skillet with a paper towel and add remaining 2 teaspoons oil. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and bacon and cook for 1 minute more. Transfer to the slow cooker. Add mushrooms and season generously with salt and pepper. Cover.
• Cook on Low until meat is cooked through, about 5 hours.

BRAISED SHORT RIBS (CROCK POT)

Steps:

• Sprinkle ribs with coarse salt and pepper.
• Place in even layer in slow cooker. Add next 7 ingredients, cover, and cook on low heat until meat is tender, about 8 hours.
• Using slotted spoon, transfer ribs to serving bowl. Discard parsley and bay leaves. Spoon fat off top of sauce and pour sauce over ribs. Serve with bread.