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These slow cooked beer braised beef ribs are a cozy fall off the bone winter classic. Tender, melting beef, dark micro brew ale mixed with spices and savoury beef stock are the perfect winter warmer. They're a no maintenance dinner that is perfect for freezing ahead of a busy week.
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Slow Cooker Beer Braised Short Ribs

These slow cooker beer braised beef short ribs are a cozy fall off the bone winter classic. Tender, melting beef, dark micro brew ale mixed with spices and savoury beef stock are the perfect winter warmer. They're a no maintenance dinner that is perfect for freezing ahead of a busy week.
Course Dinner, Main Course
Cuisine American, Irish
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 4 Servings
Calories 685kcal
Author Debs

Ingredients

  • 4 beef short ribs dried with a kitchen towel to remove all moisture
  • 3 Tablespoons vegetable oil
  • 2 onions sliced into half moons
  • 3 cloves garlic minced
  • 1/4 cup flour
  • 1 Tablespoon dry mustard powder
  • 1 Tablespoon dark brown sugar
  • 1/2 Tablespoon smokey paprika
  • 1 bottle dark full flavoured beer
  • 1 heaped soup spoon black strap molasses
  • 1 beef bullion stock cube diluted in 1 cup boiling water
  • 2 bay leaves
  • 6 sprigs thyme
  • 10 pearl onions peeled
  • 1 heaped soup spoon honey optional

Instructions

  • Heat the oil in a dutch oven over a medium heat. Season with ribs with salt and pepper. When the oil is hot add the ribs and colour on all sides. You’re looking for a deep roasted colour.
  • when the beef is well coloured, remove the ribs from the pan and add the onions and the garlic. Season with some sea salt. As the onions sweat in the pan, the moisture will start to deglaze the pan, rather than add any liquid. Sweat for about 8 minutes until the onions are soft and all the brown bits have lifted off the bottom of the pan.
  • Add the flour to the pan and mix in with the onions. Cook out the flour for about 4-5 minutes. Add all of your mustard powder, brown sugar and paprika. Pour in your favourite dark beer and bring to a boil.
  • Once the beer is boiling add the molasses to the pan and place the beef ribs back into the pan. Dilute the beef stock cube in 1 cup of boiling water and add to the pot.
  • Add the bay leaves and thyme to the pot and cover. Let simmer for about 3 hours on a low heat, or until the beef is tender and you can shred it with a fork. Add the pearl onions to the pot for the last 30 minutes of cooking.

Notes

Cooking times: Slow Cooker Low- 6 Hours Slow Cooker High- 3 Hours Dutch Oven- Slow Burner- 3 Hours If you have a lot of liquid left in the pot, remove the beef and cover it, and turn the heat up and boil to reduce until you have the desired consistency. Taste the sauce and if the beer taste is a bit stronger than you would like, add a soup spoon of honey to tone it down. Serve with roasted garlic mashed potatoes.