Crock Pot Short Ribs with Ale and Winter Squash
Cozy up to a bowl of hearty comfort with these Crock Pot Short Ribs with Ale and Winter Squash, a slow-cooked masterpiece perfect for chilly days. Tender, fall-off-the-bone beef short ribs are braised in a rich blend of amber ale and beef broth, creating a deeply flavorful sauce infused with garlic, onion, and thyme. Sweet, velvety cubes of butternut squash lend a seasonal touch and balance the dish beautifully. Simple yet elegant, this one-pot wonder requires minimal hands-on time, letting your crock pot work its magic over six to eight hours. Serve it with creamy mashed potatoes, crusty bread, or rice for a soul-warming meal that will delight your taste buds. Perfect for a cozy family dinner or easy entertaining, this recipe is a true celebration of slow-cooked comfort food with a seasonal twist.
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Recipe Information
Ingredients
- 4 pieces Bone-in beef short ribs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 2 large Carrots, sliced into rounds
- 4 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 12 fluid ounces Ale (amber or brown)
- 2 cups Beef broth
- 2 Bay leaves
- 1 teaspoon Thyme, fresh or dried
- 1 medium Butternut squash, peeled, seeded, and cubed
- 2 tablespoons Parsley, chopped (optional, for garnish)
Instructions
Season the short ribs with salt and pepper, then lightly coat them with all-purpose flour.
In a large skillet over medium-high heat, heat the olive oil. Sear the short ribs on all sides until browned, about 2-3 minutes per side. Transfer the ribs to the crock pot.
In the same skillet, add the diced onion and sliced carrots. Sauté until the onion becomes translucent, about 5 minutes.
Add the minced garlic and tomato paste to the skillet. Cook for another 1-2 minutes, stirring frequently, until fragrant.
Deglaze the skillet by pouring in the ale and scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes.
Pour the ale mixture into the crock pot with the short ribs. Add the beef broth, bay leaves, thyme, and cubed butternut squash.
Stir gently to distribute the ingredients evenly. Cover the crock pot and cook on low for 6-8 hours, or until the short ribs are tender and the squash is soft.
Remove the bay leaves before serving. Garnish with chopped parsley if desired. Serve hot with mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
6098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 456.6 g | 585% | |
| Saturated Fat | 177.4 g | 887% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 5696 mg | 248% | |
| Total Carbohydrate | 95.5 g | 35% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 23.9 g | ||
| Protein | 367.4 g | 735% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 484 mg | 37% | |
| Iron | 46.0 mg | 256% | |
| Potassium | 6416 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
