Dark Beer Braised Beef Short Ribs Crock Pot
Sink into indulgent comfort with these Dark Beer Braised Beef Short Ribs, slow-cooked to perfection in your crock pot. This recipe combines tender, fall-off-the-bone short ribs with the bold, malty flavors of dark beer, creating a rich and hearty dish that's the epitome of slow-cooked goodness. Searing the beef short ribs before braising adds a deep caramelized layer, while a medley of fresh vegetables, aromatic garlic, and a savory blend of tomato paste, Worcestershire sauce, and herbs infuses every bite with incredible depth. Perfect for cozy dinners, this dish is best served over creamy mashed potatoes or buttery polenta to soak up the velvety, beer-infused sauce. Whether you're hosting a weekend gathering or treating yourself to a soul-warming meal, these crock pot short ribs are a true showstopper!
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Recipe Information
Ingredients
- 4 pounds beef short ribs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and cut into chunks
- 2 stalks celery stalks, chopped
- 4 cloves garlic, minced
- 12 ounces dark beer (such as stout or porter)
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 3 sprigs thyme, fresh sprigs
- 1 leaf bay leaf
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Season the beef short ribs generously with 2 teaspoons of salt and 1 teaspoon of black pepper. Lightly dust the ribs with the flour, shaking off any excess.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the short ribs on all sides until browned, about 2-3 minutes per side. Work in batches to avoid overcrowding. Transfer the ribs to the crock pot.
In the same skillet, add the diced onion, carrots, and celery. Sauté for 3-4 minutes or until the vegetables start to soften. Add the minced garlic and cook for another minute, stirring constantly.
Pour the dark beer into the skillet to deglaze, scraping up any browned bits from the bottom of the pan. Bring the beer to a simmer and let it reduce slightly for 2-3 minutes.
Stir in the beef broth, tomato paste, Worcestershire sauce, and brown sugar. Mix well and bring to a gentle boil.
Carefully pour the beer and broth mixture over the short ribs in the crock pot. Add the thyme sprigs and bay leaf. Ensure that the liquid covers most of the short ribs.
Cover and cook on low heat for 7 hours, or until the short ribs are tender and falling off the bone.
Once cooked, remove the thyme sprigs and bay leaf. Skim off any excess fat from the surface of the sauce, if desired.
Serve the short ribs with their sauce over mashed potatoes, polenta, or alongside crusty bread. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
6613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 498.4 g | 639% | |
| Saturated Fat | 196.6 g | 983% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1494 mg | 498% | |
| Sodium | 6614 mg | 288% | |
| Total Carbohydrate | 107.7 g | 39% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 41.2 g | ||
| Protein | 377.5 g | 755% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 562 mg | 43% | |
| Iron | 51.9 mg | 288% | |
| Potassium | 6737 mg | 143% | |
*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.
