Slow Cooker Beer Braised Short Ribs
Slow Cooker Beer Braised Short Ribs | Midwest Foodie | These short ribs are so tender and juicy! They fall right off the bone and are packed with aromatic flavors of fresh veggies, dried herbs and dark beer. #midwestfoodie
- 2 tablespoons olive oil
- 3 lbs. bone in short ribs
- 1 onion, diced
- 2 cups sliced celery
- 2 cups sliced carrots
- 6 cloves garlic, smashed
- 1 tablespoon dried thyme
- 1 tablespoon dried sage
- 12 oz. your favorite craft beer (IPA, lager, porter, amber, etc.)
- 32 oz. beef broth
- 3 bay leaves
- Kosher salt
- Fresh cracked pepper
- 3 tablespoons corn starch
- 1/3 cup heavy cream
- fresh parsley for garnish
- 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!