Slow Cooker Short Ribs

Servings: 6
Prep Time: 15 minutes
Cook Time: 8 hours (slow cooker) or 2.5 hours (oven)
Calories: 600 per serving

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Ingredients:

• 1 tablespoon vegetable oil

• 3 pounds beef chuck short ribs (bone-in)

• 1/2 teaspoon salt (or to taste)

• 1 teaspoon pepper (or to taste)

• 1 medium onion, peeled and quartered

• 2 large carrots, cut into large chunks

• 2 medium parsnips, cut into large chunks

• 2 sprigs rosemary (fresh)

• 1 teaspoon thyme (dried)

• 4 sprigs fresh parsley (stems and leaves separated)

• 1 tablespoon Worcestershire sauce

• 2 bottles dark stout beer (2 12-ounce bottles, such as Guinness)

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Instructions:

1. Brown the short ribs:

   • In a large skillet over medium-high heat, add the vegetable oil.

   • Season the short ribs generously with salt and pepper.

   • When the oil is hot, brown the short ribs in batches, turning them to brown on all sides, about 1–2 minutes per side.

2. Braise the ribs:

   • While the short ribs are browning, layer onion and carrot chunks in the bottom of a slow cooker. Season with salt and pepper.

   • Place the browned short ribs on top of the vegetables.

   • Add the remaining onions, carrots, parsnips, and herbs to the slow cooker.

   • Stir in Worcestershire sauce, pour in the stout beer, and add enough water to almost cover the contents.

   • Cover and cook on low for 8 hours or high for 4 hours, until the meat is tender.

3. Finish and serve:

   • Carefully remove the short ribs and vegetables from the slow cooker.

   • Strain the cooking juices.

   • Serve the ribs with the strained juice and garnish with chopped parsley leaves.

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Equipment:

• 6-Quart Programmable Slow Cooker

• 12-inch Cast Iron Skillet

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Notes:

• Choosing short ribs: Buy bone-in short ribs for added flavor and lower cost. The bones contribute great flavor during cooking.

• No need to trim fat: The fat on the short ribs keeps the meat moist during cooking and will melt off, adding richness to the dish.

• Dry and season the ribs: Pat the short ribs dry with paper towels before seasoning them. This is key for a flavorful, caramelized crust.

Oven Instructions:

You can make these ribs in the oven! Follow the same steps as above but use a Dutch oven instead of the slow cooker. Cook at 375°F for 2.5–3 hours until the meat is fork-tender.

Instant Pot Instructions:

• Brown the short ribs using the sauté setting on your Instant Pot.

• Add all ingredients to the pot, scraping up any browned bits.

• Cook on high pressure for 45 minutes, then allow the pressure to release naturally before serving.

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Storage:

• Refrigerate leftovers in an airtight container for 3–4 days.

• Freeze the short ribs (in airtight containers or freezer bags) for up to 2 months.