There’s just something magical about short ribs cooked low and slow until they’re fall-off-the-bone tender. Add a rich beer-based sauce, and you’ve got a comfort food classic the whole family will love. This recipe is perfect for busy days when you want dinner to cook itself—just toss everything into the slow cooker and let it work its magic! Plus, the savory aroma filling your house all day? Absolutely heavenly. Whether you’re feeding a crowd or just want to treat your family to something special, these beer-braised short ribs will hit the spot.
What You’ll Need
Ingredients:
- 3 lbs beef short ribs (bone-in)
- 1 large onion, sliced
- 3 large carrots, cut into chunks
- 4 cloves garlic, minced
- 1 cup dark beer (like stout or porter)
- 1 cup beef broth
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 2 tsp smoked paprika
- 1 tsp dried thyme
- Salt and pepper, to taste
- 2 tbsp olive oil
Pro Tips
- Brown the short ribs first: Don’t skip searing the ribs before putting them in the slow cooker! This step locks in flavor and gives the meat that nice crust.
- Pick the right beer: A dark beer like stout or porter works best—it adds a rich, deep flavor. Avoid overly hoppy beers like IPAs.
- Layer the veggies: Put the onions and carrots on the bottom of the slow cooker to help them cook evenly and soak up all the juices.
- Thicken the sauce (optional): If you want a thicker sauce, remove the ribs once cooked and simmer the sauce on the stovetop to reduce it.
- Make it kid-friendly: Don’t worry about the beer! The alcohol cooks off, leaving just the delicious flavor behind.
Tools Needed
- Slow cooker
- Large skillet
- Wooden spoon
- Measuring cups and spoons
- Sharp knife
- Cutting board
Substitutions & Variations
- No beer? Use apple cider or more beef broth instead.
- Different veggies: Swap out the carrots for parsnips or potatoes.
- Boneless option: You can use boneless short ribs, but bone-in adds extra flavor.
Make Ahead Tips
- You can sear the ribs and chop the veggies the night before. Store them in the fridge, then assemble everything in the slow cooker the next day.
How to Make Beer-Braised Short Ribs
Step 1: Sear the Short Ribs
Season the ribs generously with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the ribs on all sides until browned (about 2-3 minutes per side).
Step 2: Add Veggies to Slow Cooker
Layer the sliced onions and carrots in the bottom of the slow cooker.
Step 3: Combine Sauce Ingredients
In a bowl, mix the beer, beef broth, tomato paste, Worcestershire sauce, brown sugar, smoked paprika, thyme, and minced garlic. Stir until well combined.
Step 4: Add Ribs and Sauce
Place the seared short ribs on top of the veggies in the slow cooker. Pour the sauce evenly over the ribs.
Step 5: Cook Low and Slow
Cover and cook on low for 8 hours (or high for 4-5 hours) until the ribs are tender and the sauce is bubbling.
Step 6: Serve and Enjoy
Carefully remove the ribs and veggies from the slow cooker. Serve with mashed potatoes or crusty bread, and spoon the sauce over everything.
Leftovers & Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze the ribs and sauce for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
Conclusion
There’s nothing better than coming home to a dinner that smells incredible and tastes even better. These slow cooker beer-braised short ribs are a true family favorite—easy to make, packed with flavor, and perfect for any occasion. If you try this recipe, leave a comment below and let me know how it turned out! Happy cooking! 😊
