Beer Braised Short Ribs
Beer Braised Short Ribs\
These short ribs are tender, juicy and fall right off the bone! They're the perfect easy weeknight meal for your busy family.
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Category: Main Dish
Method: Slow Cooker
Cuisine: American
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
⅓ cup heavy cream
fresh parsley for garnish
Instructions
Heat oil in a large sauté 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 mash potatoes!
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 saucepan 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 some delicious mash potatoes and ENJOY!