Slow cooker Beer Braised Short Ribs

This is one of my favorite braised short ribs recipes. Using a good quality dark beer, like a stout, gives the dish a totally different flavor vs using a lighter beer or red wine.   However, any beer or even red wine can be used in place of the beer in the recipe below.  beer braised short ribs

Pictured: beer braised short ribs over mashed potatoes with creamy spinach and braised red cabbage with apples and bacon


  • 5-6 lb lean beef short ribs (on the bone)
  • salt and pepper, to taste
  • 2 T olive oil
  • 1 large onion, chopped
  • 5 carrots, peeled and sliced
  • 4 cloves garlic, minced
  • 8 -15 oz canned crushed tomatoes
  • 12 oz good quality beer
  • 1 t dijon mustard


  • Add oil to heated skillet (I prefer to use cast iron) set on medium heat
  • Season the short ribs with salt and pepper and place them in skillet (you may have to work in two batches)
  • Sear the short ribs on each side so that each side just browns but doesn’t cook through
  • Meanwhile, add the tomatoes, beer, and mustard to your slow cooker
  • Remove the short ribs from the skillet and add them to the slow cooker
  • Add the onions and carrots to the skillet until the onions are tender, stirring as needed
  • Add the garlic and cook for an additional minute
  • Add the vegetables to the slow cooker and stir to coat
  • Turn the short ribs so that the side with more meat on it faces the bottom
  • Cook for 6-8 hours on low and enjoy!

If you do not have a slow cooker, this can also be made using a dutch oven and cooking in the oven for 3 hours at 325 F.

I highly recommend eating these over a side of mashed potatoes.  Perfect comfort food!


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