Guinness Slow Cooker Short Ribs
The flavor of these short ribs is light and delicate, the texture tender. This recipe lends itself to making a big batch of short ribs to feed a large group, or freeze left overs to turn into other meals, like tacos or pasta.
Equipment
Ingredients
- 3.50 lbs beef short ribs
- salt/pepper to taste
- 3 tbsp extra virgin olive oil
- 11 oz Guinness Extra Stout 1 bottle
- 1 cup beef stock
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 garlic cloves
- 2 bay leaves
- 2 tbsp unsalted butter softened
- 2 tbsp flour
Instructions
- Rub both sides of the short ribs with salt and pepper, and let ribs sit for 30 minutes.
- In a frying pan, heat olive oil, and brown the ribs on all sides, working in batches
- Drain the ribs on paper towels
- In a slow cooker set on low, add the beef stock, beer, rosemary, thyme, garlic, and bay leaves.
- Add the ribs, cover and cook for 4 to 4½ hours, or until the meat falls off the bone.
- Remove the meat and let cool until it is comfortable to handle, then shred with a fork.
- While the meat is cooling, turn up the liquid in the slow cooker.
- Mash the butter and flour into a paste and add to the liquid. Let cook while you shred the meat
- Return the shredded meat to the slow cooker and turn down to keep warm until ready to serve.
Notes
Serving suggestions:
- Serve on a bed of roasted mashed butternut squash (pictured).
- Make into sandwiches using the pan juices as a dipping sauce.
- Serve over fettuccini noodles or polenta, and top with parmesan cheese.
- Add your favorite Mexican seasonings for Taco Tuesday.
Nutrition
Calories: 281kcalCarbohydrates: 4gProtein: 24gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 68mgSodium: 145mgPotassium: 484mgFiber: 0.3gSugar: 1gVitamin A: 16IUVitamin C: 1mgCalcium: 20mgIron: 3mg
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