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Fall-off-the-bone Tender Ribs

Section: Satisfying Main Dishes for Every Occasion

These melt-in-your-mouth beef short ribs are slowly cooked to perfection in a flavorful bath of dark stout beer. Bone-in ribs are first browned to develop deep flavor, then braised with carrots, parsnips, and aromatic herbs in your slow cooker until they're fall-off-the-bone tender. The long, slow cooking process transforms the tough meat into something remarkably succulent while creating a rich, savory sauce. Serve these hearty ribs with the strained cooking juices and a sprinkle of fresh parsley for a comforting meal that's impressive enough for guests yet simple enough for weeknight dinner.

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Recipe Author Maria
Updated as of Sat, 10 May 2025 17:11:56 GMT
A plate of slow cooker short ribs. Bookmark
A plate of slow cooker short ribs. | foodbymary.com

This hearty Slow Cooker Short Ribs recipe transforms tough cuts into melt-in-your-mouth tender meat that falls off the bone. The magic combination of dark stout beer, aromatic vegetables, and fresh herbs creates a rich, complex flavor that makes this dish truly special.

I first made these short ribs during a particularly cold winter weekend when I wanted something comforting but didnt want to spend hours in the kitchen. My family was so impressed they now request these ribs whenever we have guests over or need a special Sunday meal.

Ingredients

  • Beef chuck short ribs: with bones attached adds incredible flavor and stays moist throughout cooking
  • Dark stout beer: like Guinness creates a deep rich base for the braising liquid
  • Fresh herbs: including rosemary and parsley brighten the rich flavors
  • Carrots and parsnips: offer natural sweetness to balance the savory meat
  • Worcestershire sauce: enhances the meaty flavor with its unique umami quality
  • Vegetable oil: with a high smoke point is essential for proper browning

Step-by-Step Instructions

Prep and Brown:
Pad dry the short ribs thoroughly with paper towels. Season generously with salt and pepper on all sides. Heat vegetable oil in a large skillet over medium high heat until shimmering. Add short ribs in small batches leaving plenty of space between pieces. Brown each side for 1 to 2 minutes until deeply caramelized. This step develops rich flavor compounds that will infuse the entire dish.
Create the Aromatic Base:
Layer quartered onions and large chunks of carrots in the bottom of your slow cooker. Season with salt and pepper. This vegetable base elevates the ribs slightly allowing for better heat circulation and flavor development. The vegetables will slowly release their flavors into the cooking liquid.
Arrange and Layer:
Place the browned short ribs on top of the vegetable layer. Add remaining onions carrots and parsnips around the meat. Nestle fresh rosemary sprigs parsley stems and dried thyme throughout. This strategic layering ensures every ingredient contributes maximum flavor to the finished dish.
Add Liquids and Cook:
Pour Worcestershire sauce over everything then add the dark stout beer. Add just enough water to almost cover the ingredients but not completely submerge them. Cover and set slow cooker to low for 8 hours or high for 4 hours. The long slow cooking breaks down tough connective tissues in the meat while infusing it with the flavors of the aromatic broth.
Finish and Serve:
Carefully remove the tender meat and vegetables from the slow cooker using a slotted spoon. Strain the cooking liquid to create a smooth sauce. Arrange the short ribs and vegetables on a serving platter spoon the sauce over everything and garnish with freshly chopped parsley leaves for brightness and color.
A wooden cutting board with a piece of meat on it. Bookmark
A wooden cutting board with a piece of meat on it. | foodbymary.com

These short ribs bring back memories of Sunday dinners at my grandmothers house. She taught me that the best recipes require patience and the willingness to let good ingredients shine without overcomplicating things. The rosemary in this recipe always reminds me of her garden where shed send me to snip fresh herbs before dinner.

Make It Truly Special

For an extra touch of elegance reduce the strained cooking liquid by simmering it in a saucepan until slightly thickened. The concentrated flavors create a restaurant quality sauce that will impress even the most discerning guests. A splash of red wine during this reduction adds another layer of complexity that elevates the entire dish.

A plate of slow cooker short ribs. Bookmark
A plate of slow cooker short ribs. | foodbymary.com

Perfect Pairings

These rich savory short ribs call for sides that can complement their depth while providing textural contrast. Creamy mashed potatoes make an ideal bed for serving absorbing the flavorful sauce. Roasted Brussels sprouts with a touch of balsamic glaze offer a pleasantly bitter counterpoint. For a complete meal worthy of company add a simple green salad with a light vinaigrette to cut through the richness.

Troubleshooting Tips

If your short ribs arent as tender as youd like after the recommended cooking time simply continue cooking. Every slow cooker heats slightly differently and tougher cuts sometimes need additional time. Check for tenderness by inserting a fork if it twists easily in the meat youve reached perfection. Remember that patience is key with this cut of meat.

Storage and Reheating

The flavors of these short ribs actually improve after a day in the refrigerator making them perfect for meal prep. Store cooled ribs in their braising liquid in an airtight container for up to 4 days. To reheat gently warm in a covered saucepan over medium low heat until heated through. The fat that rises to the top when chilled can be easily removed for a leaner second serving.

Frequently Asked Questions

→ Do I need to brown the short ribs before slow cooking?

Yes, browning the short ribs before slow cooking is highly recommended. This step creates a flavorful crust on the meat through the Maillard reaction, which adds significant depth of flavor to the final dish. It only takes 1-2 minutes per side but makes a substantial difference in taste.

→ Should I trim the fat from the short ribs?

No, it's not necessary to trim the fat from the short ribs. The fat helps keep the meat moist during the long cooking process and will mostly melt away. The resulting dish will be more tender and flavorful if you leave the fat intact.

→ Can I make these short ribs in the oven instead?

Absolutely! To make these short ribs in the oven, follow the same preparation steps but place all ingredients in a Dutch oven instead of a slow cooker. Cook at 375°F for 2-3 hours until the meat is tender and falling off the bone.

→ How can I make these short ribs in an Instant Pot?

For Instant Pot preparation, use the sauté function to brown the ribs, then add all ingredients to the pot. Cook on high pressure for 45 minutes and allow the pressure to release naturally before serving. Be sure to scrape any browned bits from the bottom of the pot after adding the liquid to prevent a burn notice.

→ How long can I store leftover short ribs?

Leftover short ribs can be stored in an airtight container in the refrigerator for 3-4 days. You can also freeze them in airtight containers or freezer bags for up to 2 months. Thaw overnight in the refrigerator before reheating.

→ What type of beer works best for this dish?

Dark stout beer, such as Guinness, works best for this dish. The rich, malty flavors of stout complement the beefy flavor of the short ribs and create a delicious braising liquid. The slight bitterness balances the richness of the meat.

Slow Cooker Short Ribs

Succulent beef short ribs braised in dark stout beer with root vegetables until meltingly tender and full of rich flavor.

Prep Time
10 minutes
Cooking Time
510 minutes
Overall Time
520 minutes
Recipe Author: Maria

Dish Category: Main Dishes

Recipe Difficulty: Medium Effort

Cuisine: American

Serves: 6 Serving Size

Dietary Options: Dairy-Free

What You’ll Need to Cook

→ Meat

Ingredient 01 3 pounds beef chuck short ribs, bone-in

→ Seasoning

Ingredient 02 ½ teaspoon salt, or to taste
Ingredient 03 1 teaspoon pepper, or to taste
Ingredient 04 1 teaspoon thyme, dried
Ingredient 05 1 tablespoon Worcestershire sauce

→ Vegetables

Ingredient 06 1 medium onion, peeled and quartered
Ingredient 07 2 large carrots, cut into large chunks
Ingredient 08 2 medium parsnips, cut into large chunks

→ Herbs

Ingredient 09 2 sprigs rosemary, fresh
Ingredient 10 4 sprigs parsley, fresh (stems and leaves separated)

→ Cooking

Ingredient 11 1 tablespoon vegetable oil
Ingredient 12 2 12-ounce bottles dark stout beer, such as Guinness

Steps to Prepare

Step 01

In a large skillet over medium-high heat, add the oil. Season the short ribs with salt and pepper. When the oil is hot, brown the short ribs, in batches, until they are browned on all sides, about 1 to 2 minutes per side.

Step 02

While the short ribs are browning, place a layer of onion and carrot pieces into the bottom of a slow cooker and season them with salt and pepper. Place the browned meat on top. Add the remaining onions and carrots along with the parsnips and herbs. Add Worcestershire and pour over the stout, adding enough water to almost cover the contents. Cover and cook on low for 8 hours or high for 4 hours, or until the meat is very tender.

Step 03

To serve, carefully remove the meat and vegetables from the slow cooker. Strain the juices. Serve the ribs with the juice and garnish with chopped parsley leaves.

Extra Cooking Tips

  1. When buying short ribs, opt for the ones with bones still attached as they add flavor during cooking.
  2. It's unnecessary to trim the fat off the short ribs; the fat keeps the meat moist while cooking and melts off.
  3. Pat dry the short ribs with paper towels before seasoning for maximum flavor.
  4. You can prepare this recipe in the oven using a Dutch oven at 375°F for 2 to 3 hours.
  5. For Instant Pot preparation, follow browning directions, assemble ingredients, and cook at high pressure for 45 minutes, with natural pressure release.
  6. Store leftovers in an airtight container for 3 to 4 days in the refrigerator or freeze for up to 2 months.

Must-Have Tools

  • 6-Quart Programmable Slow Cooker
  • 12-inch Cast Iron Skillet

Allergen Information

Always check ingredient labels for allergens and seek expert advice if uncertain.
  • Contains alcohol (stout beer)

Nutrition Info (Per Serving)

These details are for guidance and aren’t a replacement for professional advice.
  • Calories Count: 406
  • Fats: 19 grams
  • Carbs: 17 grams
  • Proteins: 33 grams