Slow Cooker Short Ribs (Printer-Friendly)

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

# What You’ll Need to Cook:

→ Meat

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

→ Seasoning

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

→ Vegetables

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

→ Herbs

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

→ Cooking

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

# Steps to Prepare:

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.
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.
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:

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

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