Slow Cooker Short Ribs (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
1 tablespoon vegetable oil
02 -
3 pounds beef chuck short ribs, bone-in
03 -
½ teaspoon salt, or to taste
04 -
1 teaspoon black pepper, or to taste
→ Vegetables
05 -
1 medium onion, peeled and quartered
06 -
2 large carrots, cut into large chunks
07 -
2 medium parsnips, cut into large chunks
→ Aromatics & Liquids
08 -
2 sprigs fresh rosemary
09 -
1 teaspoon dried thyme
10 -
4 sprigs fresh parsley, stems and leaves separated
11 -
1 tablespoon Worcestershire sauce
12 -
720ml dark stout beer (such as Guinness)
# Step-by-Step Directions:
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 and add enough water to almost cover the contents.
03 -
Cover and cook on low for 8 hours, or high for 4 hours or until the meat is very tender.
04 -
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.
# Helpful Notes:
01 -
When buying short ribs, choose ones with bones still attached as they're more economical and add significant flavor during cooking.
02 -
It's not necessary to trim the fat as it keeps the meat moist while cooking and will melt off during the cooking process.
03 -
Pat dry the short ribs with paper towels before seasoning for optimal flavor development.
04 -
Oven alternative: Use a dutch oven and cook at 190°C (375°F) for 2-3 hours.
05 -
Instant Pot method: Brown ingredients using the sauté function, then cook on high pressure for 45 minutes with natural pressure release.
06 -
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months.