Short ribs are notorious for being fussy to work with but delicious when pulled off correctly. Slow Cooker Short Ribs ensure you have perfect short ribs every time with minimal effort! You can make the extra tender, extremely juicy beef by letting your slow cooker do the work and create plenty of veggies soaked in a savory sauce to boot! Slow Cooker Short Ribs is perfect for setting up in the morning so by the time you come home for dinner, it’s ready and waiting to offer its comforts!
Ingredients
- 3 pounds beef chuck short ribs, bone-in
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon vegetable oil
- 1 medium onion, peeled and quartered, divided
- 2 large carrots, cut into large chunks, divided
- 2 medium parsnips, cut into large chunks
- 2 sprigs rosemary
- 1 teaspoon thyme, dried
- 4 sprigs parsley stems and leaves, separated
- 1 tablespoon Worcestershire sauce
- 2 (12-ounce) bottles dark stout beer
Directions
Step 1 –Season the short ribs as desired with salt and pepper.
Step 2 –Over medium-high heat, add 1 tablespoon of the vegetable oil to a large skillet.
Step 3 –When the oil is hot, brown the short ribs in batches until they are browned on all sides, about 1-2 minutes per side.
Step 4 –Add a layer of 1/2 of the onion and 1/2 of the carrot pieces on the bottom of the slow cooker and season as desired with salt and pepper.
Step 5 –Carefully place the browned meat on top.
Step 6 –Layer the remaining onions, the remaining carrots, the parsnips, the rosemary, the thyme, and the parsley on top of the meat.
Step 7 –Add the Worcestershire sauce and the beer.
Step 8 –Add enough water so that the contents are almost covered.
Step 9 –Cover the slow cooker and cook until the meat is tender, about 8 hours on low heat or about 4 hours on high heat.
Step 10 –Evenly divide the meat and the vegetables between serving dishes.
Step 11 –Add juice from the slow cooker on top and serve.
