Stout Braised Short Ribs

Stout Braised Short Ribs
  • Difficulty:

  • Prep Time:

  • Total Time:

    5h 40m
  • Servings:



Short ribs are made for slow cookers. Keeping the heat low and cooking slowly makes this otherwise tough cut of meat melt in your mouth.


  • 3 - 3 ½ lbs. beef short ribs, cut into 1 bone sections
  • 1 Tbsp. kosher salt
  • 1 tsp. ground black pepper
  • 1 Tbsp. canola oil
  • 1 bottle (12 oz.) Pacific Northwest stout beer
  • 1 lb. parsnips, diced large
  • 1 lb. sweet potato, diced large
  • 1 medium onion, diced large
  • 4 cloves garlic, smashed and peeled
  • 1 - 2 sprigs fresh rosemary
  • 2 cups beef broth
  • ¼ cup cornstarch
  • ¼ cup cold water


  1. Season short ribs generously with salt and pepper. Heat oil in a large skillet over medium-high heat, and brown short ribs on all sides, working in batches if need to avoid crowding the pan. Transfer to the bottom of a 6- or 7-quart slow cooker as browned. Discard excess fat and deglaze pan with beer scraping up any brown bits from the bottom of the pan. Pour beer mixture over meat.
  2. Top with remaining ingredients. Cover and cook on low 5-6 hours or until meat is falling off the bone and the internal temperature is at least 145°F.
  3. Remove meat and vegetables from slow cooker. Turn temperature to high. Mix together cornstarch and water; add to liquid in slow cooker. Cover and cook 10 minutes, until slightly thickened. Serve with meat and vegetables.
  4. Refrigerate leftovers.
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