Dark Beer Braised Beef Short Ribs (Crock Pot)

Total Time
8hrs 30mins
Prep 30 mins
Cook 8 hrs

Adapted from a recipe by Fabio Viviani. Reducing the quart of beef stock to 1 1/2 cups is not included in prep time and a must for a good depth of flavor. A good stout beer is also a must for this recipe, I use Guinness extra stout. Boneless or bone on ribs can be used for this recipe. I have stated 8 hours for cooking time but that will depend on your crock pot, with mine the bone on ribs were almost done at the 6 hour mark so I turned the warm cycle on and let simmer for 2 more hours, they were perfect.

Ingredients Nutrition


  1. In a medium sauce pan reduce the quart of beef stock to about 1 1/2 cups and set aside.
  2. Season the short ribs with salt and pepper, and then dredge in flour until well coated.
  3. Heat the olive oil in a large skillet over medium-high heat.
  4. Cook the dredged ribs until browned on each side, about 5 minutes per side.
  5. When browned on both sides, remove the ribs from the skillet and set aside. Reserve pan drippings for later.
  6. To a slow cooker, add the onion as a bed, then add seared short ribs. Add any juice or drippings reserved from the pan.
  7. Add the stout beer, reduced beef stock, smashed garlic cloves, bay leaf, butter, salt and fresh cracked pepper.
  8. Place the lid on the slow cooker and set to low.
  9. Cook for approximately 8 hours or until tender. When done strain off the grease before removing the ribs to a platter, then thicken the sauce with a cornstarch slurry.
  10. Serve over egg noodles or rice and top with sauce.
Most Helpful

This was great. I used the extra seasoned flour from dredging the meat. mixed with some juices from the crockpot and stirred back into the whole thing to make a nice gravy. I put the meat on a bed of sliced carrots and celery instead of the onion.

Adopt Pets October 03, 2013

Wow Papa D, you sure did come up with some Goldies. We made these using spare ribs as short ribs are hard to get here. Also cooked in a pressure cooker for about 1.5 hours. The meat fell off the bone and the flavour was amazing. We served up on mash. Side note, leftover liquid turned into AMAZING stock (I didn't end up making the slurry). Yum.

Satyne June 06, 2013