Recipe by Papa D 1946-2012
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.
Top Review by Adopt Pets
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.
- 3 -4 lbs beef short ribs
- 1 teaspoon kosher salt
- 2 teaspoons ground black pepper
- 1 cup all-purpose flour
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 2 ea. medium onions, sliced
- 5 ea. garlic cloves, smashed with a knife
- 12 ounces stout beer
- 1 quart beef stock
- 1 bay leaf
- 2 tablespoons cornstarch
- 2 tablespoons water
Directions See How It's Made
- In a medium sauce pan reduce the quart of beef stock to about 1 1/2 cups and set aside.
- Season the short ribs with salt and pepper, and then dredge in flour until well coated.
- Heat the olive oil in a large skillet over medium-high heat.
- Cook the dredged ribs until browned on each side, about 5 minutes per side.
- When browned on both sides, remove the ribs from the skillet and set aside. Reserve pan drippings for later.
- To a slow cooker, add the onion as a bed, then add seared short ribs. Add any juice or drippings reserved from the pan.
- Add the stout beer, reduced beef stock, smashed garlic cloves, bay leaf, butter, salt and fresh cracked pepper.
- Place the lid on the slow cooker and set to low.
- 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.
- Serve over egg noodles or rice and top with sauce.