Dark Beer Braised Beef Short Ribs (Crock Pot)

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.

• Ready In: 8 hrs 30 mins
• Serves: 4

Ingredients

• 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

• Slurry

• 2  tablespoons cornstarch
• 2  tablespoons water

Directions

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.