Slow Cooker Beer-Braised Short Ribs

Recipe by Catherine Pla

Serves 2-3

Slow Cooker Beer-Braised Short Ribs

These are so easy because the slow cooker does most of the work. Definitely double the recipe if you have a hungry crowd. Most 6 quart slow cookers can handle 2 racks, cut in half crosswise and stacked in the slow cooker.

• 3 lb boneless beef short ribs, or bone-in

• Kosher salt and black pepper

• 1 T avocado oil

• 1⁄2 an onion, chopped

• 1 carrot, chopped

• 2-3 carrots, peeled and cut into 4” chunks

• 2 stalks of celery, chopped

• 3-4 cloves of garlic, chopped, smashed or pressed

• 2 T tomato paste

• 12 oz of beer

• 2 c beef broth

• 3 sprigs of fresh thyme (or 1 t dried)

• 2 sprigs of rosemary (or 1⁄2 t dried)

• 1 bay leaf

• 1 T cornstarch

• Chopped parsley, for garnish

Season short ribs with salt and pepper. Heat a skillet (or if you have a slow cooker with a sauté function, brown ribs in the slow cooker) over medium-high heat, and add oil. Brown the ribs on all sides for 2-3 minutes per side.

Add the chopped onions, carrots, celery, and garlic to the slow cooker. Stir in tomato paste. Add the ribs, any accumulated cooking juices, and the large carrot pieces to the slow cooker. Add beer, broth, and herbs (except parsley). Cover and cook on low for 6-8 hours (if ribs are bone-in, opt for 8 hrs).

Remove ribs and large carrot pieces from the slow cooker and keep warm. Pour off cooking liquid through a strainer and let settle. Discard herb sprigs and bay leaf. Skim off the top layer of fat. Transfer about 1 cup (or more if you like a lot of gravy or are serving over egg noodles) skimmed cooking juices to a small saucepan. Mix cornstarch with 2 tablespoons of the cooking juices until smooth. Bring cooking juices to a boil, then stir in cornstarch mixture. Return to a boil, then cook for about 2 minutes, stirring, until thickened. Taste for salt and pepper. Pour over ribs and carrots. Sprinkle with chopped parsley. Serve with mashed potatoes, polenta, or egg noodles.