Easy-to-make short ribs gently cooked in beer with parsnips and carrots, along with Instant Pot or oven cooking directions, are included in Slow Cooker Short Ribs. Delicious and delicate as they fall off the bone.
Shortribs Cooked Slowly
This is a really tasty and simple weeknight meal. One in which you fill the slow cooker with all the ingredients, set it, and then leave it for eight hours. It’s true that the ribs must be seared in order to acquire a beautiful brown colour, but this can be easily done the night before and takes little time.
I like using short ribs in my cooking, especially when I prepare them in a slow cooker. They are a really robust and tasty piece of meat that does well when cooked slowly over low heat. You’ve got a complete supper on your hands when you add some carrots and parsnips!
What Exactly Are Short Ribs?
Beef short ribs are cut from the chuck, plate, brisket, or rib sections of the animal. They are pork’s version of spare ribs. Compared to pork spare ribs, beef short ribs are often bigger and meatier. There are several varieties of short ribs, including English, Flanken, or boneless. We use English-style short ribs for this dish.
Ingredient Notes
Short ribs: English-style short ribs from beef chuck, bone-in—the only cut used in this recipe!
Herbs: Today we’re just going to use rosemary and thyme; we want herbs that can withstand lengthy cooking, along with some parsley for garnish.
vegetables: parsnips, onions, and carrots. Here, parsnips offer a wonderful nutty and earthy taste.
Guinness: two full bottles of the really black brew will provide a tonne of flavour, complexity, and depth to our dish. If preferred, you can use beef broth as an alternative.
Worcestershire: For taste, only a tiny bit more of this sauce. This will give our shortribs more depth and flavour. You can use soy sauce in its place if you don’t have any.
Oil: To brown our short ribs, we want an oil with a high smoke point and a neutral flavour.
How to make short ribs in the slow cooker
Sear the short ribs: Sear the short ribs by adding oil to a large pan and heating it over medium-high heat. Use a lot of salt and pepper to season the short ribs. Once the oil is heated, sear the short ribs in batches for one to two minutes on each side, or until they are browned all over.
Braise the ribs: Arrange some onion and carrot chunks in the bottom of a slow cooker and season with salt and pepper while the short ribs sear. Top it with the browned meat. Add the parsnips, herbs, and the remaining onions and carrots. Pour in enough water to almost cover the contents of the stout after adding the Worcestershire. Once the beef is extremely soft, simmer it covered for 8 hours on low or 4 hours on high.
Serve: Carefully take the meat and veggies out of the slow cooker and serve. Pour the juices through a strainer. Add some chopped parsley leaves as a garnish, and serve the ribs with the liquid.
can i make this short ribs in oven?
These short ribs are really simple to prepare in the oven! Simply follow the previous instructions, but instead put the ingredients in a Dutch oven and cook for two to three hours at 375 degrees Fahrenheit.
Can I make these short ribs in a pressure cooker?
The preceding instructions should be followed, including browning and sautéing directly in the pressure cooker using the sauté option. After adding the broth, carefully scrape off the brown parts from the inner pot before assembling the items in the pot! After 45 minutes of high-pressure cooking, let the pressure naturally drop before serving!
do you cover prime rib when cooking?
When cooking prime rib, whether you cover it or not depends on how you want it to turn out.
Cooking Uncovered
- Most people cook prime rib uncovered because it helps create that perfect golden-brown crust on the outside.
- To do this, season your roast well, cook it at a high temperature at first to sear the outside, then lower the heat to finish cooking slowly.
When to Cover It
- If the outside starts to brown too quickly, you can loosely cover it with foil to keep it from burning.
- Also, if you’re cooking it in a slow cooker or using a method that adds liquid, you’ll need to cover it to trap moisture.
- The downside? Covering it while roasting can make the crust less crispy.
After Cooking
Once it’s out of the oven, let the prime rib rest for 15–30 minutes. Loosely cover it with foil during this time to keep it warm and juicy while the juices redistribute.
So, leave it uncovered for a crispy crust, and only cover it if you’re slowing down the browning or cooking it with liquid. Let me know if you need more tips!
Tips
Purchase short ribs with the bones still in them when possible; not only are they less expensive, but they also enhance the flavour of food when cooked.
The fat on the short ribs will melt off and keep the meat juicy during cooking, so there’s no need to clip it off.
The secret to tasty braised ribs is to first pad-dry the short ribs with paper towels and then liberally season them.
Freefalling
These ribs, when kept in freezer bags or an airtight container, may also be frozen. If stored correctly, they may be kept in the freezer for up to two months.
Slow Cooker Short Ribs
Ingredients
- 1 tablespoon vegetable oil
- 3 pounds beef chuck short ribs bone-in
- ½ teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 1 medium onion peeled and quartered
- 2 large carrots cut into large chunks
- 2 medium parsnips cut into large chunks
- 2 sprigs rosemary fresh
- 1 teaspoon thyme dried
- 4 sprigs fresh parsley stems and leaves separated
- 1 tablespoon Worcestershire sauce
- 2 bottles of dark stout beer 2 12-ounce bottles, such as Guinness
Instructions
Brown the short ribs
- Add the oil to a large pan and place over medium-high heat to brown the short ribs. Add salt and pepper to the short ribs for seasoning. Once the oil is heated, sear the short ribs in batches for one to two minutes on each side, or until they are browned all over.
Braise the ribs
- Add a layer of onion and carrot chunks to the bottom of a slow cooker and season with salt and pepper while the short ribs are browning. Top with the browned meat. Add the parsnips, herbs, and the remaining onions and carrots. Pour in enough water to almost cover the contents of the stout after adding the Worcestershire. Once the beef is extremely soft, simmer it covered for 6 hours on low or 4 hours on high.
Finish and Serve
- Carefully take the meat and veggies out of the slow cooker before serving. Pour the juices through a strainer. Add some chopped parsley leaves as a garnish and serve the ribs with the liquid.
