Slow Cooker Short Ribs

Total Time:
8 hr
8 hr

Serves 4

  • 1 tbsp. canola oil
  • 3 pounds bone-in beef chuck short ribs
  • 2 medium onions, peeled and quartered
  • 2 medium carrots, cut into large chunks
  • 2 medium parsnips, cut into large chunks
  • 2 medium turnips, peeled and cut into large chunks
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 4 sprigs fresh parsley, stems and leaves separated
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. spicy brown mustard
  • 1 (12-ounce) dark stout beer, such as Guinness
  • Kosher salt
  • Black pepper

In a large skillet over medium-high heat, add the oil. Season the short ribs with salt and pepper. When the oil is hot, brown the short ribs, in batches, until they are browned on all sides, about 3-4 minutes per side.

While the short ribs are browning, place a layer of onion and carrot pieces into the bottom of a slow cooker and season them with salt and pepper. Place the browned meat on top. Add the remaining onions and carrots along with the parsnips and turnips. Tie together the rosemary and thyme with the parsley stems and add them to the pot along with the Worcestershire and mustard. Pour over the stout and add enough water to almost cover the contents. Cover and cook on low for 6-8 hours, or until the meat is very tender.

To serve, carefully remove the meat and vegetables from the slow cooker. Strain the juices. Serve the ribs with the juice and garnish with chopped parsley leaves.

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3.3 20
didn't come out very tasty. I did exactly what it called for. Gave a sour flavor over all. item not reviewed by moderator and published
Wanted to use this recipe to introduce the kids to shortribs. Does the alcohol in the beer ever actually cook off if you're preparing this dish in a crock pot and never remove the lid during the cooking process? item not reviewed by moderator and published
iluv shortribs item not reviewed by moderator and published
I made a few changes that made sense to me. 1-I used 8 oz of stout beer since I have always found that beer base too bitter when making Irish stew 2-I added red wine and beef bouillon 3-I used way more oil than mentioned when browning the ribs 4-I only had fresh rosemary so I used dried thyme 5-I added mushroom in the last hour I served the dish with sourdough baguette. My husband &I liked it a lot. This is a good base recipe that needed tweaks specifically as it relates to using water. Red wine is a better flavor choice. item not reviewed by moderator and published
I use stout beer every year for my St. Patty's Day corned beef and cabbage so I know it can be bitter unless it is balanced out with sweet . I added a bit of brown sugar (you can also use coconut sugar if you want to avoid the effect of sugar) and a sweet potato and only one turnip. Used beef stock instead of water ( I never use just water in a recipe) and kept the seasonings the same. For sweet, a little molasses, balsamic vinegar, honey, agave nectar or maple syrup would work just as well. A little red wine instead of water would kick it up a notch, too. It was really a nice cozy dish with orange zest polenta. Thanks SL! item not reviewed by moderator and published
I tweaked this a bit due to ingredients I had on hand, but we really liked it. I had about half the short ribs. I seasoned with Montreal Steak seasoning and browned. I put carrots on bottom of slow cooker, topped with the ribs, topped that with potato and sweet potato chunks. Even though I had half the ribs I still used the entire 12 of beer but used a seasonal dark ale I needed to use up and no water. I mixed some spicy brown mustard and Worcestershire into the beer and poured over the whole thing. Set slow cooker on low and 6 or so hours later dinner was served" I thought it was a good base recipe and will prepare short ribs this way again! item not reviewed by moderator and published
this was the most disgusting dish I have ever tasted llab but really this was delicious and fatastic item not reviewed by moderator and published
Great recipe! I substituted water and did a can of beef broth instead...... and left out the mustard..... Made for a very tasty and savory dish.... item not reviewed by moderator and published
VERY DISAPPOINTED in Sandra. I'm not sure why some of these reviews gave 4 or more stars (it's baffling, because this was the worst thing I have ever tasted. My first clue that the ingredients weren't quite right was the lack of "sweet factor". The best flavors to cook meat with are spicy flavors, salty flavors, or sweet (even a combination of all....but never is it a good idea to have "bitter" as your base flavor. Turnips are slightly bitter, parsnips are bitter, the dark beer is bitter, the onion is bitter, mustard (you guessed it is bitter. There is absolutely nothing to balance the bitterness out in this recipe. Save yourself the anguish and disappointment and just put the short ribs in the slow cooker with some onion and a pre-made/store bought sauce (like sweet terriyaki glaze or something. I wasted time and money on this failed recipe. item not reviewed by moderator and published
Lousy. Meat dry and veggies bitter. item not reviewed by moderator and published

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Slow-Cooker Meals