Photo: Slow Cooker Short Ribs Recipe
Ingredients
- 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
Directions
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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By stephaniewneville
baltimore,MD
on March 05, 2013
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this was the most disgusting dish I have ever tasted llab but really this was delicious and fatastic
By amberkburton_3413
Washington DC
on December 30, 2012
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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....
By terryhaan
on November 16, 2012
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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.
Read all 14 reviews