Beer-Braised Beef Short Ribs | Midwest Living
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Beer-Braised Beef Short Ribs

Beer-Braised Beef Short Ribs

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  • Makes: 4 to 6 servings
  • Prep 20 mins
  • Slow Cook 11 hrs to 12 hrs low-heat setting

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Ingredients

  • 5 pounds beef short ribs
  • 1 14 - ounce can beef broth
  • 1 12 - ounce can dark beer
  • 1 medium onion, cut into thin wedges
  • 1/4 cup molasses
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried thyme, crushed
  • 1 teaspoon bottled hot pepper sauce
  • 1/2 teaspoon salt
  • Mashed potatoes or hot buttered noodles (optional)
  • Fresh thyme leaves (optional)

Directions

  1. Place ribs in a 5- to 6-quart slow cooker. Add broth, beer, onion, molasses, vinegar, thyme, hot pepper sauce, and salt.
  2. Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours.
  3. Using a slottled spoon, transfer ribs to platter; cover to keep warm. Skim fat from cooking liquid. If desired, serve with mashed potatoes and garnish with fresh thyme leaves. Makes 4 to 6 servings.

Tip

  • For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

(Beer-Braised Beef Short Ribs)

Servings Per Recipe 4, pro. (g) 46, cal. (kcal) 481, Fat, total (g) 19, carb. (g) 22, chol. (mg) 132, vit. C (mg) 2, calcium (mg) 71, Thiamin (mg) 0, iron (mg) 6, Potassium (mg) 1192, sodium (mg) 821, vit. A (IU) 0, Cobalamin (Vit. B12) (µg) 6, Folate (µg) 20, fiber (g) 0, Pyridoxine (Vit. B6) (mg) 1, Niacin (mg) 8, Riboflavin (mg) 0, sat. fat (g) 8, Monounsaturated fat (g) 8, Polyunsaturated fat (g) 1, sugar (g) 13

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