Dark Beer Braised Beef Short Ribs (Crock Pot)

1. 1

   In a medium sauce pan reduce the quart of beef stock to about 1 1/2 cups and set aside.

2. 2

   Season the short ribs with salt and pepper, and then dredge in flour until well coated.

3. 3

   Heat the olive oil in a large skillet over medium-high heat.

4. 4

   Cook the dredged ribs until browned on each side, about 5 minutes per side.

5. 5

   When browned on both sides, remove the ribs from the skillet and set aside. Reserve pan drippings for later.

6. 6

   To a slow cooker, add the onion as a bed, then add seared short ribs. Add any juice or drippings reserved from the pan.

7. 7

   Add the stout beer, reduced beef stock, smashed garlic cloves, bay leaf, butter, salt and fresh cracked pepper.

8. 8

   Place the lid on the slow cooker and set to low.

9. 9

   Cook for approximately 8 hours or until tender. When done strain off the grease before removing the ribs to a platter, then thicken the sauce with a cornstarch slurry.

10. 10

    Serve over egg noodles or rice and top with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.