What’s that you said? Short ribs in a slow cooker? Count me in, sweetheart, because whenever I can use that crock pot to make cooking a little easier, I most certainly will!
If you’re not a huge fan of the bitterness of dark stout beer, you can add some brown sugar into the crock pot. This will balance the flavors and give you a delicious result.
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
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.
While the short ribs are browning, place some of the onions and carrots into the slow cooker, season 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 to the crock pot along with the Worcestershire sauce and mustard. Pour over the stout, 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.
Quick Tip: For even more flavor, add a touch of red wine into the slow cooker!
Thanks to Food Network for this tender and juicy short rib meal to please!