Beer-Braised Beef Short Ribs

By sandiB2010

You won’t believe the flavor and fall-off-the-bone texture of these short ribs after 11 hours in the slow cooker. Believe us -- it’s worth it. Cooked in molasses, vinegar, and a can of dark beer, the meat is tangy, spicy, and just a little sweet. Serve over mashed potatoes or buttered noodles for an outrageously good comfort food.

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)

Details

Servings 4
Preparation time 20mins
Cooking time 660mins
Adapted from bhg.com

Preparation

Step 1

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.