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Beer-Braised Beef Short Ribs


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Rate this recipe 4.5/5 (27 Votes)


  • 5 pounds beef short ribs
  • 1 14 ounce canbeef broth
  • 1 12 ounce candark 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)


Servings 6
Preparation time 20mins
Adapted from


Step 1

Place ribs in a 5- to 6-quart slow cooker. Add broth, beer, onion, molasses, vinegar, thyme, hot pepper sauce, and salt.

Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours.

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.


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