Dark Beer Braised Beef Short Ribs Crock Pot

Adapted from a recipe by fabio viviani. Reducing the quart of beef stock to 1 1/2 cups is not included in prep time and a must for a good depth of flavor. A good stout beer is also a must for this recipe, i use guinness extra stout. Boneless or bone on ribs can be used for this recipe. I have stated 8 hours for cooking time but that will depend on your crock pot, with mine the bone on ribs were almost done at the 6 hour mark so i turned the warm cycle on and let simmer for 2 more hours, they were perfect.

Steps

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

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

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

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

When browned on both sides , remove the ribs from the skillet and set aside.

Reserve pan drippings for later.

To a slow cooker , add the onion as a bed , then add seared short ribs.

Add any juice or drippings reserved from the pan.

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

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

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.

Serve over egg noodles or rice and top with sauce.

Ingredients

beef short ribs, kosher salt, ground black pepper, all-purpose flour, extra virgin olive oil, butter, onions, garlic cloves, stout beer, beef stock, bay leaf, cornstarch, water