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Beer-Braised Short Ribs

These slow-cooked short ribs make for a no-fuss dinner. Try serving them over rice, or enjoy the leftovers in a sandwich.

Serves 8
Ready in 385 mins
Prep time 10 mins
Cooking time 375 mins
560 calories per serving


> 3 lb bone-in beef short ribs
> 2 tbsp olive oil
> 2 medium onions
> 2 large carrots, peeled
> 2 lb baby potatoes
> 2 (11.2 oz) bottles stout beer
> 1 cup beef broth


Season the short ribs with salt (in moderation) and pepper. Add the oil to a skillet over medium-high heat and brown the meat on all sides, about 10–15 min.
Meanwhile, cut the onions into wedges. Chop the carrots into large pieces and quarter the potatoes. Place short ribs, onions, carrots, potatoes, beer, and broth in a 6-quart slow cooker and cook on high for 6 hours or until short ribs are falling apart.


Make a quick pan sauce by transferring juices to a pan and cooking until reduced and slightly thickened.

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