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Beer-Braised Short Ribs

from the Episode: Favorite Slow Cooker Classics

The only way to remove fat from the braising liquid is to prepare this recipe a day or
two before you want to serve it. Luckily, the short ribs actually taste better if cooked
in advance and then reheated in the defatted braising liquid.

Serves 4 to 6
5pounds English-style beef short ribs (6 to 8 ribs),
trimmed of excess fat
Table salt and ground black pepper 
2tablespoons vegetable oil 
2tablespoons unsalted butter 
3pounds yellow onions , halved and sliced thin
2tablespoons tomato paste 
2(12-ounce) bottles dark beer such as Newcastle
Brown Ale and O'Doul's Amber Nonalcoholic
2tablespoons Minute Tapioca 
2bay leaves 
2teaspoons minced fresh thyme leaves  
2tablespoons soy sauce 
12pitted prunes 
3tablespoons Dijon mustard 
2tablespoons minced fresh parsley leaves 

See Illustrations Below: Rib Rules

1. Season ribs with salt and pepper. Heat oil in 12-inch skillet over medium-high heat
until just smoking. Add half of ribs, meaty side down, and cook until well browned,
about 5 minutes. Following photo 1, turn each rib on one side and cook until well
browned, about 1 minute. Repeat with remaining sides. Transfer ribs to slow-cooker
insert, arranging them meaty side down, as shown in photo 2. Repeat with remaining
ribs.

2. Pour off all but 1 teaspoon fat from skillet. Add butter and reduce heat to medium.
When butter has melted, add onions and cook, stirring occasionally, until well
browned, 25 to 30 minutes. Stir in tomato paste and cook, coating onions with tomato
paste, until paste begins to brown, about 5 minutes. Stir in beer, bring to simmer,
and cook, scraping browned bits from pan bottom with wooden spoon, until foaming
subsides, about 5 minutes. Remove skillet from heat and stir in tapioca, bay leaves, 1
teaspoon thyme, soy sauce, and prunes. Transfer to slow-cooker insert.
3. Set slow cooker on low, cover, and cook until ribs are fork-tender, 10 to 11 hours.
(Alternately, cook on high for 4 to 5 hours.) Transfer ribs to baking dish and strain
liquid into bowl. Cover and refrigerate for at least 8 hours or up to 2 days.

4. When ready to serve, use spoon to skim off hardened fat from liquid. Place short
ribs, meaty side down, and liquid in Dutch oven and reheat over medium heat until
warmed through, about 20 minutes. Transfer ribs to serving platter. Whisk mustard
and remaining teaspoon thyme into sauce and season with salt and pepper. Pour 1 cup
sauce over ribs. Sprinkle with parsley and serve, passing remaining sauce separately.

Step-by-Step: Rib Rules

1. The ribs taste best if fully 2. Place the browned ribs


browned before going into in the slow cooker with the
the slow cooker. Brown the meaty side facing down and
meaty side of the ribs, then the bones facing up. This
turn them on each side to placement will ensure that
finish browning (you can lean the meat stays submerged
the ribs against each other if throughout the long
they won't stand on their cooking time.
own).

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