Slow Cooker Short Ribs


1.5kg bone-in beef-chuck short ribs
340ml dark stout beer
2 onions, peeled and quartered
2 parsnips, cut in large chunks
2 turnips, peeled and cut in large chunks
2 carrots, cut in large chunks
4 sprigs fresh rosemary
4 sprigs fresh thyme
4 sprigs fresh parsley, stems and leaves separated
1 tbsp Worcestershire sauce
1 tbsp spicy brown mustard
1 tbsp canola oil
Kosher salt
black pepper

1) Add oil to a large skillet over medium-high heat.
2) Season the short ribs with salt and pepper.
3) Once the oil is hot, brown the short ribs in batches, until they are browned on all sides.
4) While the short ribs are browning, place a layer of onion and carrot pieces into the bottom of a slow cooker and season with salt and pepper.
5) Place the browned meat on top of the vegetable layer.
6) Add the remaining onions and carrots along with the parsnips and turnips.
7) Tie the rosemary and thyme together with the parsley stems and add them to the pot along with the Worcestershire and mustard.
8) Pour the stout over and add enough water to almost cover the contents.
9) Cover and cook on low for 6-8 hours, or until the meat is very tender.
10) When done, carefully remove the meat and vegetables from the slow cooker.
11) Strain the juices.
12) Serve the ribs with the juice and garnish with chopped parsley leaves.

Related Posts

Leave a Reply