Beer Braised Beef Short Ribs
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 450.4
- Total Fat: 21.8 g
- Cholesterol: 147.4 mg
- Sodium: 248.8 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 1.4 g
- Protein: 45.2 g
View full nutritional breakdown of Beer Braised Beef Short Ribs calories by ingredient
Introduction
Slow Cooker Recipe Slow Cooker RecipeNumber of Servings: 8
Ingredients
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*Guiness Draft Beer (12 oz), 24 oz (remove)
*Canola Oil, 3 tbsp (remove)
Garlic, 6 cloves (remove)
Ginger Root, 1 tsp (remove)
Onions, raw, 1 cup, chopped (remove)
Cider Vinegar, 3 tbsp (remove)
Semisweet chocolate, 2 oz (approx 60 pcs) (remove)
Carrots, raw, 3 small (5-1/2" long) (remove)
Beef chuck, 4 lb (remove)
1 cup beef stock
Directions
1. Toss the ribs in salt and pepper. Heat the oil in a large roasting pan and fry the short ribs until each side is very dark and well-caramelized. Don’t skimp and it may take up to an hour to get them all done. If your pan isn’t big enough, you can brown them in batches, or do some in a separate pan.
2. Remove the ribs from the pan, deglaze the pan with the beer. Scrape up the browned bits stuck to the pan with a firm spatula, then add the garlic, ginger, onions, and carrots, stirring to cook them in a residual heat of the pan.
4. mix in the vinegar, chocolate, and chili powder.
5. Pour liquid over the ribs, Cover and let cook for 6 hours on high or 10-12 hrs on low. The ribs are done when they’re fork-tender and falling off the bone. (During cooking, you may need to add a bit of water to the crockpot if the liquid evaporates too much.)
If a crunch is desired, removed ribs from sauce and plan in a baking under the broiler for 5 mins on high to crisp the ribs.
6. Remove the cover, stir in the hoisin sauce, reduce the heat to 300C (150C) and cook for another 30 minutes.
Serve with mashed potatoes and sautéed greens. I mix up freshly-grated horseradish with crème fraîche, with a squeeze of lemon juice and chives. Or you can make Elise’s Horseradish Sauce.
Serving Size: Makes 6 to 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KP1080US.
2. Remove the ribs from the pan, deglaze the pan with the beer. Scrape up the browned bits stuck to the pan with a firm spatula, then add the garlic, ginger, onions, and carrots, stirring to cook them in a residual heat of the pan.
4. mix in the vinegar, chocolate, and chili powder.
5. Pour liquid over the ribs, Cover and let cook for 6 hours on high or 10-12 hrs on low. The ribs are done when they’re fork-tender and falling off the bone. (During cooking, you may need to add a bit of water to the crockpot if the liquid evaporates too much.)
If a crunch is desired, removed ribs from sauce and plan in a baking under the broiler for 5 mins on high to crisp the ribs.
6. Remove the cover, stir in the hoisin sauce, reduce the heat to 300C (150C) and cook for another 30 minutes.
Serve with mashed potatoes and sautéed greens. I mix up freshly-grated horseradish with crème fraîche, with a squeeze of lemon juice and chives. Or you can make Elise’s Horseradish Sauce.
Serving Size: Makes 6 to 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KP1080US.