Beer-Braised Short Ribs

Recipe

Main Dish
Beer-Braised Short Ribs

Primary Media

Bowl of beer-braised short ribs with onions and arugula leaves

User Rating

3.74 out of 5 stars
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31 ratings

Recipe Data

5
Servings
20min
Prep
12hr20min
Total

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    Description

    After a few hours in the slow cooker, the meat will fall off the bone and be richly flavored by the stout beer.

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    Servings and Ingredients

    Ingredients
    Serves 5
    QuantityIngredientAdd
    5 lbs.beef bone-in short ribs
    2 c.Hy-Vee beef broth
    1(12-oz.) bottle stout beer
    1medium yellow onion, chopped
    ½ c.Hy-Vee steak sauce
    ¼ c.Hy-Vee stone ground Dijon mustard
    1 tbsp.prepared horseradish
    1 tsp.Hy-Vee dried thyme, crushed
    ½ tsp.Hy-Vee salt
    1 c.arugula leaves, packed
    Arugula-Orzo Salad

    Things To Grab

    • 5-to-6-quart slow cooker
    • Slotted spoon

    Directions

    1. Place ribs in a 5-to-6-quart slow cooker. Add broth, beer, onion, steak sauce, mustard, horseradish, thyme and salt.

    2. Cover and cook on LOW for 11 to 12 hours or on HIGH for 5 1/2 to 6 hours or until meat is tender.
    3. Using a slotted spoon, transfer ribs and onion to a platter; cover to keep warm. Skim fat from cooking liquid; spoon juices over ribs. Top with arugula. Serve with Arugula-Orzo Salad, if desired.

      Related Content, Salad

    Nutrition facts

    Servings

    860 Calories per serving

    Amounts Per Serving

    • Total Fat: 46g
    • Cholesterol: 270mg
    • Sodium: 1420mg
    • Total Carbohydrates: 12g
    • Protein: 88g

    Daily Values

    0%
    Vitamin A 2%
    0%
    Vitamin C 20%
    0%
    Iron 60%
    0%
    Calcium 6%

    Recipe Source:

    Hy-Vee Seasons Fall 2015.