Place ribs in a 5-to-6-quart slow cooker. Add broth, beer, onion, steak sauce, mustard, horseradish, thyme and salt.
After a few hours in the slow cooker, the meat will fall off the bone and be richly flavored by the stout beer.
Servings and Ingredients
|5 lbs.||beef bone-in short ribs|
|2 c.||Hy-Vee beef broth|
|1||(12-oz.) bottle stout beer|
|1||medium 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|
Things To Grab
- 5-to-6-quart slow cooker
- Slotted spoon
- 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.
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.
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Amounts Per Serving
- Total Fat: 46g
- Cholesterol: 270mg
- Sodium: 1420mg
- Total Carbohydrates: 12g
- Protein: 88g