Happy Malt Monday! Today’s post features an awesome guest post by Christina from It’s a Keeper. She is wildly inventive food blogger who tests recipe to see if “It’s a Keeper!” Her site features cooking tutorials and great information on how to cook with kids. Please give a great GGG crew welcome to Christina as she takes over the blog on this Malt Monday by sharing her recipe for Crock Pot Beer Braised Short Ribs.
Do you cringe when your family asks you what’s for dinner? Do you wish you had more time to spend with your family and less time in the kitchen? My recipe for Slow Cooker Beer Braised Short Ribs comes together in a snap and get devoured every time I make it!
Hi! I’m Christina, the chief cook and bottle washer at It’s a Keeper. I’m a northeastern Pennsylvania food blogger and a self-proclaimed recipe hoarder who reads cook books cover to cover like most people read a juicy novel. I’m also a wife and busy mom.
One of the most popular recipes on It’s a Keeper, are these Beer-Braised Short Ribs. It’s no wonder. They are obscenely delicious, incredibly easy to make and it’s virtually impossible to mess up. The ribs are fall-off-the-bone tender and the sauce is thick and rich.
My 7 year-old has declared this recipe his “favorite dinner of all time”. And, you can see why thousands of my readers have downloaded this recipe.
For more dinner inspiration, be sure to check out my Easy Crock Pot Recipes, 70+ Quick Dinner Ideas and 20+ Casseroles, Make Ahead Meals and Freezer Meals.
- 3 medium onions, cut into wedges
- 3 to 3-1/2 pounds bone-in beef short ribs
- 1 bay leaf
- 1 bottle (12 ounces) light beer or nonalcoholic beer
- 2 Tbsp brown sugar
- 2 Tbsp Dijon mustard
- 2 Tbsp tomato paste
- 2 tsp dried thyme
- 2 tsp beef bouillon granules
- 1 tsp salt
- 1/4 tsp pepper
- 3 Tbsp all-purpose flour
- 1/2 cup cold water
- Place onions in a 5-qt. slow cooker; add ribs and bay leaf. Combine the beer, brown sugar, mustard, tomato paste, thyme, bouillon, salt and pepper. Pour over meat. Cover and cook on low for 8-10 hours or until meat is tender.
- Remove meat and vegetables to a serving platter; keep warm. Discard bay leaf. Skim fat from cooking juices; transfer juices to a small saucepan. Bring liquid to a boil. Combine flour and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Wow! Wasn’t that a great post and recipe for Crock Pot Beer Braised Short Ribs from Christina! I can’t thank her enough for sharing this fantastic dish. Make sure to stay connected with Christina. Visit her website, It’s a Keeper and also like her page Facebook and follow her on Twitter.
Stay connected with food blogger Linda Arceo and Giggles, Gobbles and Gulps