Slow Cooker Stout Braised Short Ribs Step-by-step instructions

Before you start

Before you begin, ensure your slow cooker is clean and positioned on a stable, heat-resistant surface. Take the beef short ribs out of the refrigerator about 20 minutes before you are ready to start cooking to help them lose their refrigerator chill, which promotes more even cooking.

Slice your yellow onions into uniform pieces to ensure they cook down consistently. Have your stout beer measured and ready to pour, and ensure your onion soup mix packet is opened and nearby for quick access during the assembly process.

Instructions

Assembling the ingredients

1. 1Prepare the slow cooker
   Place the bone-in beef short ribs into the bottom of the slow cooker, ensuring they are arranged in a single layer if possible to allow for even cooking throughout the process.
   Look for The ribs are evenly distributed in the bottom of the slow cooker insert.
   Tip Trim any excessive fat from the ribs before placing them in the cooker for a cleaner final sauce.

At the end of this phase, the ribs should be neatly arranged in the bottom of the slow cooker. The onions should be spread evenly over the surface, and the soup mix should be distributed to ensure seasoning coverage. The beef is raw and ready for the liquid. Check that the slow cooker is plugged in and the power cord is safely positioned away from the heat source before proceeding to add the stout.

Adding the liquid

2. 2Add aromatics and liquid
   Scatter the sliced yellow onions over the ribs, then sprinkle the onion soup mix evenly across the top. Pour the stout beer around the edges of the slow cooker to avoid washing off the seasoning.
   Look for The beer fills the bottom of the slow cooker, and the onion mixture is evenly distributed.
   Tip Using a dark, full-bodied stout provides the best depth of flavor for the braising liquid.

After pouring the stout around the edges, the liquid should settle at the bottom of the cooker, starting to interact with the onions and seasoning. The mixture will look dark and aromatic.

Check that the beer has reached the bottom without washing away the onion soup mix from the top of the ribs. The slow cooker is now ready to be covered, ensuring the lid is properly sealed to maintain the necessary braising environment for the long cooking duration.

Slow cooking and resting

3. 3Slow cook and serve
   Cover and cook on low for 8 hours. Once finished, ensure the meat reaches an internal temperature of at least 145°F (63°C). Allow the ribs to rest for at least 5 minutes before serving.
   Look for The meat is fork-tender and pulls away easily from the bone with a glossy, reduced sauce.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Skim any excess fat from the surface of the sauce before serving for a lighter finish.

The ribs are cooked when they are fork-tender and the beef has reached an internal temperature of 145°F (63°C). The kitchen will smell deeply savory and malty. Before serving, ensure the ribs have rested for at least 5 minutes. This rest period is crucial as it allows the juices to redistribute throughout the meat, ensuring that every bite remains succulent and flavorful. Check that the sauce has achieved a glossy, reduced consistency before plating.

Common mistakes

A common mistake is overcrowding the slow cooker, which prevents the meat from braising properly and can lead to uneven cooking. Always ensure the ribs are arranged to allow the liquid to circulate. Another error is using a beer that is too light; a dark stout is essential for the depth required.

Finally, avoid lifting the lid too often during the cooking process, as this releases heat and moisture, significantly increasing the total cooking time and potentially drying out the meat before it reaches the desired tenderness.

How to tell it’s done

To determine if the short ribs are perfectly done, use a meat thermometer inserted into the thickest part of the meat, ensuring it does not touch the bone. The meat must reach an internal temperature of at least 145°F (63°C).

Visually, the meat should be extremely tender, easily pulling away from the bone with a gentle nudge from a fork. The sauce should be glossy and slightly thickened, with the onions cooked down into a soft, savory jam-like consistency that coats the ribs beautifully.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest