Tender Stout Braised Short Ribs for Easy Dinners Step-by-step instructions

Before you start

Ensure the short ribs are removed from the refrigerator about 20 minutes before cooking to take the chill off. Gather your slow cooker, tongs, and a clean serving platter.

Check that your beef broth is room temperature or slightly warmed to prevent a sudden drop in the slow cooker temperature when you begin the process. Prepare your kitchen workspace by clearing enough room for the slow cooker and having a safe place to set down the hot lid once the cooking is finished.

Instructions

Setup

1. 1Prepare the beef
   Place the beef short ribs into the slow cooker, ensuring they fit in a relatively even layer.
   Look for The beef should be arranged in a single layer.
   Tip Pat the ribs dry with paper towels before placing them in the cooker to help the meat surface sear better.

At the end of this phase, the ribs should be arranged in the slow cooker in a way that allows them to sit partially submerged in the eventual liquid. The arrangement should be thorough, as this is your only opportunity to position the meat before it is enclosed in the slow cooker for the long braising process.

Braising Process

2. 2Add liquids and braise
   Pour the stout beer and the beef broth over the ribs in the slow cooker. Cover with the lid and set the slow cooker to cook on low for 8 hours or on high for 4 to 5 hours until the meat is extremely tender.
   Look for The liquid should partially submerge the ribs to allow for even braising.
   Tip Do not lift the lid during the first few hours of cooking to ensure the temperature remains consistent.

During this phase, the kitchen will begin to fill with the savory, malty aroma of the stout and beef. The liquid in the slow cooker should be bubbling gently.

Check that the lid is properly seated to maintain the environment necessary for the collagen to break down. The beef should be slowly softening as it sits in the flavorful, dark braising liquid, absorbing the deep notes of the stout.

Final Reduction and Serving

3. 3Check doneness and serve
   Verify the meat is tender and cooked through to an internal temperature of at least 145°F (63°C). Use tongs to remove the ribs from the slow cooker, allowing them to rest for 10 minutes before serving. Serve the ribs with a generous ladle of the thickened sauce from the pot.
   Look for The meat should be pulling away from the bone and shred easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce is too thin, remove the ribs and simmer the liquid in a saucepan over medium-high heat until it reaches a thick, glossy consistency.

The ribs should now be dark, glistening, and incredibly tender. The sauce should be rich and slightly thickened, coating the meat beautifully. If you lift a rib with tongs, it should feel heavy and tender, with the meat showing signs of pulling away from the bone. The aroma should be savory and inviting, indicating that the beef is fully cooked and ready to be served.

Common mistakes

A common mistake is using a beer that is too sweet, which can overpower the savory notes of the beef. Avoid high-heat settings if you have the time to cook on low, as a slower, gentler braise yields better texture.

Do not rush the resting period; cutting into the meat immediately after removing it from the pot will cause the juices to escape, leading to a drier result. Ensure you do not overfill the slow cooker, as this can prevent the sauce from reducing properly.

How to tell it’s done

The ribs are done when the meat is extremely tender and pulls away from the bone with minimal effort. Using a meat thermometer, ensure the thickest part of the meat has reached at least 145°F (63°C).

The meat should look dark and glossy, and the sauce should have reduced slightly to coat the back of a spoon. Always allow the meat to rest for 10 minutes to let the juices redistribute, ensuring every bite remains juicy and flavorful.

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