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Beer Braised Short Ribs

Acorn and ThistleI don’t know about you, but some of my favorite foods aren’t necessarily the best looking ones. This recipe, for instance, is a fantastic example. The gravy is rich and flavorful; the meat is fall-off-the-bones tender … and there’s mashed potatoes! If there’s one food that I absolutely refuse to ever give up, it’s mashed potatoes. For me, they’re the ultimate comfort food.

The problem, if you want to call it that, with this recipe is that it’s kind of boring to look at. It’s just brown and white(ish). I guess you could throw some steamed peas or carrots in to give it a pop of color, but I usually just serve it with a side salad. That did not translate into awesome food photography, though, so you’ll have to trust me on this. It’s super yummy, and really fits the bill when the weather is such that you’re looking for something warm and hearty on a cold winter evening.

Oh, and it’s a slow-cooker meal! So not only is it super tasty, but it takes about 15 minutes of real time, not counting the potatoes, but the majority of it is the hands-off magic of the slow cooker.

Short Ribs | courtesy Campbell's Kitchen

Photo: courtesy Campbell's Kitchen

Beer Braised Short Ribs
(adapted by my wonderful sister from a Campbell’s Kitchen recipe. Click the photo for the link to the original recipe.)

You’ll need:

Here’s how:

Helpful tips: You can set everything up ahead of time (like the night before) if your morning schedule won’t allow time for the searing step. Put everything in your slow cooker insert, except for the soup and beer, and put it in the fridge overnight. Just take it out in the morning, add the liquid and pop the insert into your cooker, then set it to low and go on your way.

Enjoy!