If you’ve been dreaming of tender, juicy short ribs that practically fall off the bone, then this dish is calling your name. With minimal prep time and maximum flavor payoff, these Beer-Braised Barbecue Bliss Slow Cooker Short Ribs merge the richness you crave with a subtle hoppy twist. Best of all, the slow cooker does the heavy lifting, allowing you to focus on savoring every mouthwatering moment.
Ingredients
- 3–4 pounds bone-in beef short ribs
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup of your favorite beer (ale or stout works great)
- ½ cup barbecue sauce
- 1 tablespoon Worcestershire sauce
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
Instructions
Begin by patting your short ribs dry with paper towels. Season them evenly with salt and black pepper. Next, warm the olive oil in a skillet over medium-high heat. Sear the short ribs on each side until they develop a deep, caramelized crust—about 2 to 3 minutes per side. Don’t rush this step; adding color now builds layers of flavor later.
Transfer the seared ribs to your slow cooker. Scatter the sliced onion and minced garlic over the top. In a separate bowl, whisk together the beer, barbecue sauce, Worcestershire sauce, smoked paprika, and dried thyme. Pour this mixture over the short ribs and onions. The liquid should just about reach the top of the ribs but not submerge them completely.
Cover your slow cooker and set it to low. Let the ribs cook undisturbed for 7 to 8 hours, or until the meat pulls away from the bone with minimal effort. If you’d like to reduce the sauce and thicken it, remove the ribs once they’re tender, then simmer the juices on the stovetop for a few minutes until they reach a thicker consistency. Return the ribs to the sauce afterward or drizzle it on top when serving.
These Beer-Braised Barbecue Bliss Slow Cooker Short Ribs are a surefire way to impress guests—or spoil yourself after a long day. They’re perfect for anyone hoping to indulge in effortless comfort food with a slightly bold twist. If you’d rather skip the beer, feel free to substitute beef broth or even cola for a sweet-and-savory spin. You can also swap in boneless short ribs if you prefer less fatty cuts. The slow cooker approach keeps the meat moist and intensely flavorful, making this dish both comforting and memorable. Enjoy your hearty feast!
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
