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Beer-Braised Short Ribs

I've mentioned Cherry Farms-Beef before in my Oxtails post, but today I'm here to talk about Short Ribs! These cook very similar to oxtails so if you aren't adventurous enough to try those, grab some short ribs.

Since cooking, these have been served over potatoes, hoecakes and just this morning I fixed up some cheese grits and had a wonderful brunch!

(Also let me preface this and probably many more recipes to come with this; I had my mom pick up the beer. She is not a drinker. She was at Sam's. I ended up with 26 bottles of beer. I am using beer in a lot of recipes because while I do, on occasion, drink, I'm more of a wine drinker. We started with Beer battered fish and onion rings using "The Food Lab"'s recipes, I've moved on to braises, marinades, sausages and yes, I have purchased a bottle of Clamato to make an at home version of Michelada's.)

This is one of the easiest crock-pot recipes. I had hoped to have it for supper the night I started this, but I had gotten it in too late for a 6pm supper, so be sure you put it in at the appropriate time or plan on a 8:30pm dinner (like I ended up eating).

Beer Braised Short Ribs

For a quick start you can refer to my Braised Oxtail Recipe. I made very little, but subtle changes to the recipe for the crockpot, but honestly that recipe will transfer nicely to short ribs!


  • 3.5 lbs beef short ribs, check with your local farmers market or butcher for the best and local!

  • 2 bottles of beer-I used Michelob Ultra and I do recommend a lighter beer, you want the star of the show to be the meat not the beer.

  • 1 onion, roughly quartered.

  • 4 carrots, diced into bite sized pieces (or a cup of baby carrots)

  • 4-6 Garlic cloves, sliced (or 2 TBls minced garlic or 1 tbls garlic powder)

  • 2 TBls smoked paprika

  • 1-2 TBls herb blend (I use thyme, rosemary, parsley and basil)

  • 1 tbls Worstershire sauce

  • 1 tsp liquid smoke

  • 2 tsp each, Salt & Pepper (to start, then season to taste)


This is the shortest recipe I'll probably ever write.

  • Toss the veg in the crockpot.

  • Stir the herbs, spices and seasonings into all the liquid.

  • Place the short ribs in the crockpot.

  • Pour the liquid over top.

  • Cook on high for 4-5 hours or low for 7-8 hours.

  • If you puncture the ribs with a knife and it doesn't go in nice and smooth, give it another 30 minutes-1 hour.

Serve with mashed potatoes, hoecakes, cornbread, rice, veggies or do as I did this morning and serve it with cheesy grits and top it with an over easy egg!


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