Slow-cookers and short ribs go together like…well, like good things that go together! With this recipe, flavourful tender meat falls off the bone and all you have to do is wait for the slow-cooker to do its thing.
1 tbsp vegetable oil
3 lbs bone-in beef chuck short ribs
1 onions peeled and quartered
2 carrots, cut into large chunks
2 parsnips, cut into large chunks
1 tsp rosemary
1 tsp fresh mint
4 sprigs fresh parsley
1 tbsp Worcestershire sauce
1 (12-ounce) bottle of dark stout beer
Season the short ribs with salt and pepper. Heat the oil in a large skillet over medium-high heat and brown the short ribs until they’re browned on all sides. Approximately 3-4 minutes each side.
Layer the bottom of a slow cooker with onion and carrot, seasoning with salt and paper. Lay the browned meat on top and add the remaining onions and carrots along with the parsnips and herbs. Add Worcestershire, the stout and enough water to almost cover the contents. Cover and cook on low for 6-8 hours, or until the meat is very tender.
To serve, remove the meat and vegetables from the slow cooker and strain the juices. Serve the ribs with mashed potatoes, vegetables and topped with the reserved the juices/gravy.