Slow Cooker Short Ribs

Ingredients 

• 1 tablespoon vegetable oil
• 3 pounds beef chuck short ribs (bone-in )
• ½ teaspoon salt (or to taste)
• 1 teaspoon pepper (or to taste)
• 1 medium onion (peeled and quartered)
• 2 large carrots (cut into large chunks)
• 2 medium parsnips (cut into large chunks)
• 2 sprigs rosemary (fresh)
• 1 teaspoon thyme (dried)
• 4 sprigs fresh parsley (stems and leaves separated)
• 1 tablespoon Worcestershire sauce 
• 2 bottles dark stout beer (2 12-ounce bottles, such as Guinness       

Instructions 

1. Brown the short ribs: In a large skillet over medium-high heat, add the oil. Season the short ribs with salt and pepper. When the oil is hot, brown the short ribs, in batches, until they are browned on all sides, about 1 to 2 minutes per side.
2. Braise the ribs: While the short ribs are browning, place a layer of onion and carrot pieces into the bottom of a slow cooker and season them with salt and pepper. Place the browned meat on top. Add the remaining onions and carrots along with the parsnips and herbs. Add Worcestershire and pour over the stout and add enough water to almost cover the contents. Cover and cook on low for 8 hours, or high for 4 hours or until the meat is very tender.
3. Finish and Serve: To serve, carefully remove the meat and vegetables from the slow cooker. Strain the juices. Serve the ribs with the juice and garnish with chopped parsley leaves.

Notes 

1. When buying short ribs, buy the ones with the bones still attached because not only are they cheaper, but they add a ton of flavor in cooking.
2. It’s not necessary to trim the fat off the short ribs because it will keep the meat moist while cooking, plus it will melt off during cooking.
3. Pad dry the short ribs with paper towels first then season them generously, this is the first trick to flavorful braised ribs.
4. Oven instructions: You can definitely make these short ribs super easily in the oven! Follow the directions just as above but pop the ingredients in a dutch oven instead and cook at 375 F degrees for 2 – 2 1/2 to 3 hours.
5. Instant Pot Instructions: You’ll want to follow the directions outlined above, including browning and sautéing right in the pressure cooker on its sauté setting. Assemble the ingredients in the pot, make sure to scrape the brown bits from the inner pot once the broth is added! Cook on high pressure for 45 minutes and allow the pressure to release naturally before serving!
6. Store leftover short ribs in an airtight container in the refrigerator for 3 to 4 days.
7. You can also freeze these ribs, also stored in an airtight container or freezer bags. They will last in the freezer, if properly stored, for up to 2 months.

Nutrition Information 

Serving: 1servingCalories: 406kcal (20%)Carbohydrates: 17g (6%)Protein: 33g (66%)Fat: 19g (29%)Saturated Fat: 9g (56%)Cholesterol: 98mg (33%)Sodium: 352mg (15%)Potassium: 911mg (26%)Fiber: 4g (17%)Sugar: 5g (6%)Vitamin A: 4081IU (82%)Vitamin C: 13mg (16%)Calcium: 47mg (5%)Iron: 4mg (22%)