Is anyone else in the same boat of wanting to enjoy some tasty ribs at any given time, but feeling like you have to wait until the summer months roll around so you can dust off the barbecue? We hate not being able to enjoy something simply because it’s not the season for it, so we thought we’d find a workaround to make some amazing short ribs without all the hassle of firing up the grill. That’s what our slow cooker’s for! That’s right, with our trusty slow cooker we can whip up – not really, since low and slow is the way to go with these bad boys – some fall-off-the-bone short ribs that are perfectly tender and deliciously seasoned.
Impress even the most ardent meat-lovers in your life with these ribs and have them thinking that you slaved away over them. We first came up with an easy, flavorful rub to put on the ribs, then we seared and browned them on all sides before putting them in the slow cooker. Some spruced up BBQ sauce and a splash of beer add the perfect amount of flavor (that you can cater easily to your own preferences), then you just let it cook away! With some mashed potatoes and a side of greens you’ve got a great dinner, plus, any leftovers you may have you can throw into a stew later in the week. This is a great recipe to have on hand – you’ll turn to it even when you could use the barbecue!
Why You’ll Love This Recipe
This Beef Short Rib Stew is a game-changer for meat lovers and comfort food enthusiasts alike. The slow-cooked method ensures tender, juicy meat that practically melts in your mouth. The combination of a flavorful rub and a rich barbecue sauce creates an irresistible taste. Plus, it’s versatile enough to be enjoyed year-round, not just during barbecue season.
Kitchen Equipment You’ll Need
- Slow cooker
- Large skillet
- Small mixing bowl
- Whisk
- Brush
Ingredients
- 4 pounds beef short ribs
- 2 cups barbecue sauce
- 1 yellow onion, chopped
- 1/2 can beer (optional)
- 2 tablespoons honey
- 2 tablespoons mustard
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- Extra-virgin olive oil, as needed
- Kosher salt and freshly ground pepper, to taste
Step-by-Step Instructions
- Mix together onion powder, garlic powder, paprika, red pepper flakes, salt, and pepper in a small bowl.
- Rub the mixture onto the ribs, ensuring all sides are coated, then set the ribs aside.
- Heat olive oil in a large skillet over high heat until shimmering, then brown the short ribs on both sides. Remove from heat.
- In a second bowl, whisk together barbecue sauce, honey, and mustard until combined, then brush the mixture all over the ribs.
- Spread the chopped onion along the bottom of the slow cooker, then place the short ribs on top.
- Pour beer over the ribs, then cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the meat pulls apart from the bone.
- Optional: Brush ribs with sauce again and broil for 5 minutes, or until crispy.
- Optional: Reduce BBQ sauce over medium-high heat for 10-15 minutes, or until thickened.
- Serve hot and enjoy!
Tips for Success
- For the best flavor, allow the rub to sit on the ribs for at least 30 minutes before browning.
- Make sure to brown the ribs well as this enhances the flavor and color of the final dish.
- If you prefer a richer sauce, reducing it on the stove will concentrate the flavors.
Additional Tips and Variations
Feel free to experiment with the rub ingredients to suit your taste. You can add a bit of smoked paprika for a smoky flavor or a dash of cayenne for extra heat. For a different twist, try using a dark beer or stout for a deeper flavor profile.
Nutritional Highlights (Per Serving)
- Calories: Approximately 450
- Protein: 35g
- Fat: 25g
- Carbohydrates: 20g
- Fiber: 1g
Frequently Asked Questions (FAQ)
Can I use boneless ribs? Yes, boneless ribs can be used; however, bone-in ribs tend to be more flavorful.
Can I make this recipe without a slow cooker? Yes, you can cook it in a Dutch oven at 300°F (150°C) for 3-4 hours.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Conclusion
This Beef Short Rib Stew is sure to become a favorite in your household. Give it a try and let us know how it turns out! We’d love to hear about your experience and any creative variations you come up with. Don’t forget to share this recipe with your friends who love a good hearty meal!
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