A woman I work with gave me a recipe similar to the one I used. I could not find the recipe she gave me which is why I went with this recipe. I have to tell you that the aroma in the house was intoxicating. The meat fell off the bone and the sauce was delicious. Of course, we ended up with way too much sauce.
Reduce heat to medium and add sage and thyme. Cook for one minute, stirring frequently.
Transfer veggies to the slow cooker insert. Add seared beef ribs.
Then add beer, beef broth, bay leaves, and another couple of large pinches of salt and pepper.
Cover and cook on low for 8 hours (or high for 4 hours) until the beef falls off the bone and shreds easily.
Remove three cups of braising liquid from the slow cooker and pour it through a strainer and into a small saucepan over medium heat.
Combine cornstarch with 3 tablespoons cold water until dissolved. Add that to the saucepan and stir to combine.
Simmer braising liquid over medium to medium-low heat for about 5 minutes or until it thickens significantly (and almost seems TOO thick). Remove from heat and stir in heavy cream. Season to taste with salt and pepper.
The recipe came from MidWest Foodie Blog.
Ingredients-
2 tablespoons olive oil
3 lbs. bone-in short ribs
1 onion, diced
2 cups sliced celery
2 cups sliced carrots
1 tablespoon dried thyme
1 tablespoon dried sage
12 oz. your favorite stout beer (I used Guinness)
32 oz. beef broth
3 bay leaves
Kosher salt
Fresh cracked pepper
3 tablespoons corn starch
1/3 cup heavy cream
Method-
Heat oil in a large saute pan over medium-high heat.
Sear short ribs in batches, cooking them for 1-2 minutes on each side until a dark golden-brown crust forms.
Remove ribs and set aside. Add onion, carrot, celery, and a large pinch of salt and pepper to the pan. Cook, stirring frequently, for 10 minutes.Reduce heat to medium and add sage and thyme. Cook for one minute, stirring frequently.
Transfer veggies to the slow cooker insert. Add seared beef ribs.
Then add beer, beef broth, bay leaves, and another couple of large pinches of salt and pepper.
Cover and cook on low for 8 hours (or high for 4 hours) until the beef falls off the bone and shreds easily.
Remove three cups of braising liquid from the slow cooker and pour it through a strainer and into a small saucepan over medium heat.
Combine cornstarch with 3 tablespoons cold water until dissolved. Add that to the saucepan and stir to combine.
Simmer braising liquid over medium to medium-low heat for about 5 minutes or until it thickens significantly (and almost seems TOO thick). Remove from heat and stir in heavy cream. Season to taste with salt and pepper.
For side dishes, I made Mashed Potatoes and Air Fryer Asparagus. The Asparagus was really easy. I just trimmed the ends and tossed the spears with a little olive oil and salt and pepper. Sprinkled some Parmesan cheese on top. I set the Air Fryer for 400˚. I put the spears in for 7 minutes. That is all it took!
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