Beer, the refreshing malt beverage and nectar of many college kids, is gaining new found respect in numerous culinary circles and recipe conversations. And with the expanding variety of ales, stouts and lagers, beer is becoming a creative force in the way dishes are prepared and a determining factor in the end result. No longer the brunt of those bad “brew ha, ha” jokes that begin with: “Open can of beer, drink half…” Beer has gained its rightful place alongside wine in cooking method categories. This dish, which is probably the easiest and tastiest short rib dish I’ve made to date, is prepared in a crock pot which makes preparation and clean up easier… so you can relax with an ice cold beer!
Crock Pot Short Ribs Braised in Guinness
Dredge boneless short ribs in flour ~ shake off excess
Brown in small amount of olive oil in skillet.
Place in crock pot.
1 can Guinness
¾ cup of Ketchup
3 Tbsp. Soy Sauce
3 Tbsp. Dark Brown sugar
1 Bay leaf
1/2 tsp. pepper.
1 tsp. Salt ~ to taste
Pour over ribs:
2 medium yellow onions ~ sliced
Cook on low for 6-8 hours.