Beer-Braised Short Ribs

  • Recipe TypeEntree
  • Prep Time15 minutes / cooks 8 - 10 hours
  • Yield4

Not only are these short ribs made with your favorite American lager delicious, they're made in the crock-pot and can be cooked overnight or while you're at work. Serve with mashed potatoes and you've got a new weeknight favorite!


  • 3 medium onions, cut into wedges
  • 3 to 3-1/2 pounds bone-in beef short ribs
  • 1 bay leaf
  • 12 ounces American lager
  • 2 Tbsp brown sugar
  • 2 Tbsp Dijon mustard
  • 2 Tbsp tomato paste
  • 2 tsp dried thyme
  • 2 tsp beef bouillon granules
  • 1 tsp salt
  • 1/4 tsp pepper
  • 3 Tbsp all-purpose flour
  • 1/2 cup cold water


  1. To make these crock-pot short ribs, place onions in a 5-qt. crock-pot; add ribs and bay leaf.
  2. Combine the American lager, brown sugar, mustard, tomato paste, thyme, bouillon, salt and pepper. Pour over meat. Cover and cook on low for 8 - 10 hours or until meat is tender.
  3. Remove meat and vegetables to a serving platter; keep warm.
  4. Discard bay leaf.
  5. Skim fat from cooking juices; transfer juices to a small saucepan.
  6. Bring liquid to a boil. Combine flour and water until smooth. Gradually stir into the pan.
  7. Bring to a boil; cook and stir for 2 minutes or until thickened.