Beef Dinner Recipes slow cooker

Guinness Beef Short Rib

Slow cooker, Guinness, Short Ribs,

I don’t know about you, but I love beef short ribs. A great cut of meat braised over a low heat until fork tender is delicious served with some earthy greens and little bit of salty starch. Braised in a lovely Guinness Stout makes them that much better.

I picked up the ribs used in this recipe from Real Deal Meats in Edmonton. I have been going to Real Deal Meats for a years and honestly, they have never failed to deliver the best cuts every time. From Steaks to Chicken, these guys will bring you the perfect cut. Darcy and Alicia are fantastic and will consult with you to pick out exactly what you need. Check out their website here.

This Beef Short Rib recipe is made using the trusty slow cooker. A fresh meal cooking while you are away doing more important things is always a bonus. In our house when we are running in various directions, any dinner help is appreciated. No need to slave over the stove all day when you don’t have to.

Served with some sautéed cabbage and Swiss chard these Short Ribs won’t disappoint I promise.

Guinness Beef Short Rib

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Serves: 6 Prep Time: Cooking Time:

Ingredients

  • For the Short Rib:
    2. 4 Lbs of Beef Short Ribs
    4. 3 stalks of celery diced
    6. 6 large carrots peeled and diced
    8. 1 medium yellow onion diced
    10. 5 cloves of garlic peeled and quartered
    12. Kosher Salt
    14. freshly ground pepper
    16. 500ml of Guinness
    18. 3 tbsp grape seed oil
  • For the Cabbage and the Swiss chard:
    2. 3 cups of shredded purple cabbage
    4. 3 cups of Swiss chard
    6. 3 tbsp fine quality olive oil (like Evolution)
    8. salt
    10. splash of Balsamic Vinegar

Instructions

For the Short Ribs:
  1. In a heavy bottomed pan heat up the grape seed oil over medium high heat. Sprinkle some salt and pepper on each Rib, and then sear them on all 4 sides in batches. Set each batch aside while you cook the rest.
  2. Arrange the ribs in the slow cooker so the bone is on top and the meat is on the bottom.
  3. Using the same pan you seared the ribs in, sear the garlic, carrots, and celery as well until the veg become slightly limp. Place the cooked vegetables on top of the ribs in the slow cooker.
  4. Pour the Guinness over the ribs and veg. Turn the slow cooker on low and cook for 7 hrs.
  5. When the ribs are finished cooking, remove them from the slow cooker and set aside. Skim the fat off of the remaining juices and using an immersion blender, puree the sauce. Add salt and pepper to taste.
  6. Serve the ribs on top of the cabbage and Swiss chard with a drizzle of the sauce over top.
For the Sautéed Cabbage / Swiss chard:
  1. Place the olive oil in a medium sized pan and heat. Add the cabbage and some salt and cook until it begins so wilt. Add in the Swiss chard and cook until it begins to soften. Sprinkle in some of the balsamic vinegar and toss.
  2. Serve as a veggie bed under the short ribs.

Notes

If you want to add some starch to this, try a potato rosti. You can make them quickly and easily using grated russet potatoes, an egg white, a pinch of flour, a pinch of thyme, and some salt. Fry in grape seed oil in small pancake sized batches. To plate, do the following order: cabbage, rosti, Swiss chard, rib, sauce drizzle and some micro greens. Enjoy!

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