Slow Cooker Guinness Beef Ribs Food

SLOW COOKER GUINNESS SHORT RIBS WITH CHEESY CAULIFLOWER MASH

Steps:

• Season the short ribs with the salt and pepper. Sprinkle the flour over top and coat them all evenly. At this point, you can throw the short ribs directly in the slow cooker or you can brown them first. I have this slow cooker that sears meat, and it's amazing!
• To sear the beef, add the oil to a large pot or dutch oven. Add the ribs and sear on all sides until golden brown, about 1 minute per side. Place the short ribs in the slow cooker and add the Guinness. Cover and cook on low for 8 hours.
• After 8 hours, remove the short ribs and shred them with kitchen tongs or a fork. At this point, I like to thicken the sauce or liquid that is left in the slow cooker. I use my slow cooker and turn it to the saute setting at 500 degrees. Otherwise, you can transfer the liquid to a saucepan on the stovetop over medium heat. Add the flour to the beef stock in a shaker bottle and shake for 30 seconds to create a slurry. Pour into the saucepan (or slow cooker if you have the same one I do) and whisk constantly until thickened.

SLOW COOKER BEEF RIBS

Steps:

• If your ribs came in a rack, slice them apart so you have individual ribs. Sprinkle each with your favorite seasoning salt or salt and pepper.
• Layer the ribs in your slow cooker and top with 1 1/2 cups of the BBQ sauce and 1 cup of water. Cook on low for 7-8 hours, high for 3-4. The ribs are ready for the next step when you can easily pull the meat apart with a fork.
• Transfer ribs to a foil-lined baking sheet. Brush them generously with the remaining 1/2 cup of BBQ sauce. Broil for 5-8 minutes, until sauce is caramelized and sticky.
• Serve and enjoy!

BEST EVER SLOW COOKER BEEF RIBS

Steps:

• Wash the ribs. Place in a large mixing bowl and add the flour, salt and pepper. Toss the ribs and make sure they are well coated with the flour. Transfer any remaining flour to a cup and add a few tablespoons of water. Stir to make a paste and set aside.
• In a large pan, add a drop of olive oil and brown the ribs on all sides then transfer to the slow cooker.
• Using the same pan, saute the onions and garlic until soft. Use a spatula and stir everything, scraping the bottom and sides of the pan to get all the beef residue off.
• Add the tomato puree, bay leaves, paprika, honey, Worcestershire sauce, thyme and beef stock.
• Using the flour paste you made, add that to the broth mixture, stir over a high heat until it starts to boil. Add the carrots. Taste if you wish to add any salt and pepper.
• Transfer the broth mixture to the slow cooker. Place lid on and cook on LOW for 6 hours.
• **If cooking this in the oven, transfer everything to a casserole dish and cover. Place in the oven at oven at 300 F or 150 C for approximately 3 hrs.
• **TIP: 20 minutes before cook time (slow cooker and oven), just have a quick check to make sure the broth is as thick as you would like. if it is too thin, simply mix 1 tablespoon of cornstarch to 1 tablespoon of cold water in a cup and pour that into the broth and stir. this will thicken it when it continues to cook for the remaining cook time.
• When cooked, serve with some delicious creamy cheesy mashed potatoes and steamed vegetables.

BEEF AND GUINNESS SHORT RIBS

Steps:

• Preheat the oven to 380 degrees F.
• In a large Dutch oven over medium-high heat, heat the olive oil. Season the short ribs with salt and pepper, to taste, and sear in the Dutch oven until brown, about 5 minutes per side. Remove the meat from pan and set aside. Add the onions and garlic to the same pan and saute, until lightly browned. Scrape any brown bits from the bottom of the pan using a wooden spoon. Add the carrots and celery and let cook for 5 more minutes. Add 1 cup of beef stock and scrape bottom of pan to remove any more browned bits. Return the meat to the pot along with the remaining stock and the beer. Season with salt and pepper, to taste. Bring the stew to a simmer and cook uncovered for 20 minutes. Cover and braise in the oven for 2 hours.
• Serve with a fresh green salad or on top of mashed potatoes, if desired.

SLOW COOKER SHORT RIBS

Steps:

• Prepare a slow cooker crock with cooking spray.
• Spread celery, carrots, onion, and garlic in the bottom of the crock. Season short ribs with salt and pepper; place atop the vegetables. Pour beef consomme and water into the crock.
• Cook on High until the ribs are fork-tender, 5 to 7 hours.
• Remove the ribs from the slow cooker to a platter. Strain the broth and discard the vegetables.
• Strip meat from the bones of the ribs. Discard bones and transfer meat to a bowl. Shred meat with 2 forks and serve with strained broth.

GUINNESS BEEF RIBS

Steps:

• ---To Prepare The Ribs---.
• In a large bowl, whisk together the Guinness, onion, 4 fluid ounces soy sauce, brown sugar, sesame oil, and 3 tablespoons minced garlic.
• Place the ribs in a glass baking dish and pour the marinade over them.
• Cover and refrigerate overnight.
• ---To Prepare The Glaze---.
• In a medium bowl, whisk together the honey, 2 fluid ounces soy sauce, parsley, 1 tablespoon garlic, and pepper.
• ---Fire Up The Grill---.
• Remove the ribs from the marinade and place them on the grill over medium coals.
• Grill until cooked through, turning occasionally, about 10-15 minutes.
• Brush with the glaze and cook 1 minute per side.
• Serve with the remaining glaze.