Beer braised boneless beef ribs…try to say that name 5 times fast.
Anyway these luscious ribs are slow cooked in beer with onions and carrots. They will melt in your mouth and you will be extremely grateful you treated yourself to these. On a side note you could use this recipe for short ribs as well.
First I started with a package of boneless beef ribs. I seasoned them on all sides with salt, pepper, onion powder, garlic powder, and paprika.
Then I heated a cast iron skilled to pretty hot and seared all sides.
Next up I cut some onions and carrots and threw those into the same skillet just stirring around to gather all of those browned bits. Remember to always season in layers, add some kosher salt to your onions and carrots in the skillet.
Once those were nice and browned a little I poured in about half a beer….mmmm I just love the smell of beer cooking in a hot skillet.
At this point I put the ribs back in for a bit to soak up all that beer, and reduced the liquid down a tad. I took the ribs back out and added in a few tablespoons of tomato paste and chopped fresh garlic. I mixed that all together and then added the entire mixture to the slow cooker with the ribs.
The pan just looked to great to leave all the browned bits and pieces behind so I deglazed it with some beef broth and poured it all on top of the ribs.
Put the lid on the slow cooker and just walk away.
After about 4 to 5 hours in the slow cooker it should be done, just check on it after a few hours and see if the meat easily pulls apart. I then transferred it to a dish for serving.
Serve with crusty bread, or mashed potatoes!
Beer Braised Boneless Beef Ribs
- 1.5 pounds of boneless beef ribs
- 1 onion, sliced
- 1 carrot, bigger diced
- 2 cloves garlic chopped
- 1 beer
- beef broth
- 2 tablespoons tomato paste
- salt & pepper
- garlic powder
- onion powder
- 1 bay leaf
Season all sides of ribs with salt, pepper, garlic powder, onion powder, and paprika.
Sear on all sides until browned in hot skillet, a few minutes each side. Remove and set aside.
Add onion and carrot to skillet and season with kosher salt. Cook for 2-3 minutes.
Deglaze the skillet with beer, and add the ribs back into skillet. Coat the ribs in the beer and let the liquid reduce. About 3 to 4 minutes.
Remove the ribs and place in slow cooker.
Add 2 tablespoons of tomato paste, and chopped garlic to pan. Stir around and cook for 1 to 2 minutes. Deglaze this mixture with beef broth. I used about a cup and a half.
Add the entire pan to the slow cooker on top of ribs.
Place bay leaf in the slow cooker mixture. Cover and cook 4 to 5 hours on low. 3 hours on high. Check after a few hours to see if meat pulls apart easily.
Serve with crusty bread and/or mashed potatoes.