The cooler temperatures have arrived and with it the yearning for hot and comforting meals in the crock pot. This recipe fits that bill with fall-off-the-bone beef ribs combined with the savory flavors of bacon, onion and dark amber beer. This is a great recipe to make a day ahead and refrigerate overnight. It makes skimming any surface fats super easy.
4 lbs bone in beef short ribs, VERY well trimmed of fat
1 tsp salt, plus additional for seasoning
1/2 tsp ground pepper, plus additional for seasoning
1 1/2 – 2 T vegetable oil
6 ounces thick-cut bacon, cut into 1/4 inch dice
1 large onion, halved and cut into 1/4 inch slices
2 T tomato paste
2 T all-purpose flour
2 T spicy brown mustard
1 bottle (12 ounces) of dark amber beer or Irish stout
1 bay leaf
1 cup beef broth, low sodium
2 T finely chopped parsley leaves
Hot mashed potatoes or cooked egg noodles (optional)
- Trim all excess fat from beef and then season with salt and pepper. Heat oil in large skillet over medium-high heat. Working in batches, cook short ribs in skillet, turning and browning on all sides. Transfer each batch to crockpot. Wipe out pan with paper towels and return to heat.
- Cook bacon, stirring occasionally, until crisp and brown. Transfer to a paper towel-lined plate to drain. Remove and discard all but 1 T of bacon drippings from pan. Reduce heat to medium and add onion. Cook until softened and translucent, stirring occasionally. Add tomato paste, flour, mustard, 1 tsp salt and 1/2 tsp pepper. Cook, stirring constantly with whisk, 1 minute. Slowly add beer and broth, continue to whisk for 2 minutes. Pour over short ribs. Add bacon, bay leaf and beef broth. Cover and cook on LOW for 8 hours. Meat should be tender and fall of the bone.
- Remove beef and skim fat from cooking liquid. Remove bay leaf and stir in parsley. Serve with mashed potatoes or egg noodles.