The crock pot is a life saver when it comes to braising low and slow. Especially on a hot day as it emits very little heat compared to stove top or oven braising. It may take longer but that's fine when you are in no hurry or have stuff to do at the normal time one needs to be preparing dinner.
This version I cheated to move the depth of flavor. I suppose I could have made my own stock and onion soup for the base, but why bother when you sometimes can use "store bought" to make it easier on yourself. I mean, surely Martha Stewart takes short cuts when no one is looking AND there are plenty of others out there who do and aren't ashamed of them. Count me in with the latter group.
Beer Braised Short Ribs
- 3 1/2-4 lbs beef boneless beef short ribs
- 1 onion - diced
- 2 T minced garlic
- 3 bay leaf
- 1 12 oz bottle beer
- 1 can beef broth
- 1 envelope Lipton Onion Soup Mix
- 1 14 oz can diced tomato
- 1 t pepper
- 1 t salt
- 4T corn starch
- 1/2 c water
Cut short ribs into serving piece size. Season with salt and pepper. Heat heavy skillet over medium-high heat. Add oil and brown ribs in batches searing all sides well...about 3-4 minutes per side. Put each seared beef into crock pot as you finish each batch.
When you are done searing the ribs add onion to skillet and brown off scraping up the browned bits from the pan bottom. When onions are translucent, about 5-7 minutes add garlic and cook 1 minute longer, stirring constantly so as not to burn garlic. Add bottle of beer and scrape up all remaining brown bits from bottom of pan. Stir in onion soup mix until dissolved and pour over the seared ribs in the crock pot. Toss gently until all is well distributed.
Add can of undrained tomatoes and beef broth to the crock pot. Cover and simmer on low 6-8 hours. Just before serving test seasoning and add more salt and pepper if needed. Mix corn starch and water and pour into the crock pot stirring constantly until it begins to thicken and create a "gravy".