Ingredients:

  • 2 lbs (900g) bone-in beef short ribs
  • 1 tbsp (15ml) olive oil
  • 1 large yellow onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 tbsp (15ml) tomato paste
  • 1 cup (240ml) dark beer (stout or porter recommended)
  • 2 cups (480ml) beef broth (low sodium preferred)
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 tsp (5ml) dried thyme
  • 1/2 tsp (2.5ml) dried rosemary
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1 tbsp (15ml) cornstarch or all-purpose flour (optional, for thickening sauce)
  • 2 tbsp (30ml) cold water (optional, for thickening sauce)
  • 2 lbs (900g) russet or Yukon Gold potatoes, peeled and quartered
  • 1/2 cup (120ml) milk or cream
  • 4 tbsp (57g) unsalted butter
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season short ribs generously with salt and pepper. Sear on all sides until browned. Remove ribs and set aside.
  2. Add onion, carrots, and celery to the skillet and cook until softened. Add garlic and tomato paste and cook for another minute.
  3. Pour in the dark beer and scrape up any browned bits from the bottom of the skillet. Let simmer for a few minutes.
  4. Transfer the vegetable mixture to the slow cooker. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf.
  5. Place the seared short ribs into the slow cooker, nestling them among the vegetables. Ensure they are mostly submerged in the liquid.
  6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the short ribs are very tender and easily shred with a fork.
  7. While the ribs are cooking, prepare the mashed potatoes. Boil potatoes until tender, then drain and mash with milk/cream, butter, salt, and pepper.
  8. Remove ribs from the slow cooker. If desired, thicken the sauce by whisking together cornstarch/flour with cold water and stirring into the slow cooker. Cook on high for 10-15 minutes, or until thickened.
  9. The meat should easily fall off the bone. Shred it if prefered or leave the ribs whole. Discard the bay leaf before serving.
  10. Serve the short ribs over mashed potatoes (if making) and spoon the sauce over the top. Garnish with fresh herbs, if desired.