Slow Cooker Beer-Braised Beef Short Ribs


5 pounds beef short ribs

1-14 ounce can beef broth

1-12 ounce can dark beer

1 medium onion, cut into thin wedges

1/4 cup molasses

2 tablespoons balsamic vinegar

1 teaspoon dried thyme, crushed

1 teaspoon bottled hot pepper sauce

1/2 teaspoon salt

Mashed potatoes or hot buttered noodles (optional)
Fresh thyme leaves (optional)


Place ribs in a 5- to 6-quart slow cooker. Add broth, beer, onion, molasses, vinegar, thyme, hot pepper sauce, and salt.

Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours.

Using a slottled spoon, transfer ribs to platter; cover to keep warm. Skim fat from cooking liquid. If desired, serve with mashed potatoes and garnish with fresh thyme leaves. Makes 4 to 6 servings.

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