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Tender Slow Cooker Beer Braised Short Ribs Recipe with Easy Horseradish Mashed Potatoes

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This recipe features tender slow cooker beer braised short ribs paired with easy horseradish mashed potatoes, delivering rich, comforting flavors with minimal effort.

Ingredients

Scale
  • 3 to 4 pounds beef short ribs (well-marbled)
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 large yellow onion, sliced
  • 2 medium carrots, chopped
  • 4 garlic cloves, smashed
  • 12 ounces dark beer (stout or porter, e.g., Guinness)
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 3–4 fresh thyme sprigs
  • 2 bay leaves
  • 2 pounds russet potatoes, peeled and quartered
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup milk, warmed (whole milk preferred)
  • 2 tablespoons prepared horseradish
  • Salt and pepper, to taste

Instructions

  1. Pat the short ribs dry with paper towels and season generously with salt and black pepper on all sides.
  2. Heat 2 tablespoons olive oil in a skillet over medium-high heat until shimmering. Sear the ribs on all sides until deeply browned, about 3-4 minutes per side. Transfer browned ribs to the slow cooker.
  3. In the same skillet, add sliced onion, chopped carrots, and smashed garlic. Cook over medium heat until softened and golden, about 5 minutes.
  4. Pour in the dark beer to deglaze the pan, scraping up browned bits. Simmer for 2-3 minutes to reduce slightly.
  5. Stir in beef broth, tomato paste, and Worcestershire sauce. Pour this mixture over the ribs in the slow cooker. Add fresh thyme sprigs and bay leaves.
  6. Cover and cook on low for 7-8 hours or on high for 4-5 hours until ribs are fall-apart tender.
  7. About 30 minutes before ribs are done, boil peeled and quartered russet potatoes in salted water until fork-tender, about 15-20 minutes. Drain well.
  8. While potatoes are warm, mash with softened butter, warmed milk, and prepared horseradish. Season with salt and pepper to taste.
  9. Remove ribs from slow cooker, discard thyme and bay leaves. Skim fat from braising liquid, then spoon sauce over ribs. Serve ribs with horseradish mashed potatoes.

Notes

Never skip searing the ribs for deep flavor. Use a stout or porter beer for best results. Adjust horseradish in mashed potatoes gradually to avoid overpowering. Sauce can be thickened by reducing on stovetop if desired. For dairy-free mashed potatoes, substitute milk and butter with coconut milk and olive oil. Leftovers keep well refrigerated for 3 days or frozen for up to 3 months.

Nutrition

Keywords: slow cooker, beer braised short ribs, horseradish mashed potatoes, comfort food, easy dinner, beef ribs, slow cooker recipe

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