dinner · lunch · Unspecified
Beer Braised Short Ribs in a Slow Cooker
A main dish centered on carrots, stalks celery, onion, reconstructed from a licensed ingredient record with newly written directions.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 2 servings
- 2 item 2 whole Carrots (or 14 Baby Carrots), Chopped
- 2 item 2 stalks Celery, Chopped
- 1 item 1 whole Small Onion, Sliced
- 5 clove 5 cloves Garlic, Minced
- 2 teaspoon 2 teaspoons Worcestershire Sauce
- 1 pound 1 pound Salt And Pepper, to taste
- 1 tablespoon 1 Tablespoon Short Ribs
- 1 item 1 bottle Oil
Equipment
Large skillet
How to make it
- 1
Measure and prepare carrots, stalks celery, onion, garlic, worcestershire sauce, salt and pepper, short ribs, and bottle oil as listed.
- 2
Cook carrots, stalks celery, onion, and garlic first until fragrant and softened, then add worcestershire sauce, and short ribs.
- 3
Stir in salt and pepper and bottle oil; cook using the technique indicated by the title until tender and evenly combined.
- 4
Taste, adjust the seasoning, and serve at the intended temperature.
Storage & leftovers
Refrigerate perishable leftovers within 2 hours and use within 4 days.
Reheat leftovers until steaming throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, gluten-free, peanut-free, sesame-free, soy-free, tree-nut-free, vegan, vegetarian.
No major allergen is listed in the ingredients shown here. Packaged ingredients can vary, so always check labels and cross-contact information.
