If you love rich, fall-apart-tender beef, these Slow Cooker Guinness Beef Short Ribs are about to be your new go-to. They’re slow-cooked in a flavorful mix of Guinness beer, barbecue sauce, and buttery onions—perfect for piling over mashed potatoes with a drizzle of that insanely good sauce.
The sauce is perfect: rich, savory, and slightly sweet from the Guinness.
Scroll to the bottom of the page for a printable recipe…
Extra tips
- Perfect for meal prep—tastes even better the next day.
- Don’t skip browning the short ribs for a deep, rich flavor.
- Spoon the leftover onion sauce over everything. It’s liquid gold.
Scroll to the bottom of the page for a printable recipe…
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Ingredients
- 5 lbs boneless beef short ribs
- ¼ cup olive oil
- 3 tsp garlic salt
- ½ tsp ground black pepper
- 3–4 tbsp butter, sliced
- 1 medium yellow onion, diced
- 1 (12 oz) bottle Guinness beer
- ½ cup red wine vinegar
- ½ cup beef stock
- ¾ cup barbecue sauce
- 1 tbsp fresh parsley, chopped (for garnish)
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How to make Slow Cooker Guinness Beef Ribs
The gist: Sear beef short ribs, then slow cook them for 12 hours in Guinness beer, barbecue sauce, and onions until they’re fall-apart tender. Serve over mashed potatoes with a spoonful of that flavorful sauce.
Step 1 – Prepare the Short Ribs
- Pat the boneless beef short ribs dry with a paper towel.
- Season all over with olive oil, garlic salt, and black pepper.
Step 2 – Sear the Short Ribs
- Heat a large skillet over medium heat.
- In batches, brown the short ribs on all sides. You’re not cooking them through—just adding a bit of color.
- Once browned, set them aside.
Step 3 – Build the Flavor Base in the Slow Cooker
- In a large slow cooker, add the butter slices to the bottom.
- Add the diced onion on top of the butter.
- Place the browned short ribs on top of the onions.
Step 4 – Add the Cooking Liquids
- Pour in the Guinness beer, red wine vinegar, beef stock, and barbecue sauce.
Step 5 – Slow Cook
- Cover and cook on high for about 12 hours.
- Check the ribs occasionally, but they take time to become fork-tender.
Step 6 – Serve & Garnish
- For best results, cook the ribs a day in advance. The next day, reheat them in the slow cooker on high for 2 hours before serving.
- Spoon the rich onion-barbecue gravy over the ribs.
- Sprinkle with fresh chopped parsley.
- Serve over mashed potatoes with peas, asparagus, or broccoli.
De-licious!
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Pro tip: One of my go-to tricks for perfectly cooked food every time is using the right BBQ meat thermometers.
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These slow cooked beef ribs are pure comfort food. Let me know how your cooking turns out!
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Happy cooking ~ Jenna
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Slow Cooker Guinness Short Ribs – Fall-Apart Tender!
Video
Equipment
Ingredients
- 5 lbs boneless beef short ribs
- ¼ cup olive oil
- 3 tsp garlic salt
- ½ tsp ground black pepper
- 3 –4 tbsp butter sliced
- 1 medium yellow onion diced
- 1 12 oz bottle Guinness beer
- ½ cup red wine vinegar
- ½ cup beef stock
- ¾ cup barbecue sauce
- 1 tbsp fresh parsley chopped (for garnish)
Instructions
- Start with 5 lbs of boneless beef short ribs. Pat them dry with a paper towel—this helps them brown better. Then season them with ¼ cup olive oil, 3 teaspoons garlic salt, and ½ teaspoon black pepper.
- Heat a skillet over medium heat and brown the short ribs in batches. You’re not cooking them through, just getting that golden color on the edges for extra flavor.
- Now, grab your slow cooker. Add 3–4 tablespoons of butter, sliced, right to the bottom. Then toss in one diced yellow onion. Place the browned short ribs on top.
- Pour in a 12-ounce bottle of Guinness, ½ cup red wine vinegar, ½ cup beef stock, and ¾ cup barbecue sauce. Cover and cook on high for about 12 hours. Yes, 12! Short ribs take time to break down and become super tender.
- For the best texture, I like to cook them a day ahead, then reheat them in the slow cooker for 2 hours before serving. This makes them extra juicy.
- When they’re done, spoon that rich, flavorful sauce all over. Serve them with mashed potatoes and peas, and don’t forget a sprinkle of fresh parsley.
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