Melt-In-Your-Mouth Short Ribs Recipe -
Melt-In-Your-Mouth Short Ribs Recipe
  • READY IN 8+ hrs

Melt-In-Your-Mouth Short Ribs

Recipe by  

"Slow-cooked in a mouthwatering sauce seasoned with thyme and garlic, these tender short ribs are full of flavor."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    8 hrs

    8 hrs 10 mins


  1. Place the beef into a 3 1/2- to 6-quart slow cooker. Add the brown sugar, garlic, thyme and flour. Toss to coat. Stir the soup and ale in a small bowl. Pour over the beef.
  2. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender. Serve with the mashed potatoes.
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  • *Or on HIGH for 4 to 5 hours.

Reviews More Reviews

Most Helpful Positive Review
Mar 17, 2009

I used regular onion soup mix with 1 cup of water, and 1 cup of beer (Alexander Keiths) and the taste was amazing. The meat was so tender that I found the bones sitting in the bottom of the crock pot, and the sauce mixture was delicious. The sauce was so good that I baked bread so we could have hot roast beef sandwiches the following day. I will definitely make this again, but may slightly reduce the thyme from 1 tsp to 1/2 or 3/4 tsp.

Most Helpful Critical Review
Nov 29, 2011

I used 2 lbs of good quality short ribs. The slow cooker method makes for very tender ribs but this recipe needs a lot of "seasoning" work. I also dredged the ribs in seasoned flour and braised on all sides. Halfway through the cooking process, I tasted the cooking luiquid. Worchester sauce, black pepper and sea salt to the rescue! Adding 1 -2 tbsp of Beef Better Than Boullion helped too. Had to add about 1/3 cup more flour to get the right consistancy for gravy. The cooking time of 9 hours was correct for my ribs. I'll work on my own recipe next time.

Mar 17, 2009

I looked this up for our daughter, then thought well OK I'd give them a try, OMG! I couldn't believe how good they were. I'm a pretty darn good cook and I usually take HOURS with my short ribs, smoking, then brasing, then blah blah blah. These were AWESOME. I picked all the meat off the bones at the end, meanwhile I added Red Wine and a little thickener to the gravey. I served them over mashed potatoes. We had a big Shiraz from Austalia. I would serve these to my gourmet club in a martini glass over mashed potatoes as an appetizer. Just enough to have them begging for more. They are VERY RICH, so you don't need a lot. ENJOY and Thanks

Feb 23, 2009

I usually only try recipes that have been reviewed many times and have a good average rating. But, when I saw this recipe I knew I would love it. I was not put off by 2 out of 4 people that did not like it. Neither should you be. If you like the taste of meat cooked in beer (which is a little bit different, if you've never had it you may not expect what it will taste like) you will love this recipe. There is only one thing I would change (very small) in the whole thing: Chop up a couple of shallots and saute them with the garlic in a very small amount of oil or butter before you add them to the slow cooker. The shallots give it that extra umph and browning the garlic a little bit improves the flavor of the entire dish. Also, make sure you choose a nice dark beer, and one that you like. You will taste it. Enjoy! Its worth it!

Dec 27, 2008

this is an amazing recipe. my kids who range from 4 to 10 just ate these up and they usually don't eat anything new. the ribs were done in about 6 -7 hours on low heat but i kept cooking them another hour or so and i could not pull a piece of meat out by the bone. they just slid right out and the flavor was amazing. i love guiness so i did not hesitate to use it in the sauce.

May 15, 2009

I made these and they were delicious! I used Amber Bach beer (it's a dark beer) and it gave them such a wonderful flavor. I even used the liquid they cooked in to make gravy for the mashed potatoes. My boyfriend loved these and I will definitely make them again.

Aug 17, 2010

I seasoned the ribs with salt and pepper, dredged them in flour, and sauteed them in oil until golden brown on all sides. Removed them from pan, then added the garlic (along with 2 finely chopped shallots) and cooked that until slightly browned. I combined all the other ingredients in a bowl and added the garlic/shallots to the bowl, put the ribs in the slow cooker, and poured the bowl over the ribs. Then I cooked them for 3 HOURS ON LOW!! Yes, LOW. The ribs came out perfect; fork tender, still clinging to the bone, but not turned to mush! Nice meaty, dark, full, "simmered all day" flavor. Awesome recipe!!

Jul 10, 2009

DEEELICIOUS!!!!! Definitly use a darker beer get LOTS of flavor from these ribs, and don't worry about the alcohol part-it cooks away leaving a wonderful taste sensation for your tongue ; ) These ribs wil absolutly melt in your mouth!!! Everyone who tastes these will rave about all of the flavor, you can tweek with extra garlic etc. according to your tastes, but the original recipe here is a VERY good one!!


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  • Calories
  • 462 kcal
  • 23%
  • Carbohydrates
  • 32.1 g
  • 10%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 19.3 g
  • 30%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 34.2 g
  • 68%
  • Sodium
  • 738 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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