Short Ribs

You don't have to pay expensive restaurant prices for this healthy short ribs meal.

October 3, 2012

Serves: 4
Prep:   12min
Cook:   4hr 15min
Total:   4hr 27min

  • 1 tbsp canola oil
  • 2 lb boneless short ribs
  • salt and black pepper to taste
  • 2 cans or bottles (12 oz each) Guinness Draught
  • 2 cups low-sodium beef broth
  • 3 large carrots, cut into large chunks
  • 2 onions, quartered
  • 2 stalks celery, cut into large chunks
  • 8 cloves garlic, peeled
  • 2 bay leaves
  • GREMOLATA (optional)
  • 1/2 cup chopped parsley
  • 2 cloves garlic, minced
  • Grated zest of 2 oranges or lemons




1. Heat the oil in a large skillet or saute pan over high heat. Season all sides of the ribs with salt and pepper. Cook them until a rich brown crust develops on the outside. Remove the ribs and place in a slow cooker. While the pan is still hot, add the beer and scrape up any bits stuck to the bottom with a wooden spoon. Pour the beer over the short ribs.

2. Add the broth, carrots, onions, celery, garlic, and bay leaves to the short ribs and set the slow cooker to high. Cook for 4 hours, until the beef is tender and nearly falling apart. Discard the bay leaves.

3. If using gremolata, mix the parsley, garlic, and orange zest. Serve the beef (along with some of the reduced sauce) over soft polenta or mashed potatoes. Sprinkle with the gremolata (if using).

Nutritional Facts per serving

Calories               568.8
Fat                      27.4 g
Saturated fat       10.2 g
Cholesterol          133.8 mg
Sodium               707.8 mg
Carbohydrates     20.2 g
Total sugars         5g
Dietary fiber         3.3 g
Protein                47.8 g

Healthy Recipe Courtesy of Rodale Recipe Finder.

Photo: Mitch Mandel