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Recipe: Amber Ale Crock Pot Short Ribs

Bell's Amber Ale with its sweet caramel and toasted malt flavors in this crock pot short ribs is a delicious, hearty meal anytime of the year. 


  • 1 bottle Bell's Amber Ale 
  • .5 cups of flour
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried Italian herbs
  • 2 oz. unsalted butter
  • 1 oz. extra virgin olive oil
  • 2.5 lbs. bone-in-beef short rib
  • 1 large onion, chopped
  • 1 Tbsp. garlic, minced
  • 2 Tbsp Worcestershire sauce
  • 1 cup beef stock
  • .5 cup red wine vinegar
  • .75 cup chili sauce
  • .5 cup dark brown sugar
  • 3 Tbsp ketchup

In the Kitchen

  • In a large bowl, sift flour and add salt, pepper, chili powder and herbs and mix together. Place short ribs in a bowl and coat with seasoned flour. 
  • In a heavy bottomed skillet, melt butter and olive oil together. Shake excess flour off ribs, place in skillet and turn until nice and brown. Remove and place in bottom of crock pot. Add additional oil/butter if needed. 
  • Deglaze the skillet with a knob of butter, add chopped onion, minced garlic and Worcestershire sauce, cook on low heat for 2-3 minutes.
  • Add your bottle of Bell's Amber Ale, and bring to a boil. Add beef stock, red wine vinegar, chili sauce, brown sugar and ketchup, stir to combine and bring to a boil, simmer for 15 minutes. 
  • Carefully pour over short ribs and coat using a spoon, seal your lid, cook on low for 7 hours. When finished the meat will fall off the bone.

Enjoy with a bottle of Bell's Amber Ale.

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