To be honest, I’ve never really cooked short ribs before this. I’ve had some really awesome ragus made with short ribs and loved the flavor and texture, so I thought this cut would also be really great in chili, as well. Another thing that I like about short ribs is that they’re pretty cheap in relation to other cuts of beef. Since they are a stew meat, meaning they like to be cooked low and slow, this tends to mean they’re a little more budget friendly. After being in the slow cooker most of the day, the short ribs fall off the bone and practically shred themselves.
All in all, this chili is a flavorful way to warm up on a chilly winter day.
Beer Braised Short Rib Chili
- 1 ½ lbs bone in short ribs
- 1 cup beer (I used a vanilla coffee blonde ale)
- 1 clove garlic, minced
- ½ small onion, diced
- 14 oz can petite diced tomatoes
- 14 oz can crushed tomatoes
- 15 oz can black beans, drained and rinsed
- 15 oz can cannellini beans, drained and rinsed
- 1 tablespoon chili powder
- 2 tsp cumin
- Salt and pepper, to taste
- Heat a cast iron skillet over medium-high heat. Drizzle the pan with olive oil. Place short ribs in skillet and sear for 3-4 minutes on each side, until a golden brown crust forms. Remove short ribs and place in a slow cooker.
- Add onion, garlic, and spiced to skillet. Cook for 3-5 minutes to toast the herbs. Pour the beer into the skillet to deglaze the pan. Pour the contents of the pan into the slow cooker.
- Add both cans of tomatoes into the slow cooker and cook on low for 6-8 hours, until the short ribs are cooked through. About 30 minutes before serving, add both cans of beans to the slow cooker to heat through. Remove the bones from the short ribs and shred the beef in the chili.
- Serve with your favorite chili toppings. Store in the fridge for up to 5 days.