Crock Pot Short Ribs with Ale and Winter Squash

Cozy up to a bowl of hearty comfort with these Crock Pot Short Ribs with Ale and Winter Squash, a slow-cooked masterpiece perfect for chilly days. Tender, fall-off-the-bone beef short ribs are braised in a rich blend of amber ale and beef broth, creating a deeply flavorful sauce infused with garlic, onion, and thyme. Sweet, velvety cubes of butternut squash lend a seasonal touch and balance the dish beautifully. Simple yet elegant, this one-pot wonder requires minimal hands-on time, letting your crock pot work its magic over six to eight hours. Serve it with creamy mashed potatoes, crusty bread, or rice for a soul-warming meal that will delight your taste buds. Perfect for a cozy family dinner or easy entertaining, this recipe is a true celebration of slow-cooked comfort food with a seasonal twist.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 4

Ingredients

• 4 pieces Bone-in beef short ribs
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons All-purpose flour
• 2 tablespoons Olive oil
• 1 large Yellow onion, diced
• 2 large Carrots, sliced into rounds
• 4 cloves Garlic cloves, minced
• 2 tablespoons Tomato paste
• 12 fluid ounces Ale (amber or brown)
• 2 cups Beef broth
• 2 Bay leaves
• 1 teaspoon Thyme, fresh or dried
• 1 medium Butternut squash, peeled, seeded, and cubed
• 2 tablespoons Parsley, chopped (optional, for garnish)

Directions

Step 1

Season the short ribs with salt and pepper, then lightly coat them with all-purpose flour.

Step 2

In a large skillet over medium-high heat, heat the olive oil. Sear the short ribs on all sides until browned, about 2-3 minutes per side. Transfer the ribs to the crock pot.

Step 3

In the same skillet, add the diced onion and sliced carrots. Sauté until the onion becomes translucent, about 5 minutes.

Step 4

Add the minced garlic and tomato paste to the skillet. Cook for another 1-2 minutes, stirring frequently, until fragrant.

Step 5

Deglaze the skillet by pouring in the ale and scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes.

Step 6

Pour the ale mixture into the crock pot with the short ribs. Add the beef broth, bay leaves, thyme, and cubed butternut squash.

Step 7

Stir gently to distribute the ingredients evenly. Cover the crock pot and cook on low for 6-8 hours, or until the short ribs are tender and the squash is soft.

Step 8

Remove the bay leaves before serving. Garnish with chopped parsley if desired. Serve hot with mashed potatoes, rice, or crusty bread.

Nutrition Facts

Serving size	(3303.2g)

Amount per serving	% Daily Value*
Calories	6097.6

Total Fat 456.6g	0%
Saturated Fat 177.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1451.5mg	0%
Sodium 5695.9mg	0%
Total Carbohydrate 95.5g	0%
Dietary Fiber 17.7g	0%
Total Sugars 23.9g
Protein 367.4g	0%

Vitamin D 0IU	0%
Calcium 483.5mg	0%
Iron 46.0mg	0%
Potassium 6416.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.9%

Protein: 24.7%

Carbs: 6.4%