Mmmmmmmm BEER!

I love beer. I also love my slow cooker. And yesterday the heavens opened, and the two loves of mine came together in a glorious union, and created BEER-BRAISED BEEF SHORT RIBS.

[Insert angels singing here]

It’s a bit ridiculous how easy this recipe is. Take beef short ribs, put them in the slow cooker. Cut up the onion, throw it in the slow cookers. Measure and dump the rest of the ingredients into the slow cooker. Turn on low setting and walk away for 12 hours. EAT.

YUM. Dave loved it. His mom and her boyfriend loved it. And I loved it. WIN! Here’s the real recipe if you want it:

Beer-Braised Beef Short Ribs
from Better Homes and Gardens

Ingredients
- 5 pounds beef short ribs
- 1 14-ounce can beef broth
- 1 12-ounce can dark beer
- 1 medium onion, cut into thin wedges
- 1/4 cup molasses
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried thyme, crushed
- 1 teaspoon bottled hot pepper sauce
- 1/2 teaspoon salt
- Mashed potatoes or hot buttered noodles (optional – I left out)
- Fresh thyme leaves (optional – I left out)

Directions
1. Place ribs in a 5- to 6-quart slow cooker. Add broth, beer, onion, molasses, vinegar, thyme, hot pepper sauce, and salt.
2. Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours.
3. Using a slottled spoon, transfer ribs to platter; cover to keep warm. Skim fat from cooking liquid. If desired, serve with mashed potatoes and garnish with fresh thyme leaves. Makes 4 to 6 servings.

Literally as I was taking the meat out of the slow cooker, it was falling off the bone it was so tender. Droooool. I didn’t serve the recommended mashed potatoes or hot buttered noodles with this dish, but The Pioneer Woman‘s Spinach with Garlic Chips!

Check out that spinachy goodness

Spinach with Garlic Chips
The Pioneer Woman

Ingredients
- 5 cloves Garlic, Peeled And Sliced Very Thin
- 3 Tablespoons Olive Oil
- 2 packages (6 Oz Each Package) Baby Spinach
- 1/2teaspoons Kosher Salt
- Freshly Ground Black Pepper

Directions
1. Pour olive oil into a large skillet and add garlic slices. Turn on stove to medium -low heat and allow garlic and oil to heat together. Watch the garlic and stir to turn as it begins to bubble. Remove from oil with a slotted spoon as soon as it turns golden brown; do not allow to burn. Drain on a paper towel-lined plate.

2. Pour off half the oil into a container and set aside. Add one bag of spinach to the skillet. Immediately begin turning gently with a spoon. Spinach will immediately begin wilting. Cook and stir only for one minute, adding salt and pepper to taste. Remove spinach to a plate. Add remaining oil (the oil you poured from the pan) and add remaining spinach. Repeat cooking process.

3. Serve spinach immediately (it should still be slightly al dente/crisp) with the garlic chips sprinkled over the top.

DEE-LICIOUS. I would definitely recommend these recipes to everyone. They were insanely easy! I love coming home and having my dinner sitting in the slow cooker waiting for me!!!