Crockpot Balsamic & Beer Short Ribs with Mushroom Penne

Rating: 5 out of 5.

This delicious short ribs recipe and garlic parsley and mushrooms pasta made with lentil penne will be your new weeknight favorite. It is easy to make, the meat is super tender, and will bring the holiday flavor midyear to your table.

short ribs

How to Make the Crockpot Balsamic & Beer Short Ribs?

These delicious, tender, and super flavorful short ribs come from a cookbook my friend gave me. Shout out to The Smithen Kitchen. I love their recipes and have made a lot of their stuff over the years.

I like changing things around though and make it my own. Well, at least easy lol. The Smithen Kitchen braised their ribs in balsamic vinegar, beer, and beef broth which sounded amazing to me. It reminded me of the winter holidays.

I cooked the exact same recipe in the slow cooker because I didn’t have much time and wanted to turn it on and forget about it for a few hours. So, I simply combined all of these ingredients and cooked on high for 4 hours.

This is what you need to make the slow cooker short ribs:

  • Ribs Tips – it is totally up to you if you want to use beef or pork. I used pork because it was available in the store.
  • Balsamic Vinegar – you don’t have to pull out your fancy aged balsamic vinegar because the flavor will soak into the already flavorful meat.
  • Dark Beer
  • Hot Sauce – like Worcestershire. It is perfect for the slow cooker short ribs but if you don’t have it any hot sauce will work.
  • Beef Broth
  • Garlic
  • Salt and pepper – don’t be afraid to season well each piece on all of its sides.

At the end of slow cooking the short ribs I saved some of the juices left from them in the slow cooker and reduced it to the thick sauce which I later used for the pasta.

How to make the lentil penne with garlic parsley mushrooms?

I like combining things with pasta often and I was excited to find a lentil penne made only with lentil flour. You can definitely use any pasta you like though! I used penne pasta because I really wanted the sauce to get into the pasta holes and add to the extra flavor.

Cooking the pasta is super easy. I cooked the mushrooms in butter, added the garlic and parsley, and stirred in the pasta at the end.

Finally, I took the ribs out, removed the bones, and with a fork pulled the tender meat apart. Then I combined it with the garlic, parsley, and mushrooms pasta and drizzled the sauce. Super easy!

How to store these crockpot short ribs?

This meal is perfect for meal prep. Portion the pasta into airtight containers, label it, and keep it in the fridge for up to a week or in the freezer for up to 3 months.

To eat it after freezing, let it thaw first in the fridge and then heat for 2 minutes in the microwave. Stir and let it cool down a bit before eating.

Follow the full recipe below and enjoy with your favorite wine!

Crockpot Balsamic & Beer Short ribs with Mushroom and Garlic Penne

Tender and flavorful short ribs slow cooked for several hours and served over mushrooms, garlic, and parsley penne pasta.
Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 30 minutes
Course Dinner, Main
Cuisine American
Servings 4 servings 2

Ingredients
  

  • 2 Lb Short ribs
  • 1/2 Large Red Onion thinly sliced
  • 4 Garlic Cloves smashed
  • 1 Tbsp Tomato Paste
  • 1/4 Cup Balsamic Vinegar
  • 1 1/5 Tbsp Worcestershire Sauce or any hot sauce
  • 6 Oz Dark Beer
  • 1 Cup Beef Broth or water

For the Garlic, mushrooms, and parsley pasta

  • 1 Stick Butter
  • 2 Cups Mushrooms stems removed and cut in half
  • 2 Tbsp Garlic minced
  • 1/3 Cup Italian Parsley finely chopped
  • Salt and Pepper
  • 1 Pack Lentil Penne Pasta or your favorite pasta

Instructions
 

  • Season the short ribs generously with salt and pepper and transfer to the slow cooker.
  • Add the red onion, garlic, tomato paste, vinegar, hot sauce, beer, and the broth. Mix everything well and cover.
  • Cook on high for 4 hours or on low for 8 hours.

To make the pasta

  • Boil a large pot of salted water and add the penne pasta. Cook according to the packaging, drain when ready, and save a little bit of the water.
  • In a saute pan, melt the butter, add the mushrooms, and saute, tossing friquently until cooked but still firm.
  • Add the garlic and parsley, continuing to cook for 5 more minutes. Season to taste with salt and pepper. Add to the pasta ehen ready.
  • When the ribs are ready take them out of the slow cooker and remove the bones. With a fork pull the meat apart and add to the pasta pot as well.
  • In a sauce pan add 1 cup of the ribs juices left behind in the slow cooker. Bring to boil and simmer for a few minutes or until the liquid thickens. Drizzle over the pasta and toss to combine.
  • Serve with more chopped parsley.
Keyword garlic parsley mushrooms, mushrooms with garlic and parsley, mushrooms with parsley, short ribs, short ribs recipe, slow cooked short ribs