Beer Braised Short Ribs
With Beer Braised Short Ribs, you end up with a super tender, flavorful and juicy dish perfect to serve over polenta or mashed potatoes!
Ingredients
Ingredients
- 4 lbs bone-in short ribs
- 2 tablespoon kosher salt
- 2 teaspoon black pepper ground
- 3 tablespoon neutral vegetable oil (grape seed, canola, avocado or similar)
- 2 medium carrots peeled and cut into ½” discs (about 150g)
- 2 medium stalks of celery cut into ½” pieces (about 150g)
- 1 medium to large onion large chopped into ½” pieces (about 300g)
- 2 tablespoon tomato paste
- 2 tablespoon all purpose flour
- 5 cloves garlic halved
- 24 oz brown ale or seasonal ale that is not too hoppy. (*see note at bottom)
- 2 tablespoon honey
- thyme sprigs - A small handful (about 5-7)
- 5 bay leaves
- 5 parsley stems
- 8 black peppercorns whole
- 1-2 cups beef stock – depending on depth of your pot, just enough to fill up to the top of the meat
Instructions
- Preheat oven to 350°F
- Season the short ribs with the salt and pepper. Heat a large Dutch oven (or braising pot) medium to medium-high heat, then add the oil. Add the short ribs, and brown on each side the best that you can. This will take 7-10 minutes, turning often enough to brown as much surface area of the meat as possible. Remove the ribs to a plate and set aside.4 lbs bone-in short ribs, 2 tablespoon kosher salt, 2 teaspoon black pepper, 3 tablespoon neutral vegetable oil
- Turn the heat up slightly, and in the same pot, add the carrots, celery, and onion. Cook, stirring occasionally, until the onions are translucent – about 5 minutes. Stir in the tomato paste, flour, and garlic. Cook for another 3 minutes or so, stirring often. There should be some browning on the bottom of the pan.2 medium carrots, 2 medium stalks of celery , 1 medium to large onion , 2 tablespoon tomato paste, 2 tablespoon all purpose flour, 5 cloves garlic
- With the heat on medium high or higher, add a small amount (about 4 oz) of the beer and scrape the bottom of the pot to deglaze. Add the rest of the beer and add the honey. Stir the honey in well to combine in the liquid. Then add the thyme, bay leaves, parsley stems and peppercorns. Stir to combine well. Then return the short ribs to the pot, bone side down, nestling them down amongst the vegetables in one layer. Add the beef stock to bring the liquid just to the top of the meat.24 oz brown ale, 2 tablespoon honey, thyme sprigs, 5 bay leaves, 5 parsley stems, 8 black peppercorns, 1-2 cups beef stock
- Bring the liquid to a boil, then place the pot, covered, in the oven for 3 hours. After 3 hours, remove the lid and continue to cook for another 30 minutes.
- Remove the pot from the oven, and carefully remove the short ribs. They will be extremely tender and may detach from the bone. Place on a plate, cover and keep warm.
- Strain the liquid from the pot, removing all solids. The fat will come to the top – skim off as much as you can, then put the liquid into a saucepan over medium-high heat. Reduce the liquid by about 25%, taste for seasoning and add salt if necessary. Serve over the short ribs along your favorite sides such as potatoes, polenta, risotto, or pasta.
Notes
For the Beer: Getting into the fall season, we decided on a pumpkin ale for our braising liquid, but you have many choices. However, we strongly advise against any hoppy beer, like an IPA or pale ale. Reducing a hoppy beer will concentrate the flavor to the point of having an unpleasant taste. It would be like adding 30 sprigs of rosemary to a dish! Just don't do it.
Substitutions:
- Bone-in Short Ribs: You can use beef shanks, ox tail, or chuck roast if short ribs aren't available.
- Beer: See note above about the type of beer that works best in this recipe. If you want to use something else, red wine, cider, or beef stock will work here.
- Store in a covered airtight container in the fridge for up to 5 days.
- You can freeze leftovers for up to 6 months.
Nutrition
Calories: 555kcalCarbohydrates: 19gProtein: 45gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.05gCholesterol: 130mgSodium: 2622mgPotassium: 1106mgFiber: 2gSugar: 9gVitamin A: 3618IUVitamin C: 6mgCalcium: 56mgIron: 6mg
Tried this recipe?Let us know how it was!
