Beer Braised Short Ribs
Fall off the bone tender, these beer braised short ribs are slow-cooked in the oven for maximum flavour. If you've only ever made short ribs with wine, you're in for a pleasant surprise.
- Prep time
- 30 min
- Cook time
- 3 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 ½ lbs Beef Short Ribs (- Bone in, cut into 2" cubes)
- 2 tbsp Olive oil (- Use light olive oil or vegetable oil)
- Kosher salt
- 1 cup Onion (- Diced)
- 1 cup Celery (- Diced)
- 1 cup Carrot (- Diced)
- 4 Garlic cloves (- Minced)
- 2 tbsp Tomato paste
- 1 tsp Garlic powder
- 2 cups Crushed tomatoes
- 2 cups Dark beer
- 2 tbsp Worcestershire sauce
- Herb bundle (- Parsley, thyme, rosemary)
- 2-3 Bay leaves
- Kosher salt and fresh cracked pepper to taste
- Parsley for garnish
Instructions
- 1
Preheat your oven to 300°F/150°C.
- 2
Season short ribs with kosher salt on all sides.
- 3
In a large braiser or Dutch oven on medium high heat, add 2 tablespoons of light olive oil. You can also use vegetable oil. Add the short ribs and sear on all sides. Do not crowd your pot. Do this in batches if needed. Transfer seared short ribs to a plate.
- 4
To the same pot, add onion, celery, carrot and garlic. Sauté on medium high for 3-4 minutes, until onion softens.
- 5
Add tomato paste, garlic powder, 1 teaspoon of kosher salt and 1/2 tsp of fresh cracked pepper. Sauté for another 2-3 minutes.
- 6
Return seared short ribs back to the pot and add beer, crushed tomatoes and Worcestershire sauce.
- 7
Add herb bundle and bay leaves.
- 8
Bring to the pot to a simmer, cover and transfer to the preheated oven. Braise for 2 ½ to 3 hours. The meat should be tender. Cook longer if needed.
- 9
Garnish with fresh chopped parsley.
- 10
Serve tender short ribs with mashed potatoes, mushrooms or your favorite sides.
- 11
Optional: If you're feeling fancy, use an immersion blender to smooth out the sauce and cook it down further to thicken it. Taste and season the sauce to your liking.