Beer-Braised Beef Short Ribs will be your new favorite meal. Seared beef short ribs slowly cooked to perfection, served over mashed potatoes – simple, satisfying, and seriously good. Nestle them over a mound of creamy mashed potatoes, and get ready for a symphony of taste that will leave everyone reaching for seconds. Serve these with our amazing and simple rustic bread for a dinner that will leave your guests talking!

A plate of beer braise beef short ribs served over mashed potatoes.   There are more potatoes and gravy in the bowls in the background.

What is Braising?

Braising is a cooking technique that transforms tougher cuts of meat into tender, flavorful masterpieces. The process involves searing the meat at high heat to develop a crust, followed by slowly cooking in a covered pot with liquid. This low-and-slow method allows the meat to break down gradually, resulting in a melt-in-your-mouth texture.

Ingredients & substitutions

Beef Short Ribs

Look for bone-in short ribs that are similar in size, this will ensure even cooking. Also, pay attention to the marbling. A good beef short rib will have a generous amount of marbling, as it contributes to a juicy and succulent result.

Stout Beer

Choose a stout beer or a dark ale for a braising liquid that will add depth of flavor to your meal. If beer isn’t your thing, beef broth or red wine can be worthy substitutes.

How to Serve Beef Short Ribs

Pair these hearty short ribs with various side dishes, such as mashed potatoes, baked potatoes, dinner rolls, or crusty bread slices. The options are as varied as your cravings!

A close up shot of beer braised short ribs, a fork is taking out a bite of the meat.

Can I Make This Without A Dutch Oven?

Absolutely! While a Dutch oven is preferred for its tight-fitting lid, any oven-safe heavy pot with aluminum foil covering will do. You may need to add 10-15 minutes to the cooking time for that desired fall-off-the-bone texture.

Storage

How Store Beef Short Ribs

Let your short ribs cool before storing them in an airtight container in the refrigerator. They’ll keep for 3-4 days. For freezing, cool completely and store in a freezer-safe bag or container for 2-3 months. When ready to savor again, a night in the refrigerator is all they need to thaw.

A plate of beer braise beef short ribs served over mashed potatoes. There are more potatoes and gravy in the bowls in the background.

Beer Braised Beef Short Ribs

Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Beer-Braised Beef Short Ribs will be your new favorite meal. Seared beef short ribs slowly cooked to perfection, served over mashed potatoes – simple, satisfying, and seriously good.

Ingredients

  • 2 pounds beef short ribs
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 large yellow onion, diced
  • ¼ cup (56 g) tomato paste
  • 12 ounces stout beer (or dark ale)
  • 6 cups 48 ounces beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh parsley
  • 1 bay leaf
  • ¼ cup ½ stick / 57 g unsalted butter
  • 2 tablespoons all-purpose flour
  • Mashed potatoes for serving

Instructions

  • Preheat the oven to 350°F.
  • Season the short ribs evenly with salt and pepper.
  • In an oven-safe Dutch oven, heat olive oil over medium-high heat. Once hot, sear ribs on all sides until browned. Do not overcrowd the pan, work in batches if needed. Transfer the ribs to a plate and set aside while you make the broth.
  • Reduce heat to medium, add onions, tomato paste, and beer. Whisk together and cook for 5 minutes, scraping brown bits from the pan as you go.
  • Add broth, Worcestershire sauce, and stir to combine.
  • Nestle ribs into the broth and add herbs.
  • Bring to a boil, cover, and transfer to the oven. Cook for 2.5 to 3 hours, or until the meat is fall off the bone tender.
  • Carefully remove the ribs and transfer them to a plate. Tent with foil to keep warm.
  • Discard the herbs and transfer the liquid to a large bowl.
  • Carefully skim off the top layer of fat. The remaining broth will be used to create a gravy. Discard the fat and set the broth aside.
  • To the original Dutch oven over medium heat, melt butter. Add flour and whisk together. Cook for 1 minute and then slowly pour the broth into the pot, whisking constantly.
  • Simmer until thickened (about 5 minutes).
  • Serve short ribs and gravy over mashed potatoes. Enjoy!

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