Beer Braised Beef Short Ribs
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!