Beer Braised Short Ribs
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Beer Braised Short Ribs are tender, juicy, and oh-so flavorful!! Cooked in a combination of dark beer, beef stock, Worcestershire sauce, vegetables, and just a touch of honey, they’re rich, complex, and incredibly delicious. Pair with mashed potatoes and your favorite veggie and dinner is served!
Beer Braised Short Ribs
There’s nothing quite like walking into a kitchen that smells like there’s been something slow roasting all day long… that’s what you’ll get when you make these beer braised short ribs!
Cooked low and slow in a Dutch oven, short ribs become fall-off-the-bone tender after about 3-4 hours.
I add a dark beer to the braising liquid to add another dimension of flavor and… WOW, you guys — these babies are soo flavorful!!
Short ribs are usually pretty affordable, so I love coming up with new ways to prepare them. I’ve made them in my smoker and have also braised them in red wine!
Easy on the wallet, and super tasty? What more could you ask for?!
I love these on leisurely Saturdays when I don’t have much going on. Simply prep, load up that Dutch oven, and enjoy as those aromas fill your house.
It’ll be hard to wait to taste your beef short ribs braised in beer but trust me, it is worth it!
Ingredient Notes and Substitutions
- Beef Short Ribs – Rich and tender when cooked just right, beef short ribs are ideal for low and slow cooking like braising as they’re a tougher cut of meat.
I used bone-in ribs, but you can use boneless if you want. Remember that this may affect the cooking time — keep an eye on them so you don’t over-braise them! - Onion, Carrots, & Celery – This powerful combination of vegetables is called a mirepoix. It adds so much flavor and depth to beer braised beef short ribs… there is no substitution for it!
- Garlic – I use this tasty aromatic in nearly every single savory recipe I make! Paired with the mirepoix, it helps create the overall flavor profile of this dish.
- Beer – Make sure to use a rich, flavorful dark beer like a stout or porter — it adds depth and complexity to your braising liquid. I like Guinness best myself!
- Beef Stock – Easily add more liquid to the pot without fear of watering it down. Vegetable stock will work in a pinch.
- Honey – To add a touch of sweetness to cut through the richness of the beef short ribs in beer.
- Sauce & Oil – You’ll need olive oil to sauté the garlic, onion, carrots, and celery, plus some Worcestershire sauce for the braising liquid.
- Seasonings – Simple salt and pepper to taste, plus some fresh rosemary and bay leaves.
Tips and Tricks to Make Perfect Beer Braised Beef Short Ribs
- Don’t skip the sear.
Searing the short ribs on all sides before you braise them is key for developing a rich and deep flavor.
Make sure your Dutch oven is just the right temp to get a good sear — you want a nice brown crust, not burnt — medium-high heat will do the trick.
- Low and slow is the way to go!
Slow cooking requires a little bit of patience, but it’s so worth it when you taste the end results!
When you make braised short ribs in beer, they’ll become tender and incredibly flavorful. Keep an eye on the clock, but resist the temptation to pull them out too early!
- Easy way to thicken the sauce.
You’ll note that I don’t list all-purpose flour as a required ingredient, but you can use it to thicken your beer braised short ribs sauce if you’d like.
Use it to create a slurry, then add it to the braising liquid to simmer for about 5-10 minutes until it thickens.
If you prefer a looser sauce, skip this step!
- Keep an eye on the liquid level.
I always check in on my beer braised beef short ribs after about the 2-hour mark to see where the liquid level is.
If it’s reduced too much, I add in more beer and broth — remember that the liquid should cover the ribs about halfway.
They don’t need to be covered completely, but don’t let the level get too low or the meat won’t come out as tender and juicy as you want.
Prep Ahead
- Preheat the oven to 325°F
- Chop the aromatics and vegetables
- Season the ribs
Kitchen Tools You Will Need
- Dutch Oven – I love this set and use it all the time. It is perfect for beef short ribs braised in beer, and I especially love it for my one-pot meals.
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
- Tongs – I love this set of 3, and I use every pair of them. They are so handy and grip amazingly well!
Serving Suggestions
Beef short ribs braised in beer pair wonderfully with a variety of sides — start by choosing something that will sop up all of that yummy sauce!
Mashed potatoes, polenta, and egg noodles are all great choices, and so is risotto.
Roasted vegetables like fingerling potatoes, Brussels sprouts, or broccoli, plus some crusty garlic bread would round everything out nicely!
Storing and Reheating Leftovers
Store any leftovers in an airtight container and refrigerate for up to 5 days.
Beer braised short ribs are one of those meals that taste even better reheated the next day after the flavors have had even more time to meld!
I recommend reheating over low heat on the stovetop with the sauce for the best flavor and texture. It shouldn’t take longer than 15-20 minutes.
Beef Short Ribs Braised in Beer FAQ
Absolutely — that’s what I’m using for these beer braised short ribs! Beer highlights the natural flavors in the meat, but it’s important to choose the right one.
Stouts and porters work best, but you could get away with using brown or amber ales too. Avoid IPAs or other hoppy-tasting beers as the bitterness will overpower the other flavors.
I prefer bone-in short ribs with more meat than fat. You do want a bit of marbling as it will add flavor, plus keep the meat nice and juicy as it cooks.
Bone-in also tends to add more flavor and richness to the braising liquid!
No – I usually fill the Dutch oven about halfway instead of totally covering the meat. If you add too much liquid, the sauce will come out thin and watery.
All you really need to do is make sure that there is enough liquid in the Dutch oven to keep everything moist and juicy. No need to totally submerge the braised short ribs in beer!
Enjoy!
With love, from our simple kitchen to yours.
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Beer Braised Short Ribs
Equipment
Ingredients
- 2 pounds beef short ribs
- salt and black pepper to taste
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cups beef stock
- 12 ounces of dark beer, such as stout or porter
- 2 tablespoons honey
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 2 tablespoons all-purpose flour, optional, for thickening
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C).
- Season the short ribs with salt and pepper. Pat in the salt and pepper on all sides.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all four sides until browned, about 2-3 minutes per larger side and 1-2 minutes on the smaller sides. A nice crust should form on all sides. Remove the ribs and set them aside.
- In the same pot, add chopped onion, garlic, carrots, and celery. Sauté until the vegetables are tender, about 4-5 minutes.
- Return the short ribs to the pot. Pour in the beef broth and beer. Add honey, rosemary sprigs, bay leaves, and Worcestershire sauce. The liquid should cover the ribs up to the top, adjust liquid as necessary. Bring the liquid to a simmer.
- Cover the Dutch oven with a lid and transfer it to the preheated oven. Let the ribs braise for about 3-4 hours, or until the meat is tender and falling off the bones.
- If you prefer a thicker sauce, you can remove the ribs from the pot once they are cooked and simmer the sauce on the stovetop. Mix 2 tablespoons of flour with a bit of water to form a slurry, then whisk it into the sauce. Simmer until the sauce thickens, about 5-10 minutes.
- Serve the beer braised short ribs hot, garnished with fresh rosemary sprigs if desired. They pair wonderfully with mashed potatoes to soak up the delicious sauce.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2024
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I have your “Simple Kitchen” cook book. Love it. We do spare ribs a lot, in the Crk. Pot, with beer quite similar to your short ribs. About 3-4 hrs on hi, then finish them on the grill with BBQ sauce. Have never done short ribs, will have to try them. Thanks for the recipe. Louisa