Beer Braised Short Ribs
These Beer Braised Short Ribs are a hearty and delicious meal. The rich and savory flavors of the tender beef, combined with the rich beer, make this dish a comforting and satisfying choice for dinner.
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I love one-pot meals like this one. Not very many dishes to wash after a long day. I call that a win-win!
If you love Dutch oven recipes you may also enjoy this Dutch oven chili, dutch oven apple cobbler, or dutch oven turkey breast.
Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- beef short ribs – I used sliced short ribs, but you don’t have to use sliced.
- Salt and black pepper
- oil – Any neutral flavored oil will work, I used vegetable oil, but olive oil or canola oil will also work.
- onion – A yellow or white onion is best for cooking.
- carrots – I used large carrots but baby carrots will also work.
- garlic cloves – Fresh garlic will give you the best flavor. Jarred minced garlic can also be used.
- tomato paste
- dried thyme
- smoked paprika
- 1 bay leaf
- dark beer stout or porter
- beef broth
- Fresh parsley
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
Season short ribs with salt and black pepper on both sides.
Sear the ribs on both sides in a hot dutch oven with a little oil.
Add the vegetables and saute until softened. Then add the garlic and cook for one minute.
Add the remaining ingredients and braise for 2 to 2 1/2 hours.
Hint: Don’t forget to remove the bay leaf before you serve your short ribs.
Storage
Storage – Store leftover spare ribs in an airtight container in the fridge for up to 3-4 days. I like to use glass containers because plastic containers absorb smells.
Freezing – You can also freeze leftover spare ribs in a freezer-safe container or bag for up to three months.
Reheating – Reheat individual servings in the microwave for 1-2 minutes or in a skillet over medium heat on the stovetop for about 5 minutes.
What To Serve With Short Ribs
These short ribs are such a delicious meal. I like to pair them with mashed potatoes or my family loves these Slow Cooker Garlic Smashed Potatoes, Crack Green Beans, and Sourdough Dutch Oven Bread with their meal.
Wendy’s Test Kitchen Tips
- Make sure that your Dutch oven and oil are nice and hot before you sear the ribs. You want a nice sear on each side.
- Feel free to use your favorite steak or all-purpose seasoning on top of your ribs as well.
- Once you add the garlic cook only until you smell the garlic, garlic burns quickly so don’t overcook it.
FAQs
I like to use a dark stout beer, but a pale sale can also be used.
Yes, you can braise short ribs too long. However, it takes a long time to overcook them.
Beer Braised Short Ribs
Equipment
- large dutch oven
Ingredients
- 2 pounds beef short ribs sliced
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- 1 large onion finely chopped
- 2 carrots peeled and diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon smoked paprika
- 1 bay leaf
- 2 bottles of dark beer stout or porter
- 2 cups beef broth
- Fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 325°F (163°C).
- Season the short ribs with salt and black pepper, ensuring an even coating.
- Heat vegetable oil in a large, oven-safe Dutch oven over medium-high heat. Brown the short ribs on all sides, working in batches to avoid overcrowding the pan. Transfer the browned ribs to a plate.
- In the same Dutch oven, add the chopped onion and diced carrots. Sauté until the vegetables are softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes.
- Add the tomato paste, dried thyme, smoked paprika, and bay leaf to the vegetables. Stir well to combine and cook for 2-3 minutes.
- Return the browned short ribs to the Dutch oven, arranging them in a flat pile.
- Pour in the dark beer and beef broth, ensuring the ribs are partially submerged. Bring the liquid to a simmer.
- Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Braise for 2 to 2 1/2 hours or until the short ribs are fork-tender.
- Carefully remove the Dutch oven from the oven and discard the bay leaf.
- Serve the beer-braised short ribs over mashed potatoes, polenta, or your favorite side dish. Garnish with chopped fresh parsley.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
