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Tender Beer-Braised Short Ribs

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Slow-braised beef short ribs cooked in a rich, glossy beer sauce that delivers tender, fall-apart meat with deep malty flavors. Perfect for cozy dinners and special occasions.

Ingredients

Scale
  • 3 pounds bone-in beef short ribs
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour (or gluten-free flour blend for GF option)
  • 2 tablespoons vegetable or canola oil
  • 1 large yellow onion, sliced thin
  • 2 medium carrots, peeled and cut into chunks
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 cups low-sodium beef broth
  • 1 ½ cups dark beer (stout or porter, e.g., Guinness)
  • 3–4 sprigs fresh thyme
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon brown sugar

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. Pat the short ribs dry with paper towels, then season generously with salt and pepper on all sides.
  3. Dredge the ribs lightly in flour, shaking off any excess.
  4. Heat the oil in a Dutch oven over medium-high heat until shimmering. Add the ribs in batches and sear until deeply browned on all sides, about 3-4 minutes per side. Transfer ribs to a plate once browned.
  5. Reduce heat to medium, add the sliced onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and starting to caramelize, about 6-8 minutes.
  6. Add the minced garlic and tomato paste, cooking for another 1-2 minutes until fragrant and the tomato paste darkens slightly. Stir well to coat the veggies.
  7. Pour in the beer, scraping the bottom of the pot to release browned bits. Let it simmer gently for 3-4 minutes to reduce slightly.
  8. Add the beef broth, Worcestershire sauce, brown sugar, thyme sprigs, and bay leaves. Stir to combine and nestle the short ribs back into the pot, making sure they’re partially submerged in liquid.
  9. Cover the pot with a tight-fitting lid and transfer to the oven. Braise for about 2 ½ to 3 hours, or until the meat is so tender it practically falls off the bone.
  10. Once done, carefully remove the ribs, cover with foil to keep warm, and strain the cooking liquid into a saucepan if you want a smooth sauce.
  11. Simmer the sauce on the stovetop over medium heat until it thickens and becomes glossy, about 10-15 minutes. Taste and adjust seasoning with salt and pepper.
  12. Serve the ribs smothered in the rich, glossy sauce, garnished with fresh thyme if desired.

Notes

Use a robust stout or porter beer for best flavor. For gluten-free, substitute all-purpose flour with a gluten-free blend. If sauce is too thin, whisk in a slurry of flour and water off heat and simmer until thickened. Keep ribs moist during braising by adding broth or beer if liquid evaporates too much. Let ribs rest in braising liquid off heat for 15 minutes before serving.

Nutrition

Keywords: beer-braised short ribs, slow cooked ribs, stout ribs, comfort food, beef short ribs recipe, easy braised ribs, rich sauce ribs

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