Meaty beef short ribs, seared to perfection and then simmered and roasted with a beer and tomato-based broth loaded with fresh herbs and seasonings make this recipe for Beer Braised Short Ribs a must.
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This recipe features beef short ribs doused in flour and seared on all sides for a crispy brown crust. The ribs are then simmered in beef broth, beer, roasted tomatoes, and coconut aminos flavored with an assortment of fresh and dried seasonings to enhance the flavor.
These braised beef short ribs are slow-cooked in this flavorful sauce for hours and then the sauce is pureed and poured over the melt-in-your-mouth ribs and your chosen sides for a simply irresistible meal.
If you are looking for more delicious recipes, try this Pineapple Habanero Salsa, this Cherry Tomato Confit, or this Burrata Caprese.
Why You’ll Love This Braised Beef Short Ribs Recipe
- Flavorful: These Dutch oven ribs are loaded with flavor from a variety of herbs, spices, and seasonings.
- Tender: There’s nothing quite like fall-off-the-bone ribs where the meat melts in your mouth.
- Filling: Hearty and nourishing, this braised beef short ribs recipe is filling and makes for a satisfying meal.
Ingredients
- Beef short ribs: Use bone-in short ribs, cut into pieces to prepare this recipe for oven short ribs.
- All-purpose flour: The flour's starch helps the meat caramelize, giving it a deep flavor and color.
- Oil: You can use olive or avocado oil to sear the meat.
- Aromatics: A large shallot or yellow onion, and freshly minced garlic add flavor to the ribs as well as diced carrots and celery. The aromatics also serve as the base for the succulent sauce.
- Roasted tomatoes: You can use roasted tomatoes or crushed tomatoes in the rich gravy the ribs cook in.
- Tomato paste: Tomato paste helps thicken up the gravy and adds intense tomato flavor and a bit of sweetness.
- Seasonings: Salt, pepper, garlic powder, onion powder, dried oregano, bay leaves, and a bundle of fresh herbs containing parsley, thyme, sage, and rosemary round out the flavors.
- Coconut aminos: This ingredient adds a savory taste to these oven-braised short ribs but you can also use Worcestershire sauce.
- Beer: Use a stout beer or any other dark beer to add a deep flavor to these beer-braised ribs. Guinness is usually my go-to but any brand you like is fine.
- Beef broth: I like to use a low sodium beef broth so I can adjust the amount of salt to my liking.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Use different vegetables: Instead of carrots and celery, use parsnips, zucchini, or whatever else you have on hand.
- Change up the ribs: I’ve used beef short ribs, but you can also use pork ribs or boneless ribs.
- Add some spice: Mix in red chili flakes or stir in a touch of sriracha to add some heat.
- Try an Asian twist: Stir ginger and green onions into the braising liquid.
How to Make Beer Braised Short Ribs
Preheat the oven and get your Dutch oven ready.
Step 1: Season the short ribs. Sprinkle the ribs with salt and pepper to taste on all sides and coat with flour.
Step 2: Brown the meat. Heat a Dutch oven with olive or avocado oil. Brown the meat on all sides by searing for about 1-2 minutes per side. Remove from the Dutch oven and set aside.
Step 3: Saute aromatics and veggies. Add your shallot or onion, garlic, celery, and carrots to the Dutch oven and saute over medium heat.
Step 4: Add seasonings. Stir in the tomato paste, garlic powder, onion powder, dried oregano, salt, and pepper.
Step 5: Return the ribs to the pot. Add your ribs back into the pot with the beef broth, beer, roasted tomatoes, and coconut aminos. Add the bay leaves and your fresh herbs.
Step 6: Cook the ribs. Bring the ribs to a simmer and cover with the lid. Transfer to your preheated oven and allow to braise.
Step 7: Puree the sauce. Remove the short ribs, bay leaves, and fresh herbs from the pot. Use an immersion blender to puree everything left.
Step 8: Serve the ribs. Serve the ribs over mashed potatoes or rice, spoon sauce from the Dutch oven over the meat, and garnish with parsley. Enjoy!
Serving Suggestions
These hearty and tasty ribs go well with loads of sides. Here are some great examples:
- Pair the ribs with mashed potatoes, cauliflower mashed, cornmeal, or any type of rice.
- Make for Sunday night dinner with fresh corn on the cob and these mango popsicles for dessert.
- Make and serve at your next dinner party with a charcuterie board as an appetizer.
- Garnish with this rosemary salt for added flavor.
Expert Tips
- Don’t overcrowd your pot: Make sure to leave ample room in the Dutch oven when browning the ribs so they can cook on all sides. Do the browning in batches if needed.
- Use a meat thermometer: Using a meat thermometer to check for doneness takes all the guesswork out. Cooked ribs should be between 190° and 200° F.
- To store leftovers: Uneaten ribs should be stored in an airtight container in the fridge. In the fridge, the ribs will keep for 3-4 days, and in the freezer for up to 3 months. Thaw frozen ribs in the fridge overnight and reheat in the oven or microwave.
Recipe FAQs
The best cut is bone-in ribs as the flavor from the bones contributes to the richness of the broth, helping to infuse the meat with flavor.
The key to perfectly cooked ribs is to not overcook or undercook them. Check for doneness a few minutes before the suggested cook time so you can estimate how much longer the meat needs to cook.
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Beer Braised Short Ribs
Ingredients
- 5 lbs bone in beef short ribs cut into 2 inch pieces
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil or avocado oil
- 1 large shallot or ½ yellow onion diced.
- 1 cup diced carrots
- 1 cup diced celery
- 4-6 cloves garlic minced
- 1 cup roasted tomatoes or crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 2 tablespoons coconut aminos or Worcestershire sauce
- 2 cups stout beer
- 1 ½ cups beef broth
- 2 bay leaves
- 1 bundle fresh herbs- roughly 2 sprigs each of parsley thyme, sage, and rosemary.
Instructions
- Preheat the oven to 300° F / 150° C
- Season your short ribs with some salt and pepper to taste on all sides. Coat with flour on all sides.
- Over medium heat, preheat your cast iron dutch oven and then add your olive or avocado oil. Brown the meat on all sides by searing for about 1-2 minutes per side. (Don’t overcrowd your pot! Do this step in batches if needed.)
- Remove the short ribs from the dutch oven and set them to the side on a plate.
- In the same pot, add your shallot or onion, garlic, celery, and carrots. Saute over medium heat for about 3-4 minutes (or until you see your shallot or onions begin to soften and become translucent.)
- Add your tomato paste, garlic powder, onion powder, dried oregano, salt, and pepper. Stir it around so that everything is well coated. Continue to saute for about 2 minutes.
- Add your ribs back into the pot with beef broth, beer, roasted or crushed tomatoes, and coconut aminos or worscestershire sauce. Add the bay leaves and your fresh herb bundle of sage, rosemary, thyme, and parsley on top. I make sure it’s all submerged at the top of the liquid around the meat.
- Bring to a simmer and cover with the lid. Transfer to your preheated oven. Braise for 2-3 hours. Check with a meat thermometer for doneness, the short ribs should be very tender!
- Carefully remove the short ribs from the pot and set them aside. Remove and discard the bay leaves and other fresh herbs.
- Use an immersion blender to puree everything left in the pot. You may need to cook it down a bit more to help it achieve your desired consistency.
- Serve over mashed potatoes or rice, spoon sauce from the dutch oven over the meat, and garnish with parsley. Enjoy!
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