Beer Braised Short Ribs

5 from 1 vote

These Beer Braised Short Ribs feature tender beef ribs, seared to perfection, then simmered and roasted in a beer and tomato broth with fresh herbs and seasonings.

Prep Time20

Total Time20

Course: Main Course

Cuisine: American

Servings: - 6 servings

Calories: 906kcal

Author: Mariana

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!

Notes

Don’t overcrowd your dutch oven while browning your short ribs! Do it in 2 rounds if necessary.

If you did not preheat your cast iron dutch oven long enough and end up with some stuff sticking to the bottom after you are done browning your ribs, don’t worry! Use your spatula to try to gently work it off. If that does not work, add a very small splash of beef broth to the pan as you cook your vegetables to help deglaze it!

For the beer, use a stout beer! A widely available brand in stores is Guiness but any brand you like is fine as well.

Refrigerate in an airtight container for 3-4 days.

Freeze in a labelled airtight container for up to 3 months.

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