Beer Braised Short Ribs

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The ultimate comfort food, these beer braised short ribs are cooked low and slow. Resulting in fall of the bone, flavorful tenderness. With millions of views on social media, these will be sure to be a hit in your home.

Beer braise short ribs in a plate on top of mashed potatoes with gravy drizzled and carrots on the side.

Ingredients needed for beer braised short ribs:

  • Bone in beef short ribs – The star of this recipe. Try to find shirt ribs with not too much fat on them. There should be about 1lb of short ribs per person.
  • Seasonings – All you need is salt, pepper and cumin. The flavor profile is so rich with other elements that you don’t need to overdo it with the seasonings.
  • Veggies & herbs – Onion, garlic, carrots, thyme, rosemary, sage and bay leaves really help this dish come alive. Also the reason your kitchen will smell amazing for hours.
  • Tomato paste – The concentrated taste will help add some acidity to the dish as well as flavor and body.
  • Maple syrup – This helps add a hint of sweetness and depth of flavor while also tenderizing the meat.
  • Beef stock – This is the essential base for any red meat kind of stew.
  • Stout beer – The beer will really tie the ingredients together well. It helps make a rich deep savory sauce. Don’t worry, it won’t taste like beer.

Substitutions:

If you are unable to use beer, I would suggest to sub it for Coca-Cola or Dr.pepper. Trust me! You can also use red wine and make red wine braised short ribs but I really implore you to try it with beer.

You don’t have to add all the herbs if you don’t want to. Just thyme would work fine, or bay leaf and thyme. 

You can sub the maple syrup for brown sugar and omit the cumin if you’d like. 

Faqs and tips for this recipe:

  • What pairs well with braised short ribs? I love serving these short ribs over top creamy mashed potatoes.
  • What beer is best for braising? The best beer for braising short ribs is Guinness. The first time I had Guinness used in a dish was an Irish beef stew and I’ve been hooked ever since.
  • I like to season the ribs with salt and pepper and let them sit out for 30 minutes before cooking. 
  • Store any leftover ribs in the broth, they taste even better the next day. 
  • Save any leftover broth in the freezer to use in your next batch of short ribs, it really enhances the flavors.
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Beer braise short ribs in a plate on top of mashed potatoes with gravy drizzled and carrots on the side.

Beer Braised Short Ribs

By August DeWindt
Tender fall off the bone short ribs are the perfect comfort meal.
Prep: 15 minutes
Cook: 3 hours 30 minutes
Total: 3 hours 45 minutes
Servings: 4 people

Ingredients 

Short Ribs:

  • 3-4 lbs bone in beef short ribs
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • Vegetable oil
  • 1 large yellow onion sliced
  • 5 cloves garlic , minced
  • 2 carrots , chopped
  • 1 tsp cumin
  • 1 tbsp tomato paste
  • 2 tbsp pure maple syrup
  • 2 cups beef stock
  • 2 ½ cups stout beer
  • 4 sprigs thyme
  • 2 sprigs rosemary
  • 4 sage leaves
  • 2 bay leaves

Gravy:

  • 1 cup of the strained short rib broth
  • 1 ½ tbsp cornstarch
  • 3 tbsp water

Instructions 

  • Preheat the oven to 325 degrees.
  • Season the short ribs with salt and pepper all over. In a large dutch oven add enough oil to coat the bottom and heat over medium heat. Once hot, sear the short ribs on all sides, this takes about 10 minutes. Work in batches if the ribs don’t all fit in the pot in a single layer for this part. Remove from and set aside when finished searing.
  • In the same pot add the onions and carrots, cook for 2 minutes stirring occasionally, then add the garlic and cumin and cook for 30 seconds constantly stirring, add the tomato paste and stir and finally the maple syrup.
  • Pour the beer & beef stock into the dutch oven, add the short ribs back in, make sure they are pretty submerged in the liquid, and top with all the herbs.
  • Turn the heat to high and let it come to a boil. Cover, turn off the heat and put the dutch oven into our preheated oven.
  • Let this cook for 3 hours. After 3 hours check to see if the meat is tender, if not put it back in the oven for another 30 minutes and check.
  • Once finished, carefully remove the short ribs from the broth. Skim off the fat on top of the broth and carefully strain the broth. Take out the carrots and discard the rest of the strained bits.
  • To make the gravy take 1 cup of the broth and put it in a saucepan over medium heat. In a small bowl or ramekin make the cornstarch slurry by mixing the cornstarch and water together until all the cornstarch is dissolved.
  • Turn the heat low on the saucepan and gradually whisk in the cornstarch slurry. The sauce should thicken almost instantly, keep whisking for about 2 minutes.
  • Now everything is finished, I like to serve the short ribs with smoked gouda mashed potatoes. Eat and enjoy!

Video

Nutrition

Serving: 1g | Calories: 570kcal | Carbohydrates: 23g | Protein: 51g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 147mg | Sodium: 747mg | Potassium: 1343mg | Fiber: 2g | Sugar: 10g | Vitamin A: 5229IU | Vitamin C: 8mg | Calcium: 77mg | Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: August DeWindt
Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 45 minutes
Course: Dinner, holiday
Cuisine: American
Servings: 4 people
Calories: 570
Keyword: christmas, thanksgiving
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About August DeWindt

Welcome to There’s Food at Home! I’m so glad you are here on my little corner of the internet. Here you will find easy to follow, mainly small batch recipes with accessible ingredients.


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