Beer Braised Short Ribs

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

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5 from 1 vote

Tender fall off the bone short ribs are the perfect comfort meal.

Prep Time15

Cook Time3 30

Total Time3 45

Course: Dinner, holiday

Cuisine: American

Keyword: christmas, thanksgiving

Servings: people

Author: August DeWindt

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

@theres.food.at.home Ep. 4 | Beer Braised Short Ribs | Ingredients listed below Serves 3-4 Ingredients: * 3-4 lbs bone in beef short ribs * Salt & pepper * Vegetable oil * 1 large yellow onion sliced * 5 cloves of garlic minced * 2 carrots chopped * 1 tsp cumin * 1 tbsp tomato paste * 2 tbsp pure maple syrup * 2 cups beef stock * 2 ½ cups of stout beer * 4 sprigs of thyme * 2 sprigs of rosemary * 4 sage leaves * 2 bay leaves Gravy: * 1 cup of the strained short rib broth * 1 ½ tbsp cornstarch * 3 tbsp water The full written recipe can be found at thereisfoodathome.com/recipes/beer-braised-short-ribs - also in profile. It wouldn’t all fit in the caption. I’m working on a newer more efficient website to bring you all my recipes! #foodtok ♬ original sound - There’s food at home

Nutrition