Beer Braised Short Ribs made with beef ribs that have been slowly braised in beer, mustard, garlic and vegetables until they're 'fall off the bone' tender.
I had run into the grocery store last week with a list of about 10 items and came out with a full basket spending close to $200. Has that ever happened to you?
It does to me ALL OF THE TIME! I can't help myself. The grocery store to me is a world full of creativity, relaxation and imagination (no, I'm not crazy!).
Every corner I turn I see something that is either on sale that I can't pass up or something new that I just have to experiment with. It doesn't matter how many items are on my list, nine times out of ten I will walk through the entire store, aisle by aisle, looking for that next ingredient that I can't live without.
And this isn't something that just started with this blog. Oh no. Ask my husband. During my second pregnancy, I had complications which forced me to be bedridden at 14 weeks so he had to do the shopping.
After going to the first aisle he realized that my list was in the order of the store...exactly. Row by row. That's normal right?! He will STILL tell this story every chance he gets because he thought it was so funny (i.e. ridiculous, insane, quirky...you get the picture!).
In any event, short ribs were on sale this particular time when I least expected them to be and of course, though I LOVE the two recipes I came up with so far for them, I just HAD to experiment with something new...hence using beer.
Ingredients needed
For this recipe you'll need the following ingredients:
- beef short ribs
- lager (ale or beer of your choice)
- EVOO
- garlic
- onions
- carrots
- celery
- fresh thyme
- spicy brown mustard
- beef broth
- kosher salt
- black pepper
How do you make Beer Braised Short Ribs?
Heat oil in a Dutch oven or large pot, season ribs with salt and pepper; then add to the pot. Sear meat on all sides until browned; approximately 10 minutes. Remove the ribs, place on a dish and cover with foil; set aside.
Add the garlic, onions, carrots, celery, thyme, and mustard to the pot; then saute for about 2-3 minutes. Next, add the beer, scraping the bottom of the pan to release the bits; then add the beef broth. Bring mixture to a boil then remove from heat and add back the ribs; making sure you submerge them in the liquid as much as possible.
Cover the Dutch oven with the lid then place the entire pot into a 350 degree oven for 3 hours; stirring once every hour. Remove the pot from the oven (use potholders!) and place on your burner.
Place the ribs to a serving platter and cover with foil to keep warm. Bring the liquid up to a boil and cook for approximately 15 minutes until the liquid has thickened. Pour over the ribs and serve.
These Beer Braised Short Ribs tasted like "stew on the bone" as my oldest daughter so eloquently coined them. They were perfectly tender and melted in your mouth. I love braising for exactly this reason, which is searing your food at a high temperature, then finishing it off in a liquid. Perfect every time! ~Enjoy!
Visit the recipe index to search for more recipes by category.
More Short Rib Recipes
- Braised Short Ribs
- Pan Asian Grilled Short Ribs
- Pumpkin Braised Short Ribs
- Short Ribs in a Sun Dried Tomato BBQ Sauce
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Beer Braised Short Ribs
Ingredients
- 3 lbs. Beef Short Ribs
- 1 bottle Beer, Lager or Ale
- 1 tbsp. Extra Virgin Olive Oil
- 2 cloves Garlic, minced
- ½ c. Onions, chopped
- ½ c. Carrots, sliced
- 2 Stalks Celery, sliced
- 1 tbsp. Fresh Thyme
- 2 tbsp. Spicy Brown Mustard
- 3 c. Beef Broth
- ½ tsp. Kosher Salt
- ⅛ tsp. Black Pepper
Instructions
- Heat oil in a Dutch oven or large pot, season ribs with salt and pepper; then add to the pot. Sear meat on all sides until browned; approximately 10 minutes.
- Remove the ribs, place on a dish and cover with foil; set aside.
- Add the garlic, onions, carrots, celery, thyme, and mustard to the pot; then saute for about 2-3 minutes. Next, add the beer, scraping the bottom of the pan to release the bits; then add the beef broth.
- Bring mixture to a boil then remove from heat and add back the ribs; making sure you submerge them in the liquid as much as possible.
- Cover the Dutch oven with the lid then place the entire pot into a 350 degree oven for 3 hours; stirring once every hour.
- Remove the pot from the oven (use potholders!) and place on your burner. Place the ribs to a serving platter and cover with foil to keep warm.
- Bring the liquid up to a boil and cook for approximately 15 minutes until the liquid has thickened. Pour over the ribs and serve.
Nutrition
Coop says
Sam Adams Winter Lager? In October? boy you must have really been digging deep to clean out the fridge... That beer hasn't been on the shelves in 6 months!
Awesome recipe, thanks!
Carrie's Experimental Kitchen says
Thanks Coop! I don't drink beer and you're right, it's probably been in the refrigerator for that long. 🙂
Anita at Hungry Couple says
I don't drink beer but I can see why it would add to the flavor. I use red wine, after all. I've been seriously in the mood for a beef stew type dish for the last couple of days, too... 🙂
Carrie's Experimental Kitchen says
I don't either Anita but it does make a great base for a sauce! 🙂
Lynn U. says
Can this be done in a crockpot?
Carrie's Experimental Kitchen says
I would still brown the meat and vegetables prior to putting it in the crockpot, but yes, you could also cook it in there. I would cook it on low 4-6 hours or warm 6-8 hours. Then when you get home, place the liquid in a pot to thicken it up like in steps 7 and 8 above.
Julia | JuliasAlbum.com says
I love the idea of cooking with beer! I cook with wine all the time. Your short ribs look fabulous!
Carrie's Experimental Kitchen says
So do I Julia but wanted to give this a try and it paid off. Thank you for stopping by 🙂
ally says
I'll be making these, Carrie! Tweeted cuz they're too great not to tell the world!! xo
Carrie's Experimental Kitchen says
Thank you Ally!! <3
city says
thanks for sharing.
Susan cassidy says
My grocery lists are ALWAYS in order of the aisle progression at the store ☺️ Too! Ok, I am using a beef chuck center cut steak bone in that I browned ( couldn’t pay the short rib price and Patty from shoprite seafood depot suggested this cut on sale) and a bottle of Guinness Blonde ale. It’s in the crockpot on low for eight hours. The bones are in there too as I threw the steak in whole. Hoping the meat will fall off and then l will remove the bones and their marrow will make the broth richer? I’ll let you know
Carrie's Experimental Kitchen says
Good I'm not the only one and lately the stores have moved the aisles around and it takes me forever to shop! 🙂 Yes, please let me know how it comes out. I don't think I've ever had that cut of beef, but I probably would have thrown it all in together myself. Can't wait to hear how it is!