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.
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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!).
My, my, my I went off on a tangent there! 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.
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!
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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 and delicious!
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.
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