Beer-Braised Beef Short Ribs

Beer-braised short ribs lean on a classic American comfort technique: long, gentle oven braising that turns tough cuts meltingly tender. Dark beer or stout deepens the gravy alongside onion, carrot, and celery for a rich dinner pot roast.

Serves 4 · 25 min prep · 195 min cook

Estimate for one serving

• 680 cal
• 48g protein
• 14g carbs
• 46g fat
• 3g fiber

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Ingredients

• 3.5 lb bone-in beef short ribs
• 2 tsp kosher salt
• 1 tsp black pepper
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• 1 large yellow onion
• 2 carrots
• 2 celery stalks
• 5 garlic cloves
• 2 tbsp tomato paste
• 12 oz dark beer or stout
• 2 cups beef broth
• 4 fresh thyme sprigs
• 2 bay leaves

Instructions

1. 1Preheat oven to 325°F. Pat short ribs dry and season all over with salt and pepper, then dredge lightly in flour shaking off excess.
2. 2Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. 3Brown the short ribs in batches 3 to 4 minutes per side until deeply caramelized; transfer to a plate.
4. 4Add diced onion, carrots, and celery to the pot and cook 6 minutes until softened and golden.
5. 5Stir in smashed garlic and tomato paste; cook 1 minute until the paste darkens.
6. 6Pour in the beer, scraping the bottom vigorously to release all the fond.
7. 7Return the short ribs and any juices to the pot, add beef broth, thyme, and bay leaves so liquid comes three-quarters up the meat.
8. 8Bring to a simmer on the stove, then cover tightly and transfer to the oven.
9. 9Braise 2 hours 45 minutes until the meat is fork-tender and nearly falling off the bone.
10. 10Remove the ribs carefully, skim excess fat from the sauce, and simmer the liquid on the stove 8 to 10 minutes to thicken slightly.
11. 11Return ribs to the sauce, spoon over generously, and serve with the reduced braising liquid.