Beer Braised Short Ribs Recipe
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5.0
6 reviews
Excellent
Beer Braised Short Ribs Recipe
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If you think you can’t make braised short ribs without wine, think again! These beer braised short ribs cooked in the Dutch oven make the most richly flavored short ribs recipe thanks to brown ale added to the cooking liquid. Serve with mashed potatoes, rice, or a simple green salad on the side and accept the compliments.
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Ingredients
- 1 tablespoon paprika or smoked paprika
- 1 tablespoon curry powder
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 2 tablespoons dark brown sugar or coconut sugar
- 4-5 lbs bone-in beef short ribs cut in 4-inches (about eight to nine pieces)
- 3 tablespoons olive oil
- 1 medium onion chopped - 1 ½ cups
- 4 medium carrots chopped ~ 2 cups
- 4 celery stalks chopped ~ 2 cups
- 4 cloves garlic minced
- 1 bay leaf
- 1 tablespoon fresh thyme chopped, plus more for garnish
- 2 cups beef broth or chicken stock
- 1 bottle brown ale or porter 12-ounce
- 1 can diced tomatoes 28-ounce - with juices
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Instructions
- Arrange the oven rack to the middle position. Preheat the oven to 425 °F (218°C). Place a wire rack on a baking sheet and set it aside.
- Mix paprika, curry powder, ground cumin, salt, pepper, and dark brown sugar in a small bowl.
- Pat dry the bone in short ribs on all sides using a sheet of paper towel.
- Sprinkle them with the seasoning mixture on all sides.
- Transfer them onto the wire rack and transfer to the preheated oven. Roast for 15 minutes. Take them out of the oven and set them aside while you are working on the rest of the ingredients.
- Decrease the oven temperature to 350 °F (177 °C.)
- Heat olive oil in a large (6-7 quart) Dutch oven over medium-high heat. Add the onion, carrots, and celery. Cook, stirring frequently, for 10 minutes or until vegetables are softened.
- Add the garlic and cook for another 30 seconds scraping the bottom of the pot with a wooden spoon.
- Add the bay leaf, beef stock, beer, and diced tomatoes into the pot. Turn the heat to medium-high and bring it to a boil. This takes about 15 minutes.
- Off the heat, nestle the short ribs in the liquid. Cover it with a lid, transfer it to the oven, and cook for 2 hours, removing the lid in the last 30 minutes of cooking. At the end of the cooking time, the meat should be falling off the bone tender.
- Serve braised beef short ribs over rice, mashed potatoes, or polenta with a spoonful of the braising liquid and some of the vegetables.
Notes
- Cool your ribs completely, skim off any excess fat, then transfer them to an airtight container. Store in the fridge for up to 4 days.
- Cool to room temperature, then store in a freezer-safe airtight container with some space at the top for expansion. Label, date, and freeze for up to 3 months.
- Thaw overnight in the refrigerator.
- Reheat in a 325-degree F oven for 30-35 minutes or until bubbly and warmed through. We want to reheat at a lower temperature to prevent overcooking the meat.
- Yields: This recipe makes 8 or 9 pieces of bone in beef short ribs depending on the size of your ribs. We think one rib is ideal per serving, so we listed it as 8 servings. The nutritional information below is per serving.
- This recipe is adapted from The Staub cookbook: Modern Recipes with Classic Cast Iron with minor changes to the original recipe.
- Beer: We recommend using a brown ale or porter for this recipe. Newcastle is our favorite but any brand you like to drink would work. You can make it with a stout as well, but we like the overall taste of brown ale braised ribs better.
- Dutch Oven: A large Dutch oven (7 qt) is ideal for this recipe. You can also use a 5 1/2 qt one as well but be aware that it will be filled to the rim. If you do not have a Dutch oven, a large casserole dish covered tightly with aluminum foil will work.
- Storage: Cool your ribs completely, skim off any excess fat, then transfer them to an airtight container. Store in the fridge for up to 4 days.
- Freeze: Cool to room temperature, then store in a freezer-safe airtight container with some space at the top for expansion. Label, date, and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Reheat: Reheat in a 325-degree F oven for 30-35 minutes or until bubbly and warmed through. We want to reheat at a lower temperature to prevent overcooking the meat.
Nutrition Information
Show Details
Calories
386kcal
(19%)
Carbohydrates
11g
(4%)
Protein
34g
(68%)
Fat
23g
(35%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
11g
Cholesterol
98mg
(33%)
Sodium
944mg
(39%)
Potassium
901mg
(26%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
5653IU
(113%)
Vitamin C
10mg
(11%)
Calcium
67mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 11g | 4% |
| Protein | 34g | 68% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 98mg | 33% |
| Sodium | 944mg | 39% |
| Potassium | 901mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 5653IU | 113% |
| Vitamin C | 10mg | 11% |
| Calcium | 67mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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