As it starts to cool down a bit, our meals of bright salads and grilled meats will turn into stews and soups to keep us warm. This is the perfect time for these beer braised short ribs. The short ribs are so tender and melt in your mouth and the sauce is so flavorful with a bit of tang and spice. Serve these over some brown butter mashed potatoes with a glass of red wine to complete this hearty meal.
Beer Braised Short Ribs
These short ribs are braised low and slow in the oven with lots of veggies and a delicious beer based liquid. Once the ribs are tender and almost falling off the bone, we strain the sauce and add a dollop of dijon for that tang I was talking about. Then reduce it down so it is nice and creamy! My husband always says that he could just drink the sauce. I don’t recommend that, but the point is, the sauce is freaking bomb, guys.
You can serve the ribs on the bone or you can take the meat off and remove the membrane to serve. I like the fancy looking presentation with the bone, but just remind your guests there is a membrane that is super chewy and they probably want to avoid eating that.
The best part about this recipe is it is better the next day! I LOVE make ahead recipes! Make these the day before you have people over and all you have to do is reduce the sauce down on the day of and warm up the ribs again. A super easy dish that will be gone in minutes (or at least in my house it always is)!
Beer Braised Short Ribs
- 4 lbs short ribs, English style
- 2 tbsp canola oil
- salt and pepper, to taste
- 1 yellow onion diced
- 2 stalks celery, chopped
- 1 carrot, chopped
- 4 cloves garlic, chopped
- 1 jalapeño, diced
- 1 tbsp flour
- 1-12oz can of beer, your favorite kind
- 3 cups beef stock
- 1 tbsp brown sugar
- 5 sprigs thyme
- 1 bay leaf
- 1 tsp dijon mustard
- Chives, to garnish
- Season short ribs liberally with salt and pepper. Let come up to room temperature.
- Preheat oven to 300°. Using a large dutch oven, heat over medium high heat. Add canola oil. Once hot, sear ribs on all sides until a deep brown crust forms (about 3 minutes per side). Sear in batches if needed. Do not crowd the pan otherwise the ribs will steam instead of developing a nice sear. Color=flavor!
- Once ribs are seared, set aside. Add onion, garlic, carrots, jalapeño and celery. Sauté until onions are translucent for about 5 minutes. Add flour and sauté for about a minute.
- Deglaze the pan with the beer scraping up the fond (browned bits) stuck on the pan. Add stock, brown sugar, thyme and bay leaf. Bring to a simmer. Once simmer, cover and cook in oven for 3 hours.
- Take short ribs out of pot and set aside. Strain the solids out of the sauce using a fine mesh sieve. If making ahead, go to next step. Skim off as much fat as you can off the top of the sauce.
- Place strained sauce back into the dutch oven over medium heat. Whisk in the dijon. Thicken the sauce until coats the back of the spoon about 5 minutes. Add short ribs back to sauce to heat through. You can either serve short ribs with bone attached or remove the bone and membrane and serve just the meat. Garnish with chives.
- MAKE AHEAD VERSION: If you want to serve the next day, place the short ribs back in the strained sauce in an airtight container. Refrigerate. The next day, discard solidified fat on the top of the sauce and continue with the recipe