The Best Beer Braised Short Ribs (2024)

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⭐️ Why this recipe works

• Tender and flavorful: Slow braising in beer tenderizes the short ribs, making them melt-in-your-mouth tender.
• Depth of flavor: The combination of dark beer, aromatics, herbs, and time creates a rich, complex sauce.
• Dutch oven efficiency: Provides even heat and retains moisture, key for searing, braising, and tenderizing.
• Versatile: Offers various serving suggestions and can be easily adapted for different dietary needs.

🧾 Ingredients overview

• Short ribs: The star of the dish, they become incredibly tender when braised.
• Dark beer: Adds a deep, malty flavor that complements the beef beautifully.
• Onions and garlic: Provide a savory base that enhances the overall taste.
• Carrots and celery: Add sweetness and earthiness to the dish.
• Beef broth: Enhances the meaty flavors and provides the liquid for braising.
• Thyme and rosemary: Herbs that infuse the dish with aromatic notes.
• Salt and black pepper: Essential for seasoning and bringing out the flavors.

For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.

👩🏻‍🍳 Here's how to make it

Beer-braised short ribs recipe step-by-step

• Prep and sear the short ribs
  • Season generously: Liberally season the ribs with salt and freshly ground black pepper. This flavors the meat but also helps to create a delicious crust when seared. Let them sit at room temperature for about 15-30 minutes before searing for even cooking.
  • High heat is key: Heat a few tablespoons of oil in your Dutch oven over medium-high heat. Sear the ribs in batches to avoid overcrowding, which ensures each rib gets a nicely browned crust. Once browned on all sides, remove the ribs and set aside. This may take about 3-4 minutes per side.
• Sauté aromatics and deglaze the pan
  • Foundation of flavor: In the same pot, lower the heat to medium and add a bit more oil if needed. Sauté the onions, carrots, and celery until they start to soften and become fragrant about 5 minutes. This step builds a flavor base that will infuse the ribs with aromatic flavor.
  • Unlock the flavor: Pour the beer into the pot, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan. These bits are packed with flavor and will enrich the sauce. Let the beer simmer for a couple of minutes to reduce slightly and concentrate the flavors.

• Braise
  • Low and slow: Return the ribs to the pot, adding enough broth to nearly cover the meat. Add the herbs, like thyme and rosemary, for added depth. Bring to a simmer, then cover and transfer the pot to an oven preheated to 325°F. Cook until the ribs are tender enough to fall off the bone, typically 2.5 to 3 hours. Check periodically to ensure there's enough liquid, adding more broth if necessary.

• Stovetop braising note
  • Both stovetop and oven braising yield tender short ribs. The stovetop method requires more attention to maintain a gentle simmer and prevent the liquid from reducing too much. It's a flexible option that allows for easy heat adjustment, ensuring the ribs are perfectly tender. Keep an eye on the pot and add more liquid if necessary.

📖 Substitutions and variations

• Non-alcoholic: Use beef broth and a tablespoon of balsamic vinegar for depth.
• Gluten-free: Opt for gluten-free beer or substitute with more beef broth.
• Spicy version: Add a teaspoon of smoked paprika or chili flakes for heat.

💡 Chef's Guide: Expert Tips

Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.

• Choosing beer: Stout or porter works best for a richer sauce.
• Meat preparation: Ensure the ribs are dry before searing for a better crust.
• Braising time: Don’t rush the braising process; the longer it cooks, the more tender the meat.
• Ensure a tight seal: When braising, make sure your Dutch oven's lid is tight-fitting to prevent moisture from escaping. This keeps the ribs moist and tender.
• Oven temperature: An oven thermometer can help ensure your oven is at the correct temperature for optimal braising.
• Herb bundle: Tie your herbs together with kitchen twine for easy removal after cooking.
• Finishing sauce: After removing the ribs, you may wish to skim off any excess fat from the surface of the sauce and reduce it over the stove to concentrate the flavors further before serving.

🍯 Storing and reheating leftovers

• Fridge: Store in an airtight container for 3-4 days.
• Freezer: Freeze in a sealed container for up to 3 months.
• Reheat: Gently reheat on the stove over low heat, adding a splash of broth if needed.

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