This Beer-Braised Short Rib recipe transforms succulent short ribs into tender, melt-in-your-mouth beef infused with the rich flavors of your favorite beer. Made in a Dutch oven, it's perfect for a cozy night in or special occasions!
I'll be honest, I avoided making short ribs at home for a long time.
They cost more than the usual beef cuts I buy, and I was worried about ruining them and wasting money. But with restaurant prices climbing, I wanted to be able to make one of my favorite date night dinners at home.
And when I finally tried it, I couldn't believe how simple it was! What was I so worried about?
These short ribs are slow-cooked in a Dutch oven for succulent, fall-off-the-bone tender beef. Using beer as the braising liquid adds a rich depth of flavor that truly takes them to the next level.
Today, I'm showing you how to make this easy beer-braised short rib recipe, with ingredient tips and my favorite side dishes to complement this hearty, comforting meal.
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Short Ribs- When shopping, look for English-style, bone-in beef short ribs that are at least one inch thick. At my grocery store, they typically come in packs of 4, totaling about one pound.
- Beer- Choose your favorite beer for this recipe. I used Allagash White because it's what I had, but feel free to use any beer you like. Just remember, each type of beer will give the dish a different flavor. You can also swap the beer for stock or wine if preferred.
- Mirepoix- A mix of carrot, celery, onion, and garlic cooked down to infuse the beef with a savory flavor.
- Herbs & Seasonings- I kept it simple with just thyme, bay leaf, salt, and pepper. Feel free to add other seasonings if you'd like.
- Olive Oil- Used to sear the beef and sauté the vegetables. Substitute with your preferred cooking oil.
How to Make Beer-Braised Short Rib
Here is how to make beef short ribs braised in beer.
Step 1: Preheat the oven. Preheat your oven to 300℉ and position the racks to accommodate your Dutch oven.
Step 2: Sear short ribs. Heat the olive oil in a large Dutch oven over medium heat. Season the short ribs generously with kosher salt and black pepper. Once the oil is hot, add the short ribs, meaty side down. Sear them for about 5 minutes until a golden brown crust forms. Then, flip and sear for an additional 2-3 minutes on the other side. Transfer the seared short ribs to a plate.
Step 3: Sauté aromatics. In the same Dutch oven, add the diced onion, carrot, and celery. Sauté them for 5-7 minutes until the vegetables soften and begin to turn golden brown. Stir in the minced garlic, dried thyme, and bay leaf, and cook for another minute.
Step 4: Deglaze with beer. Pour in the beer, scraping the bottom of the pot to release any browned bits. Bring the mixture to a simmer.
Step 5: Return short ribs to pot. Return the seared short ribs to the pot, ensuring they are partially submerged in the liquid.
Step 6: Braise the short ribs. Cover the pot and transfer it to the preheated oven. Cook for 2 to 2 ½ hours, or until the beef is very tender and easily comes off the bone.
Step 7: Rest and serve. Once done, transfer the short ribs to a plate and allow them to rest before serving.
🥩 To Make Gravy (Optional): Remove excess fat from the pot, leaving about ¼ cup. Whisk in the flour and cook over medium-low heat until it turns golden brown. Slowly pour in the stock while continuously whisking to avoid lumps. Simmer until the desired consistency is reached, adjusting with more stock if needed. Season with salt and pepper to taste.
Tips for Success
- Choose the right cut. Opt for English-style short ribs at least one inch thick for succulent, fork-tender meat that holds up well during cooking.
- Properly sear the ribs. Ensure your Dutch oven is hot enough when searing the ribs so they're able to develop a golden brown crust. This locks in moisture and adds flavor to the dish.
- Experiment with beer styles. Get creative with your beer selection! Different beer styles can impart unique flavors to the dish. Try using a stout for rich, malty notes or a pale ale for a lighter, citrusy touch.
- Allow the meat to rest before serving. Let the braised short ribs rest for a few minutes before serving to allow the juices to redistribute evenly throughout the meat.
What to Serve with Beer-Braised Short Ribs
These beer-braised short ribs pair well with a variety of sides. For starches, you can try baked potatoes, sourdough breadsticks, garlic knots, or garlic bread. And for veggies, consider hot honey Brussels sprouts, maple balsamic Brussels sprouts, sautéed asparagus, or a strawberry spinach salad.
How to Store
Store leftover beef short ribs in an airtight container in the refrigerator for 3-4 days. If you need to store them longer, freeze for up to 3 months. You can keep the beef on the bone or shred it before storing.
Let's Connect!
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📖 Recipe
Beer-Braised Short Rib
Equipment
- Cast iron Dutch oven or another oven-safe pot
Ingredients
- ¼ cup olive oil
- 2 pounds (8 pieces) English-style beef short ribs approximately 1 inch thick
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ large yellow onion diced
- 1 carrot peeled and diced
- 1 celery stalk diced
- 4 cloves garlic minced
- ½ teaspoon dried thyme leaves
- 1 bay leaf
- 12-16 ounces beer any type (I used Allagash White)
Gravy Ingredients (Optional)
- ¼ cup all-purpose flour
- 2-3 cups beef stock or chicken stock
- Salt and pepper to taste
Instructions
- Preheat your oven to 300℉ and position the racks to accommodate your Dutch oven.
- Heat the olive oil in a large Dutch oven over medium heat. Season the short ribs generously with kosher salt and black pepper. Once the oil is hot, add the short ribs, meaty side down. Sear them for about 5 minutes until a golden brown crust forms. Then, flip and sear for an additional 2-3 minutes on the other side. Transfer the seared short ribs to a plate.¼ cup olive oil, 2 pounds (8 pieces) English-style beef short ribs, 1 teaspoon kosher salt, ½ teaspoon black pepper
- In the same Dutch oven, add the diced onion, carrot, and celery. Sauté them for 5-7 minutes until the vegetables soften and begin to turn golden brown. Stir in the minced garlic, dried thyme, and bay leaf, and cook for another minute.½ large yellow onion, 1 carrot, 1 celery stalk, 4 cloves garlic, ½ teaspoon dried thyme leaves, 1 bay leaf
- Pour in the beer, scraping the bottom of the pot to release any browned bits. Bring the mixture to a simmer.12-16 ounces beer
- Return the seared short ribs to the pot, ensuring they are partially submerged in the liquid.
- Cover the pot and transfer it to the preheated oven. Cook for 2 to 2 ½ hours, or until the beef is very tender and easily comes off the bone.
- Once done, transfer the short ribs to a plate and allow them to rest before serving.
- Optionally, to make gravy, remove excess fat from the pot, leaving about ¼ cup. Whisk in the flour and cook over medium-low heat until it turns golden brown. Slowly pour in the stock while continuously whisking to avoid lumps. Simmer until the desired consistency is reached, adjusting with more stock if needed. Season with salt and pepper to taste.¼ cup all-purpose flour, 2-3 cups beef stock, Salt and pepper
Notes
- Quick Tip: Get creative with your beer selection! Different beer styles can impart unique flavors to the dish. Try using a stout for rich, malty notes or a pale ale for a lighter, citrusy touch.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. You can keep the beef on the bone or shred it before storing.
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