Beer-Braised Short Rib

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!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 3

Total Time 3 10

Servings servings (2 short ribs)

Calories 890kcal

Author Ashley Petrie, RDN, LDN

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.