Beer braised short ribs is a one pot meal when you add in the carrots and celery. They are tender, flavorful, and go well with any side dish if you decide to serve it that way! 

When you are in the mood for steak, but don’t want to pay the higher prices, you can easily create a meal with short ribs. 

Short ribs are a little tougher than other cuts of beef, but don’t worry, because when you cook it low and slow, they come out tender every time! They are also naturally flavorful from the marbling, so you never need a ton of seasonings to make a good dish with short ribs. 

What Is The Purpose Of Braising?

Braising is a cooking method where you sear the meat first then transfer it to a liquid where it will cook for several hours. Braising helps to tenderize tough cuts of meat, but can be used even when cooking poultry or vegetables. This technique also results in deep, rich flavors that are the ultimate comfort foods. 

Ingredients Needed for Beer Braised Short Ribs

Short ribs – be sure to use boneless

Spices: salt, pepper, garlic, bay leaf

Veggies: onions, celery, carrots

Oil: Use vegetable, grapeseed, or olive oil

Tomato paste

Flour

Lager beer – stout beer offers more flavor, but you can use any beer you like

Beef stock

Maple syrup

Can I Use Bone In Ribs? 

You can if that’s all you have. You’ll need to remove the bones and tendons before serving though.

How to Make Tender Braised Short Ribs 

Preheat the oven to 275 degrees and season the short ribs with salt and pepper. 

Over medium high heat, add the oil to a dutch oven. Once it’s hot, sear the short ribs for 1 to 2 minutes on each side. Remove and aside.

Reduce the heat to medium, and add the carrots, onions, and celery. Cook just until the veggies are softened, then add the garlic. Cook for another 30 seconds. 

Stir in the flour and tomato paste, cooking for another minute. 

Pour in a few ounces of beer and deglaze the bottom of the pan by scraping the browned bits. 

Place the short ribs back into the dutch oven and add the remaining beer, beef stock, maple syrup, and bay leaf. Stir well and increase the heat so it begins to boil. 

Once it comes to a boil, cover the pot and place it in the oven. Cook for 3 hours. 

How to Serve Short Ribs 

You can serve these any way you would like, but they are really great over mashed potatoes, polenta, or whole grains.

Tips for Making

• Don’t overcrowd the dutch oven when searing the ribs. If you need to work in batches. When you try to cook too much at one time they will not get a nice browned outside. 
• If you don’t have a dutch oven, you can use a stockpot then transfer to an oven safe dish. 
• To make the juices thicker, you can make a cornstarch slurry at the end and pour in during the last 30 minutes of cooking.

Beer Braised Short Ribs in the Slow Cooker 

If you choose to use a crockpot don’t skip the searing! This is needed for the extra layer of flavor and that crisp outside. 

To make in the slow cooker sear the meat and veggies as instructed. Then transfer to the slow cooker and add the rest of the ingredients. Cook on low for 6 to 8 hours. 

More Beef Recipes You’ll Love: 

• Oven Steak Fajitas
• Balsamic Vinegar Steak
• Instant Pot Short Ribs
• Dutch Oven Pot Roast
• Sous Vide Strip Steak

Beer Braised Short Ribs

Beer braised short ribs is a one pot meal when you add in the carrots and celery. They are tender, flavorful, and go well with any side dish if you decide to serve it that way!

5 from 2 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 20 minutes minutes

Servings: 6

Author: Abbie

Ingredients

• 2-3 pounds short ribs boneless
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 1 tablespoon vegetable grapeseed, or avocado oil
• 1 large onion large dice
• 2 carrots large 1-inch pieces
• 2 celery stalks large 1-inch pieces
• 5 cloves garlic minced
• 2 tablespoons tomato paste
• 1 tablespoon flour
• 16 ounces lager beer or whatever beer you like
• 2 cups beef stock
• 1 tablespoon maple syrup
• 1 bay leaf

Instructions

• Preheat oven to 275 degrees Fahrenheit.
• Season short ribs with salt and pepper.
• In a dutch oven over medium-high heat, add oil. Add short ribs and sear 1 to 2 minutes on each side. If necessary, work in batches so the dutch oven is not overcrowded. Remove short ribs and set aside.
• Lower heat to medium, add onion, carrots, and celery and cook 3 to 5 minutes till softened. Add garlic and cook 30 seconds.
• Add tomato paste and flour, stir together with the vegetables and cook for 1 minute.
• Add a few ounces of beer and deglaze the pan, scraping up the brown bits. Add back the meat and the rest of the beer, stock, syrup, and bay leaf and mix well. Increase heat to high and bring to a boil.
• Once boiling, turn off stove, cover dutch oven, and move to the oven. Cook for 3 hours till short ribs are tender and falling apart.
• Serve over polenta, mashed potatoes, or whole grain.

Video

Notes

Note: can use bone-in short ribs, but remove bones and tendons before serving.