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!
Print
Pin
Servings: 6
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.