Save Succulent beef short ribs slow-braised in a rich amber ale sauce with root vegetables, creating a cozy, deeply flavored meal perfect for chilly evenings.
This recipe delivers tender meat infused with robust flavors that my family never gets tired of.
Ingredients
- Meats: 1.5 kg (3.3 lbs) beef short ribs bone in well marbled
- Vegetables: 2 large carrots peeled and cut into chunks 2 celery stalks chopped 1 large yellow onion diced 3 cloves garlic minced
- Liquids: 500 ml (2 cups) amber ale (or another malty beer) 400 ml (1 2/3 cups) beef broth (low sodium preferred)
- Flavorings & Pantry: 2 tbsp tomato paste 2 tbsp all purpose flour 2 tbsp vegetable oil 2 tsp brown sugar 2 sprigs fresh thyme (or 1 tsp dried) 1 sprig fresh rosemary (or 1/2 tsp dried) 2 bay leaves Salt and freshly ground black pepper to taste
Instructions
- Step 1:
- Pat the short ribs dry and season generously with salt and pepper.
- Step 2:
- Heat the vegetable oil in a large Dutch oven or heavy bottomed pot over medium high heat. Sear the short ribs on all sides until deeply browned (about 3 4 minutes per side). Remove and set aside.
- Step 3:
- In the same pot add onion carrots and celery. Sauté for 5 6 minutes until softened and lightly browned. Stir in the garlic and cook for 1 minute.
- Step 4:
- Add the tomato paste and flour stirring until the vegetables are coated and the mixture is fragrant (about 2 minutes).
- Step 5:
- Pour in the amber ale scraping up any browned bits from the bottom. Add the beef broth brown sugar thyme rosemary and bay leaves. Stir to combine.
- Step 6:
- Return the short ribs and any accumulated juices to the pot nestling them into the liquid and vegetables.
- Step 7:
- Bring to a simmer then cover and transfer to a preheated oven at 160°C (325°F). Braise for 2 2.5 hours until the meat is very tender and almost falling off the bone.
- Step 8:
- Remove the pot from the oven. Skim excess fat from the surface if desired. Discard bay leaves and herb stems. Taste and adjust seasoning.
- Step 9:
- Serve the short ribs and vegetables with plenty of sauce accompanied by crusty bread or creamy mashed potatoes.
Save This dish always brings my family together around the table for warm and memorable dinners.
Notes
Excellent with roasted root vegetables or polenta. Pair with a malty amber ale or a robust red wine.
Required Tools
Large Dutch oven or heavy bottomed pot with lid Chefs knife and cutting board Tongs Wooden spoon
Allergen Information
Contains gluten (beer flour). May contain traces of celery. Check beer and broth labels for allergens if sensitive.
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Enjoy these tender, flavorful ribs perfect for a comforting meal any time.
Common Recipe Questions
- → What cut of meat is best for this dish?
Bone-in, well-marbled beef short ribs provide the best texture and flavor when slow braised.
- → Can I use a different type of beer?
Yes, a malty amber ale works best for depth, but other malty beers can be substituted to adjust flavor.
- → How long should the ribs be cooked?
Braising at low heat for about 2 to 2.5 hours ensures the meat becomes tender and nearly falls off the bone.
- → Are there any gluten-free options?
Substitute gluten-free flour and a gluten-free beer to make this suitable for gluten-sensitive diets.
- → What side dishes complement the braised ribs?
Creamy mashed potatoes, crusty bread, roasted root vegetables, or polenta pair beautifully with the rich sauce.