These Beer-Braised Short Ribs are the kind of meal that turns a basic chuck of beef into something luxurious — slow-braised in malty beer, garlic, herbs, and aromatics until they melt off the bone.

Perfect for date night, dinner parties, or Sunday supper, this dish is pure comfort with a brew-soaked backbone that deepens the sauce and brings rich, roasty flavor to every bite.

Ingredients (Serves 4)

• 3–4 lbs bone-in beef short ribs
• Salt & pepper
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, smashed
• 2 carrots, chopped
• 2 tbsp tomato paste
• 12 oz beer (brown ale, porter, or stout — see beer tips)
• 2 cups beef broth
• 2 tbsp Worcestershire sauce
• 3 sprigs fresh thyme
• 2 sprigs rosemary
• 1 bay leaf
• Optional: 1 tbsp balsamic vinegar or brown sugar for balance

Beer Tip: Use a malty, dark beer like a brown ale, dry stout, or porter. Avoid hoppy IPAs — their bitterness becomes harsh when reduced.

Instructions

Step 1: Season & Sear

• Preheat oven to 325°F (165°C).
• Pat short ribs dry and season generously with salt and pepper.
• Heat olive oil in a Dutch oven over medium-high heat.
• Sear ribs on all sides until deeply browned, about 8–10 minutes total. Remove and set aside.

Step 2: Build the Flavor Base

In the same pot, sauté onion, carrot, and garlic for 5–7 minutes until soft and golden.

Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.

Step 3: Deglaze with Beer

Pour in the beer, scraping up browned bits. Simmer for 2–3 minutes, then add broth,

Worcestershire, herbs, and (optional) balsamic or brown sugar.

Step 4: Braise

Return short ribs to the pot. Liquid should come about halfway up the meat — add broth or water if needed.

Cover and braise in the oven for 2½–3 hours, until fork-tender.

Step 5: Reduce the Sauce

• Remove short ribs and tent with foil.
• Strain or skim fat from the braising liquid and simmer until slightly thickened, 10–15 minutes.
• Season to taste and pour over ribs before serving.

Serving Suggestions

• Serve Over:
  • Creamy mashed potatoes
  • Cheesy polenta
  • Garlic butter egg noodles
  • Crusty bread for soaking up the sauce
• Top With:
  • Fresh parsley or thyme
  • Horseradish cream
  • Beer-braised onions or roasted garlic

Beer Pairing

• In the pot:
  • Brown ale
  • Dry stout
  • Porter
  • Bock or dunkel
• In your glass:
  • Same beer for harmony
  • Belgian dubbel for rich, fruity notes
  • Malty red ale for contrast

Final Thoughts

Beer-Braised Short Ribs are pure comfort food: deep, roasty, savory, and slow-cooked until they practically melt off the bone.

The beer brings body and backbone to the sauce, and every bite is spoon-tender and totally worthy of your best mashed potatoes.

Cheers to beef, beer, and long braises with big rewards! 🍺🥩🔥

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