These beer-braised short ribs are tender and fall off the bone. Braised in rich and flavorful dark ale and a blend of aromatic herbs, all simmered to perfection in a Dutch oven; they are the epitome of home-cooked comfort.
If you're looking for more beef recipes, this steak in mushroom sauce or this steak with peppercorn sauce may be exactly what you're looking for. Mash potatoes are a classic pairing for these short ribs. You can make it luxurious by adding some roasted garlic.
Jump to:
⭐️ Why this recipe works
- Tender and flavorful: Slow braising in beer tenderizes the short ribs, making them melt-in-your-mouth tender.
- Depth of flavor: The combination of dark beer, aromatics, herbs, and time creates a rich, complex sauce.
- Dutch oven efficiency: Provides even heat and retains moisture, key for searing, braising, and tenderizing.
- Versatile: Offers various serving suggestions and can be easily adapted for different dietary needs.
🧾 Ingredients overview
- Short ribs: The star of the dish, they become incredibly tender when braised.
- Dark beer: Adds a deep, malty flavor that complements the beef beautifully.
- Onions and garlic: Provide a savory base that enhances the overall taste.
- Carrots and celery: Add sweetness and earthiness to the dish.
- Beef broth: Enhances the meaty flavors and provides the liquid for braising.
- Thyme and rosemary: Herbs that infuse the dish with aromatic notes.
- Salt and black pepper: Essential for seasoning and bringing out the flavors.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Beer-braised short ribs recipe step-by-step
- Prep and sear the short ribs
- Season generously: Liberally season the ribs with salt and freshly ground black pepper. This flavors the meat but also helps to create a delicious crust when seared. Let them sit at room temperature for about 15-30 minutes before searing for even cooking.
- High heat is key: Heat a few tablespoons of oil in your Dutch oven over medium-high heat. Sear the ribs in batches to avoid overcrowding, which ensures each rib gets a nicely browned crust. Once browned on all sides, remove the ribs and set aside. This may take about 3-4 minutes per side.
- Sauté aromatics and deglaze the pan
- Foundation of flavor: In the same pot, lower the heat to medium and add a bit more oil if needed. Sauté the onions, carrots, and celery until they start to soften and become fragrant about 5 minutes. This step builds a flavor base that will infuse the ribs with aromatic flavor.
- Unlock the flavor: Pour the beer into the pot, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan. These bits are packed with flavor and will enrich the sauce. Let the beer simmer for a couple of minutes to reduce slightly and concentrate the flavors.
- Braise
- Low and slow: Return the ribs to the pot, adding enough broth to nearly cover the meat. Add the herbs, like thyme and rosemary, for added depth. Bring to a simmer, then cover and transfer the pot to an oven preheated to 325°F. Cook until the ribs are tender enough to fall off the bone, typically 2.5 to 3 hours. Check periodically to ensure there's enough liquid, adding more broth if necessary.
- Stovetop braising note
- Both stovetop and oven braising yield tender short ribs. The stovetop method requires more attention to maintain a gentle simmer and prevent the liquid from reducing too much. It's a flexible option that allows for easy heat adjustment, ensuring the ribs are perfectly tender. Keep an eye on the pot and add more liquid if necessary.
📖 Substitutions and variations
- Non-alcoholic: Use beef broth and a tablespoon of balsamic vinegar for depth.
- Gluten-free: Opt for gluten-free beer or substitute with more beef broth.
- Spicy version: Add a teaspoon of smoked paprika or chili flakes for heat.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Choosing beer: Stout or porter works best for a richer sauce.
- Meat preparation: Ensure the ribs are dry before searing for a better crust.
- Braising time: Don’t rush the braising process; the longer it cooks, the more tender the meat.
- Ensure a tight seal: When braising, make sure your Dutch oven's lid is tight-fitting to prevent moisture from escaping. This keeps the ribs moist and tender.
- Oven temperature: An oven thermometer can help ensure your oven is at the correct temperature for optimal braising.
- Herb bundle: Tie your herbs together with kitchen twine for easy removal after cooking.
- Finishing sauce: After removing the ribs, you may wish to skim off any excess fat from the surface of the sauce and reduce it over the stove to concentrate the flavors further before serving.
🍯 Storing and reheating leftovers
- Fridge: Store in an airtight container for 3-4 days.
- Freezer: Freeze in a sealed container for up to 3 months.
- Reheat: Gently reheat on the stove over low heat, adding a splash of broth if needed.
❓Recipe FAQ's
Can I make this in a slow cooker?
Yes, after searing the meat and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 8 hours.
What's the best beer to use?
Dark, malty beers like Stout or Porter enhance the dish's flavor.
Can I use boneless short ribs?
Yes, but keep in mind that bone-in ribs often yield more flavor.
Did you make this recipe? Please leave a star rating below, and be sure to tag me when you share a photo on social media—I love seeing what you’re up to in the kitchen!
You can also follow along on Pinterest, Facebook, and Instagram!
You can also find weekly meal plans and budget recipes on our sister site Savvy Bites.
The BEST Beer Braised Short Ribs
These beer-braised short ribs are tender and fall off the bone. Slow-cooked in a Dutch oven with onions, herbs, and dark beer, they areethe rfect comfort food.
Print
Pin
Rate
Servings: 4 Servings
Ingredients
- 4 beef short ribs, pat dried with a kitchen towel
- 3 tablespoons vegetable oil
- 2 onions, sliced into half moons
- 2 stalks celery, chopped
- 2 carrots, peeled and chopped
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 1 tablespoon dry mustard powder
- 1 tablespoon dark brown sugar
- ½ tablespoon smoked paprika
- 1 12 ounce bottle dark, full-flavored beer
- 1 cup beef stock
- 2 bay leaves
- 6 sprigs thyme
- 10 pearl onions, peeled
- 1 heaping tablespoon honey, optional
Instructions
- Heat the vegetable oil in a Dutch oven over medium heat. Season the ribs with salt and pepper. Once hot, add the ribs and brown on all sides to achieve a deep roasted color.
- Remove the ribs from the pan. To the same pan, add the sliced onions, chopped carrots, and celery, along with the minced garlic, seasoning with a bit of sea salt. Cook until the vegetables are soft and the onions are golden about 8-10 minutes. This step allows the moisture from the vegetables to help deglaze the pan.
- Stir in the flour, ensuring it's fully mixed with the onions. Cook for 4-5 minutes to remove the raw flour taste. Add the mustard powder, brown sugar, and smoked paprika, stirring to combine.
- Pour in the beer and bring to a boil. Dissolve the beef bouillon cube in 1 cup of boiling water and add it to the pot along with the bay leaves and thyme. Cover and simmer on low heat for about 3 hours, or until the beef is tender enough to shred with a fork.
- For the last 30 minutes of cooking, add the pearl onions to the pot. If desired, stir in a heaping tablespoon of honey for a touch of sweetness.
Notes
- Drying the Ribs: Ensuring the ribs are dry before searing helps achieve a better crust and richer flavor.
- Deglazing: The moisture from the onions helps lift the flavorful browned bits from the bottom of the pan, enriching the sauce.
- Flour Mixture: Cooking out the flour before adding liquid prevents lumps and thickens the sauce for a velvety texture.
- Beer Choice: Opt for a dark, full-flavored beer like a stout or porter to complement the richness of the beef.
- Simmering Time: The key to tender ribs is low and slow cooking. Adjust the heat as needed to maintain a gentle simmer and avoid rushing this process.
- Adding Pearl Onions: Adding these towards the end of cooking preserves their shape and adds a slight crunch for textural contrast.
Nutrition
Calories: 685kcal | Carbohydrates: 23g | Protein: 80g | Fat: 11g | Saturated Fat: 8g | Sodium: 247mg | Potassium: 227mg | Fiber: 2g | Sugar: 9g | Vitamin A: 500IU | Vitamin C: 12.7mg | Calcium: 40mg | Iron: 1.1mg
have you made this recipe? I'd love to see it! Tag me @salted_mint or use #saltedmint!
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Alexa Koppenal says
If I want to cook in a crock pot, do I follow the recipe up to step 5 and transfer everything to a crock pot to finish there?
Debs says
Exactly! Enjoy.
Caroline says
Silly question apologies, how big is your soup spoon ? Note a ladle right ? Like those large flatish spoons ? Cant wait to try this today Thanks for posting
Debs says
Hey Caroline. Yep. You're exactly right. Enjoy!
Jocelyn Silver says
Just making this now and in the method you don’t mention what to do with the pearl onions or the thyme sprigs. I assume the thyme goes in with the bay leaves but unclear on the pearl onions.
Debs says
Hi Jocelyn! Yes. You're absolutely right. Add the thyme in with the bay leaves and add the pearl onions for the last 30 minutes of cooking time. If you're using frozen pearl onions they may need a minute or two longer. Let me know how it goes! Thanks so much.
Bianca says
I tried the recipe tonight and it tasted absolutely amazing!!! My husband and I loved it and we’ll definitely make it again!
Debs says
That's awesome Bianca! So glad you loved it!
Amy says
I seriously think my husband would love me even more than he already does if I made these short ribs for him. They look amazing!
Nicole says
I'm making this right now. If it tastes half as good as it smells, it'll be amazing!
Debs says
Thanks so much Nicole! So happy you love it!
Nita says
Yum! I'm definitely bookmarking this for later!
Debs says
Thanks Nita! So glad you like it!