The BEST Beer Braised Short Ribs

Slow cooker braised short ribs with mashed potatoes.

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.

4.28 from 11 votes

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Prep Time: 20

Cook Time: 3

Total Time: 3 20

Servings: Servings

Calories: 685kcal

Author: Deborah Rainford

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

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