Braised Beef Short Ribs

This is comfort food at it’s finest. It makes your whole house smell divine and paired with some mashed potatoes, it’s just a WIN WIN. There are so many ways you can adjust the ingredients to make this meet your tastes, but I choose to go the Amber Beer route this go around and I was NOT sorry. It was so flavorful! The meat falls right off the bone, so we ended up eating this like a roast vs a rib. I didn’t hear any complaining. 😂

Braised Beef Short Ribs

What you’ll need:

  • 12-15 short ribs
  • Olive oil
  • 4 carrots
  • 4 celery stalks
  • 1 onion
  • 3 cloves of garlic
  • 1 dark beer or amber beer (I used a Louisiana Beer called Abita Amber, but Shiner Bock or Guinness would work well, too!)
  • 4 Cups beef broth
  • Salt
  • Pepper
  • Parsley for garnish

Step by step:

Chop all your veggies and garlic. I did a small dice on everything but the carrots. I chose to slice my carrots.

Heat a Dutch oven with some olive oil and salt and pepper your ribs

When your dutch oven gets hot, sear your ribs on all sides until they have some golden color. Do them in batches and as they are done, remove and cover with foil until it’s time to put them back in.

Once you have all ribs seared, add your veggies to the pot and cook until onions are opaque, then add the garlic and cook until fragrant.

Next, add the beer and cook for about 5 minutes, scraping the bottom of the pot with a wooden spoon so you get all the goodness from the meat stirred into your mixture. This also cooks the alcohol out.

Next, add your beef broth.

Bring to a boil, then lower your heat to low so that it’s at a simmer. Add your ribs back in and cover and cook on low for 4 to 5 hours. When its falling off the bone, it’s done. Remove the ribs and ladle veggies and sauce over your ribs, and serve on some mashed potatoes or gnocchi that has been tossed in the au jus. If you want to thicken your au jus to a gravy, you can do a slurry of 1/4 c of corn starch to 1 cup of beef broth and add to your pot and turn up the heat. Cook until thickened. Garnish with chopped parsley.

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