Beer Braised Short Ribs Recipe

If you think you can’t make braised short ribs without wine, think again! These beer braised short ribs cooked in the Dutch oven make the most richly flavored short ribs recipe thanks to brown ale added to the cooking liquid. Serve with mashed potatoes, rice, or a simple green salad on the side and accept the compliments.

📝 Ingredients

• 1 tablespoon paprika (or smoked paprika)
• 1 tablespoon curry powder
• 2 teaspoons ground cumin
• 2 teaspoons Kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons dark brown sugar (or coconut sugar)
• 4-5 lbs bone-in beef short ribs (cut in 4-inches (about eight to nine pieces))
• 3 tablespoons olive oil
• 1 medium onion (chopped - 1 1/2 cups)
• 4 medium carrots (chopped ~ 2 cups)
• 4 celery stalks (chopped ~ 2 cups)
• 4 cloves garlic (minced)
• 1 bay leaf
• 1 tablespoon fresh thyme (chopped, plus more for garnish)
• 2 cups beef broth (or chicken stock)
• 1 bottle brown ale or porter (12-ounce)
• 1 can diced tomatoes (28-ounce - with juices)

👨‍🍳 Instructions

1. 1Arrange the oven rack to the middle position. Preheat the oven to 425 °F (218°C). Place a wire rack on a baking sheet and set it aside.
2. 2Mix paprika, curry powder, ground cumin, salt, pepper, and dark brown sugar in a small bowl.
3. 3Pat dry the bone in short ribs on all sides using a sheet of paper towel.
4. 4Sprinkle them with the seasoning mixture on all sides.
5. 5Transfer them onto the wire rack and transfer to the preheated oven. Roast for 15 minutes. Take them out of the oven and set them aside while you are working on the rest of the ingredients.
6. 6Decrease the oven temperature to 350 °F (177 °C.)
7. 7Heat olive oil in a large (6-7 quart) Dutch oven over medium-high heat. Add the onion, carrots, and celery. Cook, stirring frequently, for 10 minutes or until vegetables are softened.
8. 8Add the garlic and cook for another 30 seconds scraping the bottom of the pot with a wooden spoon.
9. 9Add the bay leaf, beef stock, beer, and diced tomatoes into the pot. Turn the heat to medium-high and bring it to a boil. This takes about 15 minutes.
10. 10Off the heat, nestle the short ribs in the liquid. Cover it with a lid, transfer it to the oven, and cook for 2 hours, removing the lid in the last 30 minutes of cooking. At the end of the cooking time, the meat should be falling off the bone tender.
11. 11Serve braised beef short ribs over rice, mashed potatoes, or polenta with a spoonful of the braising liquid and some of the vegetables.