This Beer Braised Short Ribs recipe for your Dutch Oven will transform beef short ribs into the most tender, succulent, and richly flavored feast you could ever imagine. The depth of flavor is unbelievable.
There are two things I love about these short ribs. First of all, the flavor is absolutely astounding. Seriously. Giant hunks of beer saturated meat clinging loosely to protruding bones, this meal is satisfyingly primal. Second of all, my recipe only calls for 1 ½ cans of beer. Spoils for the cook!
Why use a Dutch Oven
Sometimes a slow cooker doesn't cut it. Sometimes you need a Dutch oven. If you are going to make these beer braised short ribs, a dutch oven is the best way to build deep layers of flavor that permeate every bite!
How does cooking these Beer Braised Short Ribs in a dutch oven build flavor? Let me explain.
When you use a slow cooker, you are typically dumping all of the ingredients in at the same time and letting it do its thing. It is simpler, and hassle-free, but it isn't the way to maximize flavor. By using a dutch oven you have more control over the heat, and therefore the cooking process as a whole. The dutch oven can be set over a hot stove top burner to sear a crisp brown crust on the beef, and then tossed in the oven to slowly braise as richer flavors develop.
Brown food tastes better. Why else do we sear meat and saute vegetables?
- Beef short ribs - These should be cut 2-3" wide.
- Yellow onion - Sweet onions work well too.
- Garlic - You can substitute garlic powder, but using cloves is best.
- Beef stock - Homemade or store-bought works fine.
- Stout Beer - I used Guinness personally.
- Tomato Paste
- Brown Sugar
- Thyme - Fresh thyme is always best.
- Bay leaf
How to Make It
Begin building layers of flavor by browning the short ribs on all sides in a Dutch oven set over medium high heat. Then set them aside and saute the onions, carrots, celery, and garlic.
Once all of the vegetables have been sauteed, the tomato paste and brown sugar can be added. This is cooked just enough to wake up the flavors, then your beef stock is added to deglaze the pot.
Add all of the ingredients to the pot, then cover, and place in a 375 degree oven for two and a half hours. The meat should be perfectly tender now. Taste for salt and adjust as needed.
How to serve it
This is best served over or alongside a bed of fluffy mashed potatoes. However, if you want something a little less traditional, my steakhouse mashed potatoes and French onion mashed potatoes would both be excellent alternatives.
Yes! These beer braised short ribs are a great recipe to make a day prior because the flavors will continue to meld in your refrigerator overnight. Just bring them back to temperature prior to serving by placing in a 350 degree oven for 30 minutes.
They need to be cooked longer so the tough meat can break down. The key to cooking short ribs is going low and slow. High temperatures will cook it fast, but it will not have enough time to be tender.
If the short ribs are cooked too long they will get too tender and fall apart. They will still taste great, but the texture of the meat will suffer. The meat is best when it still gently clings to the bone.
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Beer Braised Short Ribs – Dutch Oven
- 4-5 lb Beef short ribs, (cut 2-3" wide)
- 2 tbsp oil
- 1 large Yellow onion, chopped
- 4 cloves Garlic, chopped
- 2 Carrots, chopped
- 2 stalks Celery, chopped
- 2 cups Beef stock, divided
- 18 oz Stout Beer (I used Guinness)
- 2 tbsp Tomato Paste
- 2 tbsp Brown Sugar
- 3 sprigs Thyme
- 1 Bay leaf
- Salt and Pepper to taste
- Parsley for garnish
- Preheat oven to 375 degrees.
- Add oil to dutch oven, set stovetop burner to medium high heat and brown short ribs seasoned with salt and pepper on all sides. Work in batches if needed.
- Remove short ribs from dutch oven and set aside.
- Add onions to dutch oven and saute in remaining oil until tender and beginning to brown.
- Add garlic, celery, and carrots and saute for five minutes longer.
- Add tomato paste and sugar, cook for a minute longer.
- Add 1 cup of stock to deglaze the dutch oven, scrapping all brown bits accumulated at the bottom of the pot, then add remaining liquid.
- Return meat to the dutch oven and add remaining ingredients.
- Bring stew to a simmer then place lid on dutch oven and braise in the oven for 2 - 2 ½ hours. Meat should be exceptionally tender when finished cooking. Cook longer if still tough.
- Taste for salt and adjust as need. This recipe really shines when properly salted.
- The stew can be enjoyed right away, however the flavors intensify if allowed to meld overnight. This is a great meal to make ahead. To reheat, place in a 350 degree oven for ½ hour to an hour.
This recipe was originally published November 9, 2016, on FoxValleyFoodie.com.