This Beer Braised Short Ribs – Dutch Oven recipe 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 Beer Braised 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 1/2 cans of beer. Spoils for the cook!
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?
So I guess what I am saying is, you need a Dutch Oven for this recipe. However, if you have a bit more money to throw around you will LOVE a high end Le Creuset Enameled Cast-Iron Dutch Oven. The reviews on it are astounding.
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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 1/2 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 1/2 hour to an hour.
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