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?
Ingredients Needed
- 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.
- Carrots
- Celery
- 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.
FAQs
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.
More Rib Recipes
Beer Braised Short Ribs – Dutch Oven
Ingredients
- 4-5 lb Beef short ribs, (cut 2-3" wide)
- 2 tablespoon 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 tablespoon Tomato Paste
- 2 tablespoon Brown Sugar
- 3 sprigs Thyme
- 1 Bay leaf
- Salt and Pepper to taste
- Parsley for garnish
Instructions
- 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.
Notes
Nutritional Information
This recipe was originally published November 9, 2016, on FoxValleyFoodie.com.
Kaitlin Wiltjer
This was great, and my husband loved it!
Elba
I made this and I was absolutely delicious. Now I want to make it again for a large group. I hope it comes out as good. I will have to triple the recepie and use two Dutch oven casseroles. Cross my fingers.
Pam
I made this recipe today exactly as written. After less than 2 hrs in my enameled cast iron pot, the liquid had almost evaporated and I had to add additional beef broth since I was out of beer. Lol. They were very tender but somewhat dry. I think I will stick to my Chianti braised short rib recipe.
KELLY
I made this ahead of time, but all the liquid got soaked up while cooking in the oven. Should I add more liquid in the dutch oven before I heat it up for dinner tomorrow? If so, what should I add and how much? I tried the ribs when they were fresh out of the oven and they were delish!
Thanks for your help!
Fox Valley Foodie
Yes, you can add some more liquid (water or beef broth) if it evaporated. Only add enough to have it start pooling again, it doesn't need to drown everything.
Allan Thompson
Will this recipe work in a 6 qt stainless steel Dutch oven, and should I keep it covered while cooking ?
Fox Valley Foodie
Yes, the instructions call for placing the lid on the dutch oven. A 6 quart stainless steel Dutch Oven will work fine.
Lisa
Tender as can be & a very flavorful dish. Came out like a gourmet restaurant specialty.
I have made this dish 3 times and every time is perfect. (I did use a bottle of coors this last time)
Thank you so much for sharing😊
Garrett S
Absolutely astounding!! This made a delectable addition to my meal routine, I cannot wait to make this again!
Letizia Maduro
Amazing recipe! Thank tou for sharing, I made this using the only beer I had which was a craft beer and it came out amazing, restaurant quality stuff!
Lori Christensen
These were amazing! I used root beer because I had no beer in house. They turned out great. They were even better the next day warmed up. Thanks so much!
Ashley D
I went to two grocery stores looking for short ribs. The second one had some, but they're boneless. I bought them but want to know if you think the cooking time or temp would need any altering. I'm only doing about half the recipe anyway (just got two packs of ribs, each around one pound). This sounds yummy so I'm hoping it will work!
Fox Valley Foodie
You should be good to go!
Pam
cooking day ahead, do I store finished short ribs in refrigerator overnight in a tupperware or the dutchoven? Am I overthinking this?
Fox Valley Foodie
Overthinking! I would probably store it in the dutch oven just because it is easier.
Linda
Can I substitute wine for the beer?
Fox Valley Foodie
Absolutely
Jill
What would you serve on the side? Mashed potato?
Fox Valley Foodie
Yes, I think mashed potatoes would be the best side. I like drizzling some extra juice over them when I serve up my plate!
Amanda
We don't drink a lot of beer here. Can you just use regular beer?
Fox Valley Foodie
You probably could but stout would work better. Most grocery stores around here have a section where you can buy individual cans of beer. Then you don't need to worry about wasting money on more beer than you need.
Cindy
I made this for my bf's birthday dinner. Omg. This is so gooood!!! I think he loves me more now..😂
THANK YOU SO MUCH, BEN!!
YOU ARE SO AWESOME!! ❤️❤️
Fox Valley Foodie
Haha, mission accomplished!
Michele
Wow!! These turned out delicious and tender. Everyone loved these ribs!
Sami Gray
Could it be done in a casserole dish instead of a dutch oven?
Fox Valley Foodie
Most casserole dishes won't be suitable for cooking on the stove top, so I wouldn't recommend it. You could, however, use a normal skillet for sauteing and browning and then add everything to a casserole dish for braising (if it fits).
Natalie Mines
Do you think I could easily halve the recipe?
Fox Valley Foodie
Absolutely!
Platter Talk
Great recipe, Ben! We've always been a fan of great short ribs; yours look scrumptious. As for the Dutch oven, it's one of our favorite members of our kitchen. Fantastic job, once again!
Fox Valley Foodie
Thanks Dan! Short ribs are truly underappreciated imho!
Marisa Franca @ All Our Way
We do have a Dutch oven just like the one shown. We use it all the time and love it. Now the recipe sounds scrumptious. The only problem we have is finding decent short ribs. I think the solution would be to special order. Great recipe!!
Fox Valley Foodie
Yes, finding good short ribs are key. If you have a hard time finding them look up a local butcher shop. 99% of the time they will be happy to get you a special cut of whatever you need.
Fran DarIing
Our local grocery "Market" has wonderful short ribs and all kinds of meats. Real butchers purchase and even package much of the meat.
Wendy
My husband is a butcher and says chuck roast can be used in place of short ribs. I usually do this when the short ribs are too costly. Ive never been disappointed.
Diane
If using chuck roast would you cut it up before hand or just cook it and then it should pull apart easily?
Fox Valley Foodie
I would cut it into larger chunks.