Save on Pinterest Succulent beef short ribs slow-braised in a rich amber ale sauce with root vegetables, creating a cozy deeply flavored meal perfect for chilly evenings.
This dish has become a favorite in our household especially on cold nights when comfort food is essential.
Ingredients
- 1.5 kg (3.3 lbs) beef short ribs bone-in: well marbled
- 2 large carrots: peeled and cut into chunks
- 2 celery stalks: chopped
- 1 large yellow onion: diced
- 3 cloves garlic: minced
- 500 ml (2 cups) amber ale: or another malty beer
- 400 ml (1 2/3 cups) beef broth: low sodium preferred
- 2 tbsp tomato paste:
- 2 tbsp all purpose flour:
- 2 tbsp vegetable oil:
- 2 tsp brown sugar:
- 2 sprigs fresh thyme: or 1 tsp dried
- 1 sprig fresh rosemary: or 1/2 tsp dried
- 2 bay leaves:
- Salt and freshly ground black pepper: to taste
Instructions
- Step 1:
- Pat the short ribs dry and season generously with salt and pepper.
- Step 2:
- Heat the vegetable oil in a large Dutch oven or heavy bottomed pot over medium high heat. Sear the short ribs on all sides until deeply browned (about 3–4 minutes per side). Remove and set aside.
- Step 3:
- In the same pot add onion carrots and celery. Sauté for 5–6 minutes until softened and lightly browned. Stir in the garlic and cook for 1 minute.
- Step 4:
- Add the tomato paste and flour stirring until the vegetables are coated and the mixture is fragrant (about 2 minutes).
- Step 5:
- Pour in the amber ale scraping up any browned bits from the bottom. Add the beef broth brown sugar thyme rosemary and bay leaves. Stir to combine.
- Step 6:
- Return the short ribs and any accumulated juices to the pot nestling them into the liquid and vegetables.
- Step 7:
- Bring to a simmer then cover and transfer to a preheated oven at 160°C (325°F). Braise for 2–2.5 hours until the meat is very tender and almost falling off the bone.
- Step 8:
- Remove the pot from the oven. Skim excess fat from the surface if desired. Discard bay leaves and herb stems. Taste and adjust seasoning.
- Step 9:
- Serve the short ribs and vegetables with plenty of sauce accompanied by crusty bread or creamy mashed potatoes.
Save on Pinterest This recipe brings back fond memories of family dinners sharing stories over hearty meals.
Serving Suggestions
Excellent with roasted root vegetables or creamy polenta to soak up the sauce.
Allergen Information
Contains gluten from beer and flour. May contain traces of celery. Check labels carefully if sensitive.
Nutritional Information
Per serving: 690 calories, 36 g fat, 23 g carbohydrates, 62 g protein.
Save on Pinterest This recipe is perfect for cozy nights and always impresses guests with its rich taste.
Recipe Questions & Answers
- → What type of beer works best for braising?
A malty amber ale perfectly complements the beef, adding rich, caramelized flavor without overpowering the dish.
- → Can I use a different cut of meat?
Bone-in, well-marbled short ribs are ideal for slow braising due to their fat content and connective tissue, but similar cuts like chuck roast can be used.
- → How do I make this dish gluten-free?
Use gluten-free flour and select a gluten-free beer to keep the flavors while avoiding gluten.
- → What vegetables enhance the braising liquid?
Carrots, celery, and onions contribute sweetness and depth, while garlic and herbs round out the savory profile.
- → What is the best way to serve the braised ribs?
Serve with creamy mashed potatoes or crusty bread to soak up the rich, flavorful sauce for a complete meal.
- → Can this dish be prepared in advance?
Yes, flavors deepen when refrigerated overnight; reheat gently before serving to maintain tenderness.