When you make beer braised short ribs, you need to build layers of flavor through slow cooking. The beer and beef broth slowly break down the fibers in the meat and create succulent, tender meat.
You’ll be pleasantly surprised with how delicious these ribs are. They’re great for serving to guests as well because it’s a really impressive dish. You might also like these beef short ribs in red wine sauce.
Mitchell B says: 
Very tasty ribs, low and slow is always the answer, used 16oz Guinness, doubled the onion, carrots, celery. Meat fell off the bones at 4.5 hours. Great recipe. Thank you.
Ingredients You Need
- Beef short ribs: Beef short ribs is a specific cut that comes from the chuck portion. It is actually beef ribs that are shortened by cutting. This particular cut is known for its rich beefy flavour and marbling.
- Onion, carrot, celery: The French flavor base called mirepoix is a combination of these three ingredients that add a ton of flavor to the dish.
- Dark beer: These beef short ribs get tons of flavour from the beer. Because they simmer in beer for quite some time, you get a deep flavour. You can use any dark beer for this recipe. Brown ale, stout, porter, etc., work just right.
- Beef broth: Adding beef broth with beer not just neutralizes the flavour or the beer but adds a richness of beefy flavour.
- Brown sugar: A little brown sugar balances off the savoury flavour.
- Tomato paste: Tomato paste will help thicken the sauce and give it a nice acidity.
- Thyme: Adding fresh thyme sprigs adds aroma.
- Garlic: The whole bulb of garlic will add a little flavor and aroma, but it also makes for really delicious, soft, caramelized garlic.
- Oil: You can use olive oil, canola oil or any cooking oil for this recipe.
- Seasoning: Salt and freshly ground black pepper are all you really need for this recipe.
Helpful Tips
- If you want to create a nice thick sauce or gravy from the leftover sauce, strain the fat and add a cornstarch slurry to it. You will get a glossy and rich jus.
- Serve beer-braised short ribs with sautéed vegetables, mashed potatoes, and your favourite salad.
- Once the meat falls off the bone, you can serve it in a sandwich as well.
- Give these cooked ribs a BBQ effect by adding liquid smoke to the pan. This extra touch will make them just a little smoky.
How to Make Beer Braised Short Ribs
Step 1: Preheat the oven to 225°F (110°C).
Step 2: Season the meat
Sprinkle ribs with salt and pepper. Heat an oven-safe skillet over medium-high heat, add cooking oil. Brown the ribs on each side for 2-3 minutes. Remove from skillet.
Step 3: Sauté veggies
In the same pot, add the onions, carrot, and celery. Sauté for 4-5 minutes or until the onion has softened.
Add the beer, beef broth, brown sugar, and tomato paste to the skillet. Whisk to combine and remove browned bits from bottom of pot. Add the ribs back into the pot. Nestle the head of garlic into the pot. Add in the thyme sprigs.
Step 4: Braise
Cook the ribs for 4.5 to 5 hours, turning 2-3 times throughout cooking.
When done, the meat will pull away from the bone easily. Remove the ribs from the sauce. Strain off any grease on the top of the sauce.
Serve the ribs with the beer sauce poured on.
How to Serve It
Serve these beer-braised short ribs with mashed potatoes or polenta, roasted vegetables or a side salad. Since the ribs themselves are quite rich and hearty, you don’t need much on the side for a full meal. Be sure to serve it with a nice bottle of wine as well.
Frequently Asked Questions
Are beef ribs and beef short ribs the same?
Although the two cuts belong to the same chuck portion, the two are quite different. Beef ribs are on a longer bone, whereas short ribs are much shorter – a halved version of a full rib. The two can be cooked in similar ways, but it’s harder to cook a beef rib in a skillet because of its length.
Can you cook beer-braised short ribs in a slow cooker?
Yes, you can cook this dish in a slow cooker, Dutch oven, or Instant Pot. The only thing this recipe needs to be amazing is slow, low cooking. So any method that will allow you to cook it so that the meat can break down while building flavor is fine.
Is searing the short ribs before cooking necessary?
Yes, by searing and browning the top, you lock the juices in the short ribs. You also build a layer of flavor in the browning that you can’t get any other way. It’s essential to the flavor of this dish.
Can braised short ribs be made in advance?
Yes. These beer braised short ribs are a great recipe to make a day in advance because the flavors will continue to develop in the refrigerator. When you’re ready to serve them, just put the dish back into the oven on 350 degree for 30 minutes to reheat.
Why did my short ribs come out tough?
Short ribs that are cooked long enough at a low temperature will become tender and will fall off the bone. If yours are not, you may need to cook them longer, so the tough fibers in the meat can break down. The key to cooking short ribs is low and slow. High temperatures will cook it fast, but it will not have enough time to become tender.
Side Dishes to Try
Salads
Crunchy Broccoli Salad
Corn & Black Bean Pasta Salad
Bacon, Jalapeno & Corn Salad
Classic Wedge Salad
Pear & Gorgonzola Salad
Veggies
Roasted Asparagus with Cranberries & Feta
Shaved Asparagus with Pesto
Roasted Green Beans & Mushrooms
Crispy Roast Potatoes
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Beer Braised Short Ribs
Ingredients
- 3 pounds (1.36 kg) beef short ribs
- 1 tablespoon (14 g) cooking oil
- 1 teaspoon (6 g) salt
- 1/2 teaspoon (1 g) ground black pepper
- 1/2 (55 g) onion chopped
- 1 carrot chopped
- 1 (4 g) celery stick chopped
- 12 ounces (340.2 g) dark beer brown ale, stout, porter, etc
- 1 cup (236.59 ml) beef broth
- 2 tablespoons (24 g) brown sugar
- 2 tablespoons (32 g) tomato paste
- 10 sprigs fresh thyme
- 1 head garlic excess skin and top removed
Instructions
- Preheat the oven to 225° F (110° C).
- Sprinkle ribs with salt and pepper. Heat an oven-safe skillet over medium-high heat, add cooking oil. Brown the ribs on each side for 2-3 minutes. Remove from skillet.
- In the same pot, add the onions, carrot, and celery. Saute for 4-5 minutes or until the onion has softened.
- Add the beer, beef broth, brown sugar, and tomato paste to the skillet. Whisk to combine and remove browned bits from bottom of pot. Add the ribs back into the pot. Nestle the head of garlic into the pot. Add in the thyme sprigs.
- Cook the ribs for 5 hours, turning 2-3 times throughout cooking.
- When done, the meat will pull away from the bone easily. Remove the ribs from the sauce. Strain off any grease on the top of the sauce.
- Serve the ribs with the beer sauce poured on.
Equipment Needed
Notes
- If you want to create a nice thick sauce or gravy from the leftover sauce, strain the fat and add a cornstarch slurry to it. You will get a glossy and rich jus.
- Serve beer-braised short ribs with sautéed vegetables, mashed potatoes, and your favorite salad.
- Once the meat falls off the bone, you can serve it in a sandwich as well.
- Give these cooked ribs a BBQ effect by adding liquid smoke to the pan. This extra touch will make them just a little smoky.
Nutrition
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
Very tasty ribs, low and slow is always the answer, used 16oz Guinness, doubled the onion, carrots, celery. Meat fell off the bones at 4.5 hours. Great recipe. Thank you.
Would it be as tasty with boneless short ribs?
Yes, absolutely.
Very tasty. I wanted to try the beer since I’ve made the red wine version a few times.
I sped up the cooking time since it was a weekday, but they still turned out great. Highly recommend!
So happy to hear this Diana. Thanks!