Beer Braised Short Ribs
Cooked over low heat in a rich braise spiked with dark beer until they are fall-off-the-bone tender, these beer braised short ribs are hearty and satisfying. This recipe for Beer Braised Short Ribs is savory, cozy and sure to please.
Equipment
- 1 5 quart dutch oven
Ingredients
- 1 tbsp olive oil
- 3 pounds bone in beef short ribs
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 stalks celery, diced
- 2 large carrots, peeled and sliced
- 2 tbsp tomato paste
- 2 cups dark beer
- 2 cups beef broth
- 2 tbsp dried porcini mushrooms
- 1 tbsp dijon mustard
- 2 sprigs fresh thyme
- kosher salt, to taste
- black pepper, to taste
Instructions
- Preheat the oven to 350 degrees.
- Add olive oil to a dutch oven over medium heat. Generously season the short ribs with salt and pepper and brown the short ribs on each side in the dutch oven. Once the short ribs have browned remove them from the dutch oven.
- Add the onion, garlic, celery and carrots to the dutch oven and cook for 4-5 minutes. Stir in the tomato paste and cook for an additional minute.
- Return the short ribs to the pan and add in the beer, beef stock, dijon mustard, dried mushrooms and thyme. Bring to a simmer.
- Place the lid on the dutch oven and transfer to the over. Bake for 2.5 hours or until the meat is tender. Add salt and pepper to taste and serve as desired.
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