These Beer Braised Short Ribs are an easy, hearty dinner. Serve them over mashed potatoes, with fries or a side salad, and you've got the ultimate comfort food meal.
If you crave comfort food, like I do 95% of the time, you will LOVE this beer braised short ribs recipe!
These beer braised short ribs are the ultimate comfort food. This dish blends the rich, deep flavors of slow-cooked meat with the malty, slightly hoppy notes of beer. As the short ribs braise slowly in the oven, they become incredibly tender, falling off the bone and absorbing the aromatic flavors of the cooking liquid.
The beer acts as a tenderizer, breaking down the collagen in the meat while adding a subtle bitterness that complements the sweet and savory notes from the vegetables.
It’s a meal that feels like a culinary hug—warm, hearty, and overflowing with flavor. It's one of my favorites, and I hope it will find a place in your dinner rotation as well.
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❤️ Why you'll love this recipe
I, personally, love this recipe so much -- and I think you will, too! Some of the reasons it's a great dinner recipe for home cooks:
- Ultimate comfort food flavors: This is a rich, meaty dish with big umami flavors that warms you right up on those days you are craving comfort food.
- Restaurant-quality at home: Enjoy the flavors of a high-end restaurant without leaving your kitchen.
- Make-ahead friendly: Perfect for meal prepping or entertaining, as the flavors only get better the next day.
- Versatile pairing options: Pairs well with a variety of sides, from mashed potatoes to creamy polenta or roasted Brussels sprouts and carrots.
- Easy to customize: Use your favorite beer (stout, ale, or porter) to tailor the flavor profile to your liking.
- Minimal hands-on time: After a quick sear, the oven does most of the work, leaving you free to relax or prepare other dishes.
🛒 Ingredient notes
- Short Ribs: Look for bone-in beef short ribs, as the bone adds extra flavor and helps keep the meat moist during braising. Choose well-marbled ribs for the most tender, juicy result.
- Beer: The choice of beer is key to the flavor profile. Dark beers like stouts and porters bring out deep, malty notes, while amber ales or IPAs add a slightly bitter, hoppy edge. Use your favorite beer or experiment with different types.
- Onions, Carrots, and Celery: Known as mirepoix, this trio of aromatics forms the flavor base of the dish, adding sweetness and depth. Dice them evenly for even cooking.
- Garlic: Fresh garlic adds a pungent, savory kick. Use whole cloves for a milder flavor or minced garlic for a stronger, more pronounced taste.
- Beef Broth: Adds a rich, savory backbone to the braising liquid. Use low-sodium broth if possible, so you can better control the saltiness of the dish.
- Tomato Paste: Provides a touch of acidity and umami, helping to thicken the sauce and balance the rich flavors of the meat and beer.
- Fresh Herbs (Thyme and Bay Leaves): These aromatic herbs infuse the braising liquid with earthy, fragrant notes. Fresh thyme works best, but dried thyme can be used in a pinch.
- Olive Oil: Used for searing the short ribs, adding a layer of flavor and helping to develop a caramelized crust on the meat.
- Salt and Pepper: Essential for seasoning the short ribs and enhancing all the other flavors in the dish. Generously season the meat before searing for the best results.
✅ Step-by-step instructions
This is an overview with basic instructions and step-by-step photos to help you make this dish. You'll find the full ingredients and detailed instructions in the printable recipe card at the bottom of this post.
- Preheat the oven to 300°F.
- Season the short ribs on all sides with 1 teaspoon salt and ½ teaspoon black pepper (reserve the rest for later).
- Heat olive oil in a Dutch oven over medium-high heat.
- Add the seasoned short ribs to the Dutch oven and sear.
- Remove browned short ribs and transfer to a plate; set aside.
- Next you'll sauté the vegetables.
- Then you'll dd the tomato paste, flour, bay leaves, thyme, and rosemary.
- Stir to combine, then add the beef stock. Stir and deglaze the bottom of the pan with the wooden spoon, scraping up any browned bits.
- Return the short ribs back to the pot on top of the vegetables.
- Pour the beer over the ribs and stir just to loosen the veggies a bit. Turn off the heat on the stovetop.
- Place the lid on the Dutch oven and place in the middle rack of the oven.
- Cook in the oven at 300°F for 2½ hours. The meat should be tender and falling off the bone.
👩🏻🍳 Recipe FAQs
Dark beers like stouts and porters are great for adding rich, malty flavors, while IPAs or amber ales add a slightly bitter, hoppy edge. Choose based on your preferred flavor profile.
Yes, this dish is even better the next day! The flavors have time to meld, and the sauce thickens. Simply store in an airtight container in the refrigerator, and reheat gently before serving.
Yes, searing the short ribs first locks in the juices and adds a depth of flavor through the Maillard reaction, creating a caramelized crust that enhances the overall taste.
If the sauce is too thin, you can simmer it on the stovetop after removing the ribs until it reduces to your desired thickness. Alternatively, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and cook until thickened.
After searing the ribs, transfer everything to a slow cooker and cook on low for 7-8 hours or on high for 4-5 hours until the meat is tender.
Store leftovers in an airtight container in the refrigerator for up to 4 or 5 days. You can also freeze this dish in a freezer safe airtight container for up to 2 months. Thaw completely in the refrigerator before reheating.
🍽 Serving ideas
This restaurant-quality dish is perfect for impressing guests at a dinner party or creating a cozy family meal.
The hearty, complex sauce created during the braising process pairs beautifully with creamy mashed potatoes or whipped sweet potatoes. It's also delicious served with crusty homemade French bread or vegan Fettuccine alfredo.
Bump up the nutrition content by serving it with roasted Brussels sprouts and carrots or mushroom marsala.
🍷 🥂 Wine pairings
This rich, hearty dinner recipe calls for an equally bold wine. Two of my top suggestions for wine pairings:
- Cabernet Sauvignon: The bold, tannic structure of Cabernet Sauvignon complements the rich, fatty texture of the short ribs, while its dark fruit flavors enhance the savory, caramelized notes of the dish.
- Zinfandel: A robust red with jammy berry flavors and a hint of spice, Zinfandel pairs well with the deep, complex flavors of beer braised short ribs, balancing the richness with its fruity profile.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you'll need:
- Dutch oven - you'll need at least a 4-quart Dutch oven or other large pot.
- Tongs - Kitchen tongs make it easy to flip over the short ribs and transfer the meat to a plate.
- Wooden spoon - Use a wooden spoon to stir the ingredients.
More comfort food recipes
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Beer Braised Short Ribs
Equipment
Ingredients
- 2 - 2½ pounds beef short ribs
- 1½ teaspoons kosher salt, divided
- 1 teaspoon ground black pepper, divided
- 2 Tablespoons extra virgin olive oil
- 1 small yellow onion, finely diced
- 1 medium to large carrot, diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- 2 Tablespoons tomato paste
- 1 Tablespoon all-purpose flour
- 2 bay leaves
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons chopped fresh rosemary leaves
- 1 Tablespoon chopped fresh parsley leaves, divided
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup beef stock
- 1 can stout beer
Instructions
- Preheat the oven to 300°F.
- Season the short ribs on all sides with 1 teaspoon salt and ½ teaspoon black pepper (reserve the rest for later).
- Heat olive oil in a Dutch oven over medium-high heat.
- Add the seasoned short ribs to the Dutch oven and sear on all sides, about 2 minutes per side.
- Remove browned short ribs and transfer to a plate; set aside.
- To the Dutch oven, add the onions, carrots, and celery. Stir, sautéing for 2-3 minutes, just until the vegetables are soft.
- Add the garlic, stir, and sauté for 1 more minute.
- Reduce the heat to medium. Add the tomato paste, flour, bay leaves, thyme, and rosemary. Stir to combine, then add the beef stock. Stir and deglaze the bottom of the pan with the wooden spoon, scraping up any browned bits.
- Return the short ribs back to the pot on top of the vegetables.
- Pour the beer over the ribs and stir just to loosen the veggies a bit. Turn off the heat on the stovetop.
- Place the lid on the Dutch oven and place in the middle rack of the oven.
- Cook in the oven for 2½ hours. The meat should be tender and falling off the bone.
Notes
Nutrition
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
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