Pin It 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 recipe has become a favorite comfort food for me during cold season, reminding me of warm family dinners filled with laughter and good food
Ingredients
- Meats: 1.5 kg (3.3 lbs) beef short ribs, bone-in, well-marbled
- Vegetables: 2 large carrots, peeled and cut into chunks, 2 celery stalks, chopped, 1 large yellow onion, diced, 3 cloves garlic, minced
- Liquids: 500 ml (2 cups) amber ale (or another malty beer), 400 ml (1 2/3 cups) beef broth (low sodium preferred)
- Flavorings & Pantry: 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 34 minutes per side). Remove and set aside
- Step 3:
- In the same pot, add onion, carrots, and celery. Sauté for 56 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 22.5 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
Pin It This dish always brings my family together around the table, sharing stories and enjoying hearty comfort food
Notes
Excellent with roasted root vegetables or polenta
Required Tools
Large Dutch oven or heavy-bottomed pot with lid, Chefs knife and cutting board, Tongs, Wooden spoon
Allergen Information
Contains gluten (beer, flour). May contain traces of celery. Check beer and broth labels for allergens if sensitive
Pin It Enjoy these rich, tender ribs with your favorite sides for a truly satisfying meal
Recipe Questions & Answers
- → What cut of meat works best for this dish?
Bone-in beef short ribs with good marbling ensure the meat stays tender and flavorful during slow braising.
- → Can I use a different type of ale or beer?
A malty amber ale is preferred for its depth, but other beers with similar malt profiles can be substituted.
- → How do I know when the ribs are done braising?
The meat should be very tender, almost falling off the bone when a fork is inserted easily.
- → What vegetables complement this braised meat?
Carrots, celery, and onions add sweetness and savory depth to the braising liquid and finished dish.
- → Can this be prepared ahead and reheated?
Yes, letting it rest overnight enhances the flavors, and gentle reheating retains tenderness and moisture.