Beer Braised Short Ribs
These dutch oven beer braised short ribs are perfect for cozy fall recipes like short rib tacos and short rib grilled cheese.
Equipment
Ingredients
- 3 pounds bone-in beef short ribs
- 1 tablespoon vegetable oil
- ½ medium yellow onion diced
- 1 medium roma tomato diced
- 1 medium green bell pepper diced
- 6 cloves garlic smashed
- 1 cup beef broth
- 1 cup beer
- 1 tablespoon brown sugar
- ¾ cup water
Seasoning Blend
- 2 teaspoons Mexican oregano
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon ground coriander
- ¼ teaspoon ground thyme
- ¼ teaspoon black pepper
Instructions
- First, preheat the oven to 350 degrees F. Next, combine the Mexican oregano, paprika, salt, ground coriander, ground thyme, and black pepper in a small bowl to make the seasoning blend.
- Rub the short ribs evenly with the seasoning blend, making sure to work the seasoning into the ribs with gentle pressure so it stays on the meat.
- Next, heat the vegetable oil in a dutch oven over medium high heat. Once it's very hot, brown the short ribs on all sides (this will only take 1 to 2 minutes or so per side). Use metal tongs to help sear the meat against the pan. Once browned, transfer to a large plate or cutting board.
- Lower the heat to medium. Add diced onion, tomato, bell pepper, and garlic cloves and sauté until softened, about 3 to 5 minutes.
- Next, add the beef broth and beer to the pan and stir to combine, gently scraping at the bottom of the pan to release any stuck-on spices or veggies. Then, stir in the brown sugar until dissolved.
- Finally, nestle the short ribs back into the braising liquid. Add water a little at a time until the ribs are mostly submerged in liquid (you might not need the full amount of water, depending on the size of your dutch oven). Cover the dutch oven and bake in the oven for 2 hours, flipping the ribs halfway through.
- When the ribs are done, they should be falling off the bone. Transfer the short ribs to a cutting board. Slice into small chunks and discard the bones.
- Next, strain the braising liquid and return to the dutch oven. Simmer over medium heat until reduced by a third, about 10 to 15 minutes.
- Finally, stir the short ribs back into the braising liquid. Once the meat is warmed through again, remove from heat and serve immediately or store in the fridge for up to 4 days.
Notes
Sizing your dutch oven: When you're picking up short ribs at the butcher, make sure they're going to fit in your dutch oven! Have the butcher cut them in half lengthwise if necessary. You want to make sure all the short ribs can fit in one or two layers in the bottom of your dutch oven, since they should be mostly submerged in braising liquid.
Scaling: If you're scaling this recipe up, you will likely need a larger dutch oven. Just keep this in mind when deciding how much to make!
Storing & reheating leftovers: Store leftover short ribs in an air-tight container in the fridge for up to 4 days. Reheat in the microwave (1 minute or so per serving) or in a frying pan over medium heat for about 5 to 7 minutes.
Serving suggestions: You can serve beef short ribs with mashed potatoes or veggies for dinner, but we also recommend trying it in recipes like short rib tacos or short rib grilled cheese sandwiches. It's such a versatile meat that tastes great in any number of recipes!
Nutrition
Calories: 355kcal | Carbohydrates: 6g | Protein: 33g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 98mg | Sodium: 456mg | Potassium: 711mg | Fiber: 1g | Sugar: 3g | Vitamin A: 199IU | Vitamin C: 19mg | Calcium: 37mg | Iron: 4mg
