On chilly Midwestern evenings, there’s nothing quite like the comforting embrace of a hearty, slow-cooked meal. This Oven Beer Braised Short Ribs recipe takes me back to the days when my grandmother would prepare it in her cozy farmhouse kitchen, filling the rooms with mouth-watering aromas. Braising the short ribs in beer not only tenderizes the meat to perfection but also imparts a deep, rich flavor that’s hard to resist. It’s a dish rooted in tradition and is perfect for sharing with loved ones.
These succulent short ribs pair wonderfully with creamy mashed potatoes or a side of buttered noodles, which soak up the flavorful gravy beautifully. For a splash of color and a hint of freshness, consider a side of steamed green beans or a simple garden salad. Don’t forget to serve it with crusty bread to mop up all the delicious sauce!
Oven Beer Braised Short Ribs
Servings: 4
Ingredients
4 pounds beef short ribs
Salt and pepper to taste
2 tablespoons vegetable oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, minced
1 12-ounce bottle of dark beer
2 cups beef broth
2 tablespoons tomato paste
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried rosemary
Directions
Preheat your oven to 325°F (160°C). Season the short ribs generously with salt and pepper.
In a large ovenproof pot or Dutch oven, heat the vegetable oil over medium-high heat. Sear the short ribs on all sides until they are brown, about 10 minutes. Transfer the ribs to a plate and set aside.
In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another minute.
Pour in the beer to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for a couple of minutes.
Stir in the beef broth, tomato paste, bay leaves, thyme, and rosemary. Return the short ribs to the pot, making sure they are submerged in the liquid.
Cover the pot with a tight-fitting lid and place it in the preheated oven. Braise the short ribs for 2.5 to 3 hours, or until they are fork-tender.
Once the short ribs are done, remove the pot from the oven. Transfer the ribs to a serving platter and skim any excess fat from the surface of the sauce. Season the sauce to taste with additional salt and pepper if needed.
Serve the short ribs hot, smothered in the rich gravy.
