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.
I first served this dish on a chilly evening and instantly fell in love with the tender meat and rich flavors that filled my home.
Ingredients
- Beef short ribs: 1.5 kg (3.3 lbs) bone in, well marbled
- Carrots: 2 large, peeled and cut into chunks
- Celery stalks: 2, chopped
- Yellow onion: 1 large, diced
- Garlic: 3 cloves, minced
- Amber ale: 500 ml (2 cups) or another malty beer
- Beef broth: 400 ml (1 2/3 cups), low sodium preferred
- Tomato paste: 2 tbsp
- All purpose flour: 2 tbsp
- Vegetable oil: 2 tbsp
- Brown sugar: 2 tsp
- Fresh thyme: 2 sprigs or 1 tsp dried
- Fresh rosemary: 1 sprig or 1/2 tsp dried
- Bay leaves: 2
- 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 3 4 minutes per side). Remove and set aside.
- Step 3:
- In the same pot, add onion, carrots, and celery. Sauté for 5 6 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 2 2.5 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 recipe brings back warm family memories, especially during chilly nights when everyone gathers around the table to enjoy the comforting meal.
Serving Suggestions
Excellent with roasted root vegetables or creamy polenta for a complete comforting meal.
Allergen Information
Contains gluten from beer and flour. May contain traces of celery. Check beer and broth labels for allergens if sensitive.
Nutritional Information
Per serving: Calories 690, Total Fat 36 g, Carbohydrates 23 g, Protein 62 g.
Pin It This dish is perfect for slow cooking lovers and makes any dinner feel like a special occasion.
Recipe Questions & Answers
- → What type of beer is best for braising?
A malty amber ale works best, lending a rich, slightly sweet depth to the meat without overpowering flavors.
- → Can I prepare this dish ahead of time?
Yes, refrigerating overnight boosts the flavors, and gently reheating preserves the tenderness of the ribs.
- → How do I know when the ribs are done?
They should be very tender, nearly falling off the bone, after 2 to 2.5 hours of slow braising.
- → Are there easy substitutions for the vegetables?
Root vegetables like parsnips or turnips can replace carrots and celery for a similar hearty texture.
- → What side dishes complement the braised ribs?
Mashed potatoes, polenta, or crusty bread pair wonderfully to soak up the rich amber ale sauce.