Braised short ribs are a rich, comforting dish made by slowly cooking beef ribs until they become tender and flavorful. Simmered in a savory broth, the meat absorbs deep flavors and falls off the bone.
Perfect for a cozy meal, they pair well with mashed potatoes or crusty bread to soak up the sauce.

Why You'll Love This Recipe
Rich and flavorful – The combination of dark beer and beef broth creates a deep, hearty sauce.
Fork-tender texture – Slow cooking ensures the beef short ribs are fall-apart tender.
Perfect for special occasions – A restaurant-quality dish that's surprisingly easy to make at home.
Versatile – Serve over mashed potatoes, polenta, or buttery noodles for a complete meal.
Make-ahead friendly – Flavors develop even more when made a day in advance.
Ingredients in This Braised Short Ribs Recipe
- beef short ribs, sliced
- Salt and black pepper to taste
- vegetable oil
- large onion, finely chopped
- carrots, peeled and diced
- cloves of garlic, minced
- tomato paste
- dried thyme
- smoked paprika
- bay leaves
- dark beer (stout or porter) or substitute with an additional cup of beef broth or use red wine
- 2 cups beef broth
- Fresh parsley, chopped

How to Make Braised Short Ribs
- Preheat oven to 325°F (163°C).
- Season beef short ribs with salt and black pepper.
- Heat vegetable oil in a Dutch oven or other oven-safe pot over medium-high heat. Brown the short ribs on all sides, then transfer to a plate. Remove excess fat from the pot if needed.
- In the same pot, sauté onion and carrots until softened, about 5 minutes.
- Stir in minced garlic and cook for an additional 1-2 minutes.
- Add tomato paste, thyme, smoked paprika, and bay leaf. Stir and cook for 2-3 minutes.
- Return the short ribs to the pot and pour in the dark beer and beef broth, ensuring the ribs are partially submerged in the braising liquid. White or red wine can also be used as an alternative for added depth of flavor.
- Bring to a simmer, cover, and transfer to the oven. Braise for 2 to 2 ½ hours until the meat is tender.
- Remove from the oven, discard the bay leaf, and use a slotted spoon to transfer the short ribs to a serving dish. Garnish with fresh parsley before serving.

Beer Alternatives
If you prefer not to use beer in this braised beef short ribs recipe, here are some great alternatives:
Red Wine – Such as Cabernet Sauvignon adds a deep, rich flavor similar to beer, perfect for braising meats.
Beef Stock Only – Enhances the beefy taste without adding alcohol. Add one cup in place of the beer
Balsamic Vinegar and Water – A tangy, slightly sweet alternative that adds complexity.
Apple Cider – Provides a mild sweetness that balances the savory flavors.
Cranberry Juice – A unique option that offers a touch of tartness while complementing the beef.

Quick Tips
Choose the right liquid – Stout or porter adds depth, but dark beer works well. Red wine is a great substitute, as well as Balsamic vinegar for a nonalcoholic meal.
Sear for flavor – Browning the short ribs first enhances the dish’s richness. Make sure to save all those browned bits from the bottom of the pot
Make ahead – The flavors improve overnight, making leftovers better the next day.
Strain the sauce – For a smoother texture, strain and reduce the sauce before serving using a fine mesh strainer.
Use tougher cuts of meat – Short ribs are ideal for braising, but tough cuts of meat like chuck roast or beef shank can also be used.

Ways to Make Braised Beef
If you're short on time or prefer a different cooking process, try these quick alternatives:
Instant Pot – Sear the short ribs using the sauté function until golden brown, then remove them and sauté the onions and carrots. Add the remaining ingredients, and scrape the bottom of the pot to remove any brown bits from being stuck to bottom of the liner. Return the beef ribs to the pot, and pressure cook on high for 45 minutes with a natural release before removing the lid to lock in flavor and tender meat.
Slow Cooker – Brown the short ribs in a skillet, then transfer them to the slow cooker along with the vegetables and braising liquid. Cook on low for 6-8 hours or high for 4-5 hours until tender.

How to Store Beer Braised Short Ribs
Refrigerate – Store in an airtight container for up to 3 days.
Freeze – Place in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat – Warm in a covered pot over low heat until heated through.
For another delicious beef option, try making Beef Bourguignon in the pressure cooker. This classic French dish, featuring tender beef simmered in a rich red wine sauce, offers a delicious depth of flavor and can be made in a fraction of the time using the Instant Pot.
Another dinner option is Instant Pot Beef Stew; it's made with chuck roast and is simple to make, so it's perfect for a nice Sunday dinner.
📖 Recipe
Braised Short Ribs
Equipment
Ingredients
- 2 pounds beef short ribs sliced
- 2 tablespoons vegetable oil
- 1 large onion finely chopped
- 2 carrots peeled and diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon smoked paprika
- bay leaves
- (2) 11 ounce bottles of dark beer stout or porter or substitute with an additional cup of beef broth
- 2 cups beef broth
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Preheat oven to 325°F (163°C).
- Heat vegetable oil in a Dutch oven or other oven-safe pot over medium-high heat. Brown the short ribs on all sides, then transfer to a plate. Remove excess fat from the pot if needed.2 pounds beef short ribs, Salt and black pepper, 2 tablespoons vegetable oil
- In the same pot, sauté onion and carrots until softened, about 5 minutes.1 large onion, 2 carrots
- Stir in minced garlic and cook for an additional 1-2 minutes.3 cloves garlic
- Add tomato paste, thyme, smoked paprika, and bay leaves. Stir and cook for 2-3 minutes.2 tablespoons tomato paste, 2 teaspoons dried thyme, 1 teaspoon smoked paprika, bay leaves
- Return the short ribs to the pot and pour in the dark beer and beef broth, ensuring the ribs are partially submerged in the braising liquid. White or Red wine can also be used as an alternative for added depth of flavor.(2) 11 ounce bottles of dark beer, 2 cups beef broth
- Bring to a simmer, cover, and transfer to the oven. Braise for 2 to 2 ½ hours until the meat is tender.
- Remove from the oven, discard the bay leaves, and use a slotted spoon to transfer the short ribs to a serving dish. Garnish with fresh parsley before serving.Fresh parsley
Notes
Nutrition
Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
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