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.

A plate with braised beef ribs on a plate with mashed potatoes and carrots.

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.

The braising liquid in a Dutch Oven covering beef short ribs.

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.

Beef braised short ribs in a Dutch Oven.

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.

A slotted spatula in a pot with braised short ribs.

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.

Birdseye view of braised beef ribs served on a bed of mashed potatoes and vegetables.

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

Dana

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.