Braised Short Ribs

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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.

Prep Time20

Cook Time3

Total Time3 20

Course: Main Course

Cuisine: American

Keyword: beef short ribs, braised beef short ribs, braised short ribs recipe, dutch oven braised short ribs, short braised ribs, slow cooker braised short ribs

Servings: servings

Calories: 431kcal

Equipment

Dutch Oven, 6-Quart

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

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 and is 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.

Nutrition