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 enjoy making these short ribs on cold nights when comfort food is needed most
Ingredients
- Meats: 1.5 kg (3.3 lbs) beef short ribs, bone-in, well-marbleled
- Vegetables: 2 large carrots, peeled and cut into chunks, 2 celery stalks, chopped, 1 large yellow onion, diced, 3 cloves garlic, minced
- Liquids: 500 ml (2 cups) amber ale (or another malty beer), 400 ml (1 2/3 cups) beef broth (low sodium preferred)
- Flavorings & Pantry: 2 tbsp tomato paste, 2 tbsp all-purpose flour, 2 tbsp vegetable oil, 2 tsp brown sugar, 2 sprigs fresh thyme (or 1 tsp dried), 1 sprig fresh rosemary (or 1/2 tsp dried), 2 bay leaves, 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 has become a staple for family dinners on cold weekends
Notes
Excellent with roasted root vegetables or polenta, and pairs well with malty amber ale or robust red wine
Required Tools
Large Dutch oven or heavy-bottomed pot with lid, chefs knife and cutting board, tongs, wooden spoon
Allergen Information
Contains gluten (beer, flour). May contain traces of celery. Check beer and broth labels for allergens if sensitive
Pin it 
This dish delivers rich flavors with minimal fuss making it a perfect cold night comfort food
Recipe Q&A
- → What cut of beef is best for braising in this dish?
Bone-in short ribs with good marbling work best as they become tender and flavorful during slow cooking.
- → Can I use different types of beer for the braising liquid?
Yes, malty amber ales are preferred for depth, but other darker beers add unique flavors depending on your taste.
- → How long should the ribs be cooked for optimal tenderness?
Slow braising for 2 to 2.5 hours at low temperature ensures the meat becomes very tender and nearly falls off the bone.
- → Are there good alternatives for the vegetables used?
Root vegetables like parsnips or turnips can replace or complement carrots and celery for added earthiness.
- → Is it necessary to sear the ribs before braising?
Searing the ribs develops a rich, caramelized crust that enhances the overall flavor of the dish.
- → Can I prepare this dish ahead of time?
Yes, refrigerating overnight allows flavors to deepen. Reheat gently before serving.