Looking for a hearty, comforting dinner? These easy beef short ribs are slow-braised in beer and beef broth until they’re juicy, flavorful, and fall-off-the-bone tender. This recipe comes from a family tradition and always turns out delicious.
Why You’ll Love This Recipe
- Packed with rich, savory flavor
- Simple ingredients, easy steps
- Perfect for family dinners or weekend meals
- Makes your kitchen smell amazing
Ingredients
Serves 4
- 1 pound beef short ribs
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, sliced
- 1 garlic clove, minced
- 1 can (12 oz) stout beer
- 1 cup beef stock
How to Make Beef Short Ribs
- Season and Dredge the Ribs. Sprinkle the short ribs with salt and pepper. Dredge each rib in flour and shake off the extra.
- Brown the Ribs. In a large Dutch oven or deep skillet, heat olive oil and butter over medium-high heat. Brown the ribs for about 5 minutes per side. Remove them and set aside.
- Sauté the Onion and Garlic. In the same pot, cook the onion and garlic for about 5 minutes or until soft.
- Deglaze and Add Liquids. Return the ribs to the pot. Pour in the beer while scraping the bottom to release any browned bits. Add the beef stock.
- Braise Low and Slow. Cover the pot and simmer on low heat for about 2 hours or until the meat is fork-tender.
- Serve and Enjoy. Serve hot with mashed potatoes, egg noodles, or roasted veggies.
What to Serve With Braised Short Ribs
These short ribs go well with simple, comforting sides like:
- Creamy Mashed Potatoes
- Roasted Root Vegetables
- Steamed Green Beans
- Buttered Egg Noodles
- Crusty Bread
Leftovers and Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat gently in a skillet or microwave
- The sauce thickens over time, making leftovers even better
Helpful Cooking Tips
- You can use red wine instead of beer for a different flavor
- If the ribs are fatty, let the sauce cool and skim off the fat before serving
- For extra tenderness, cook the ribs in a slow cooker on high for 6 hours
Nutrition Information (Per Serving)
- Calories: 364
- Fat: 27g
- Carbs: 10g
- Protein: 13g
- Sodium: 651mg
- Cholesterol: 54mg
Final Thoughts
This braised beef short ribs recipe is simple, delicious, and a guaranteed hit with anyone who loves hearty, home-cooked meals. Whether you use beer, red wine, or beef broth alone, the result is always full of deep flavor and tender meat.
Tip: Don’t skip the browning step, it adds so much flavor!
Beef Short Ribs
These tender beef short ribs are slow-braised in a rich blend of beer and beef broth for deep, comforting flavor. This simple recipe is perfect for cozy dinners and guaranteed to impress.
Ingredients
Equipment
Method
- Season the beef short ribs with salt and pepper. Dredge them in flour and shake off any extra flour.
- In a Dutch oven, heat the olive oil and butter over medium-high heat. Brown the short ribs on all sides, about 5 minutes per side. Remove and set aside.
- Add the sliced onion and minced garlic to the pot. Sauté until softened, about 5 minutes.
- Return the short ribs to the pot. Pour in the beer and scrape the bottom to release any browned bits. Add the beef stock.
- Cover and reduce heat to low. Let the ribs simmer gently for about 2 hours, or until the meat is very tender.
- Serve warm with your favorite sides such as mashed potatoes or egg noodles.
Notes
You can use red wine instead of beer for a different flavor profile. To reduce fat, let the sauce cool and skim off any fat from the surface before reheating and serving.