Beer Braised Short Ribs

Who wouldn’t want a recipe for fall off the bone beer braised short ribs that are cooked in one pot?!

Beer Braised Short Ribs

Last year one of my closest blogging buddies Sophia brainstormed the idea of hosting a Beer Month with reviews, tastings and of course my favorite part – the recipes!

 

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I am far from a beer aficionado and can’t wait for next month to come when John Grayson is born and I can enjoy a nice cold beer on the back porch during a cookout. But until then a little goes in the food, and then John enjoys the leftover refreshment.

Beer Braised Short Ribs

Last month when I started brainstorming recipes for beer month it pained me a little bit to not be able to enjoy the beer that I was cooking with. I stayed a little safe on my choice of beer making sure I have had it before but decided to step out on my cooking. I had never cooked with short ribs and figured why not try it now?!

Beer Braised Short Ribs with Cinder Bock Beer

So the idea for some beer braised short ribs and Parmesan smashed potatoes was born. And we all know that John appreciates a meat and potatoes kind of meal. His dad even came up to visit up last week and I prepared this again!

Also don’t forget to check out other Beer Month participants below – you can also add some of your favorite beer recipes!

Beer Braised Short Ribs

  Menu of the Week

Beer Battered Fish Tacos with Avocado Corn Salsa
Black Bean Soup with Poblano Strip Salad
Quail with Roasted Vegetables

 

Beer Braised Short Ribs
 
Serves: 4
Ingredients
  • 3-4 pounds short ribs
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 2 cups carrots
  • ¾ cup roughly chopped white onion
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 tablespoon garlic, minced
  • 1½ cup beer (I used Samuel Adams Cinder Bock)
  • 3 sprigs fresh thyme
  • 2 teaspoons dried oregano
Instructions
  1. Preheat oven to 275 degrees
  2. Add olive oil and 1 tablespoon butter to large dutch oven. Heat over medium heat and once melted add in short ribs.
  3. Sear on each side for 2-3 minutes. Remove from pan to plate and cover with aluminum foil.
  4. Add remaining 2 tablespoons butter to dutch oven. Once melted, add in onion and carrots. Once softened (about 5 minutes) add in tomatoes and garlic. Cook for about 30 seconds.
  5. Deglaze pan with beer, scraping up the brown bits at the bottom. Bring to a boil, and then reduce to a simmer for 10 minutes.
  6. Add in herbs and short ribs.
  7. Cover with lid and cook in oven for 2 hours. Then serve.
Notes
Recommend serving over Parmesan Smashed Potatoes

About the author

Lauren Hall

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Comments

  1. Oh man beer and short ribs equals PARADISE! Beautiful work Lauren, I can feel that melting in my mouth as I type!

  2. omg Lauren these look simply mouthwatering!! love love love!!!

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