Amber-Glowed Beer-Braised Short Ribs

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.

This recipe produces tender meat that almost falls off the bone making it a favorite for family dinners.

Ingredients

• Beef short ribs: 1.5 kg (3.3 lbs) bone-in well marbled
• Carrots: 2 large peeled and cut into chunks
• Celery stalks: 2 chopped
• Yellow onion: 1 large diced
• Garlic cloves: 3 minced
• Amber ale: 500 ml (2 cups) or another malty beer
• Beef broth: 400 ml (1 2/3 cups) low sodium preferred
• Tomato paste: 2 tbsp
• All purpose flour: 2 tbsp
• Vegetable oil: 2 tbsp
• Brown sugar: 2 tsp
• Fresh thyme: 2 sprigs or 1 tsp dried
• Fresh rosemary: 1 sprig or 1/2 tsp dried
• Bay leaves: 2
• Salt and 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.

Save Pin

This dish has become a beloved family classic often served during chilly weekend gatherings.

Serving Suggestions

Pair with roasted root vegetables or creamy polenta for a complete hearty meal perfect for fall and winter evenings.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Allergen Information

Contains gluten from beer and flour. Check labels if sensitive to allergens and substitute accordingly.

Save Pin

Enjoy this comforting meal that’s sure to please your loved ones every time.

Questions & Answers

→ What is the purpose of using amber ale in the braising liquid?

Amber ale adds a malty sweetness and depth of flavor, enriching the braising liquid and complementing the beef's richness.

→ Can I prepare this dish in advance?

Yes, refrigerating overnight allows flavors to meld and enhances the overall taste when reheated gently.

→ What vegetables are used in this dish?

Carrots, celery, and yellow onions create a flavorful base and add texture when slow-cooked with the meat.

→ How can I make this dish gluten-free?

Use gluten-free flour for thickening and substitute the amber ale with a gluten-free malt beverage to maintain flavor.

→ What are good side dishes to serve with these braised ribs?

Mashed potatoes, crusty bread, roasted root vegetables, or creamy polenta complement the rich sauce well.

→ How do I achieve tender, fall-off-the-bone ribs?

Slow braising at a low oven temperature for 2 to 2.5 hours breaks down connective tissue, rendering tender meat.