Beer Braised Beef Short Ribs – a delicious recipe with beef short ribs, olive oil, yellow onion, garlic, dark beer, beef stock. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Season the ribs with salt and pepper. Let sit at room temperature one hour before cooking.
2
Preheat oven to 300. Pour the olive oil into a large dutch oven pan and preheat over medium heat. Add the ribs and brown each side; about 3 minutes per side. Remove the ribs from the dutch oven and set aside on a plate.
3
While the ribs are browning, peel the onion and garlic and finely mince. Add both to the dutch oven once the ribs are finished browning. Stir and cook for 2 minutes. Add the ribs to the dutch oven pan.
4
Pour the dark beer over the ribs. Cover the pan with the lid and slide into the oven. The total cooking time is 3 hours. After each hour, stir and add some of the beef stock until all is used. After 3 hours the meat should begin to fall from the bones.
5
The last 30 minutes, remove the lid and finish cooking. Remove from the oven and let set for 10 minutes.
6
Remove the ribs from the dutch oven and set on a serving plate.
7
Place the dutch oven on the stove. Over medium heat, gently reduce the broth, until thickened. This will take about 15 minutes.
8
Spoon the thickened sauce over the top of the ribs.
9
Serve. Eat.
835
kcal
Calories
46
g
Fat
44
g
Carbs
68
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 pounds lb. beef short ribs, 2 tablespoons olive oil, 1 medium yellow onion, 5 garlic cloves, and more.
Yes, Beer Braised Beef Short Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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