Beer-Braised Beef Short Ribs with Pickled Vegetable

Name: Beer-Braised Beef Short Ribs with Pickled Vegetables, Aged Cheddar, and Horseradish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon vegetable oil; 1 pound boneless short ribs, cut into 4 pieces; 1/2 small carrot, roughly chopped; 1/2 small yellow onion, roughly chopped; 2 garlic cloves, roughly chopped; 2 cups brown ale; 2 sprigs fresh rosemary; 1 teaspoon kosher salt; 1/2 teaspoon black peppercorns, roughly crushed; 2 tablespoons prepared horseradish; 1 baguette; 4 thick slices aged Cheddar cheese; 1 cup Pickled Vegetables (page 193)

Servings: persons

1 teaspoon vegetable oil
1 pound boneless short ribs, cut into 4 pieces
1/2 small carrot, roughly chopped
1/2 small yellow onion, roughly chopped
2 garlic cloves, roughly chopped
2 cups brown ale
2 sprigs fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon black peppercorns, roughly crushed
2 tablespoons prepared horseradish
1 baguette
4 thick slices aged Cheddar cheese
1 cup Pickled Vegetables (page 193)

1
Preheat the oven to 325F.
2
Add the oil to a large, heavy-bottomed, ovenproof skillet over medium-high heat.
3
Add the meat and sear until browned on all sides.
4
Remove the meat from the skillet and set aside.
5
Add the carrot, onion, and garlic to the same skillet and saute until caramelized.
6
Add the ale and deglaze.
7
Place the meat back into the skillet and add the rosemary, salt, and pepper.
8
Cover the skillet and transfer to the oven.
9
Braise for about 2 1/2 hours, until fork-tender.
10
Remove and transfer the meat to a clean skillet.
11
Keep oven on.
12
Strain the braising liquid and discard the fat.
13
In a bowl, combine the strained liquid and the horseradish, and pour over the meat.
14
Over low heat, glaze the meat as the liquid reduces.
15
Remove from the heat when the pot is almost dry.
16
Cut the baguette into four pieces and slice each in half.
17
Remove some of the bread from the top halves.
18
Slice the meat and distribute one piece on each bottom half of bread.
19
Spoon some of the liquids left in the skillet over the meat.
20
Place the cheese on top of the meat and transfer to the oven together with the top slices of bread.
21
Remove once the cheese is melted and the bread is toasted.
22
Spread some horseradish on the top slices (optional).
23
On the bottom halves, top the cheese with the pickled vegetables.
24
Close the sandwiches, cut into halves, and serve.

497

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 teaspoon vegetable oil, 1 pound boneless short ribs, cut into 4 pieces, 1/2 small carrot, roughly chopped, 1/2 small yellow onion, roughly chopped, and more.

Yes, Beer-Braised Beef Short Ribs with Pickled Vegetables, Aged Cheddar, and Horseradish 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.

That's it — enjoy your meal!

Beer-Braised Beef Short Ribs with Pickled Vegetables, Aged Cheddar, and Horseradish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions