Ingredients for Beer Braised Short Ribs
- 3 lbs bone-in short ribs
- 1 teaspoon salt and ½ teaspoon black pepper
- 4 tablespoons olive oil
- 2 carrots, chopped
- 1 large onion, chopped
- 2 celery stalks, chopped
- 4 cloves minced garlic
- 1 (12-ounce) bottle beer
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons Dijon mustard
- 1 cup beef broth
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How to Make Beer Braised Short Ribs
- Preheat oven to 300°F (150°C).
- Season 3 lbs bone-in short ribs generously with salt and freshly ground black pepper.
- Set aside.
- Heat a heavy-bottomed roasting pan over medium-high heat. Add 3 tablespoons olive oil.
- Sear short ribs on all sides until deeply browned, about 2-3 minutes per side. This seals in the juices.
- Transfer seared ribs to a plate.
- Add 1 tablespoon olive oil to the pan. Reduce heat to medium.
- Add 1 large chopped onion, 2 chopped carrots, 2 stalks chopped celery, and 4 cloves minced garlic.
- Sauté for 7-10 minutes, stirring occasionally, until vegetables are softened.
- Add 1 (12-ounce) bottle of beer (stout or porter recommended), 1 (28-ounce) can crushed tomatoes, 2 tablespoons Dijon mustard, and 1 cup beef broth.
- Increase heat to high, then carefully nestle the short ribs into the sauce.
- Cover the pan tightly with aluminum foil.
- Braise in the preheated oven for 3-4 hours, or until the short ribs are fork-tender.
- Remove from oven and let rest for 15 minutes. Skim off excess grease.
- Serve the short ribs over your favorite noodles, rice, or with crusty bread for dipping into the delicious sauce.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
39g
Fat
268g
Carbs
8g
