Save 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.
I first served this cozy dinner to family on a chilly evening and it was an instant favorite everyone keeps asking for.
Ingredients
- Meats: 1.5 kg (3.3 lbs) beef short ribs, bone in, well marbled
- Vegetables: 2 large carrots, peeled and cut into chunks, 2 celery stalks, chopped, 1 large yellow onion, diced, 3 cloves garlic, minced
- Liquids: 500 ml (2 cups) amber ale (or another malty beer), 400 ml (1 2/3 cups) beef broth (low sodium preferred)
- Flavorings & Pantry: 2 tbsp tomato paste, 2 tbsp all purpose flour, 2 tbsp vegetable oil, 2 tsp brown sugar, 2 sprigs fresh thyme (or 1 tsp dried), 1 sprig fresh rosemary (or 1/2 tsp dried), 2 bay leaves, Salt and freshly ground 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 This recipe always brings our family together around the table for warm and memorable meals.
Serving Suggestions
Excellent served with roasted root vegetables or creamy polenta for a comforting meal.
Allergen Information
Contains gluten from beer and flour. May contain traces of celery. Always check labels if sensitive.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
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Enjoy this hearty meal with your loved ones for a cozy and satisfying dining experience.
Recipe FAQs
- → What cut of meat works best for this dish?
Bone-in, well-marbled beef short ribs provide the ideal texture and flavor for slow braising.
- → Can I use a different type of beer?
Yes, a malty amber ale enhances flavor, but other beers with a similar profile will work well.
- → How long should the ribs braise for optimal tenderness?
Braising for 2 to 2.5 hours at low heat ensures the meat becomes tender and almost falls off the bone.
- → Are there alternatives for gluten-sensitive diets?
Yes, substitute gluten-free beer and flour to make a gluten-free version without sacrificing taste.
- → What sides pair well with this hearty dish?
Roasted root vegetables, creamy mashed potatoes, or crusty bread complement the rich flavors beautifully.
- → How can I enhance the flavor if prepared in advance?
Refrigerate overnight and reheat; this allows flavors to meld and deepen for a richer taste.