Pin it 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 to my family on a cold winter night, and it quickly became a weekend favorite.
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: 3 cloves, 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 freshly ground black pepper: to taste
Instructions
- Prepare ribs:
- Pat the short ribs dry and season generously with salt and pepper.
- Sear ribs:
- Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned about 3 4 minutes per side. Remove and set aside.
- Sauté vegetables:
- In the same pot add onion carrots and celery. Sauté for 5 6 minutes until softened and lightly browned. Stir in garlic and cook for 1 minute.
- Add tomato paste and flour:
- Stir until vegetables are coated and mixture is fragrant about 2 minutes.
- Add liquids and seasonings:
- Pour in amber ale scraping up browned bits from bottom. Add beef broth brown sugar thyme rosemary and bay leaves. Stir to combine.
- Return ribs:
- Put short ribs and juices back to the pot nestling into liquid and vegetables.
- Braise:
- Bring to simmer then cover and transfer to preheated oven at 160°C 325°F. Braise for 2 to 2 5 hours until meat is very tender and almost falling off the bone.
- Finish:
- Remove pot from oven skim excess fat if desired. Discard bay leaves and herb stems. Taste and adjust seasoning.
- Serve:
- Serve short ribs and vegetables with plenty of sauce accompanied by crusty bread or creamy mashed potatoes.
Pin it This recipe always brings everyone together around the table enjoying a warm and comforting meal.
Notes
Excellent with roasted root vegetables or polenta. Pair with a malty amber ale or a robust red wine.
Required Tools
Large Dutch oven or heavy-bottomed pot with lid Chefs knife and cutting board Tongs Wooden spoon
Allergen Information
Contains gluten beer flour May contain traces of celery Check beer and broth labels for allergens if sensitive.
Pin it 
This slow braise technique yields melt in your mouth ribs that impress every time.
Recipe Questions & Answers
- → What cut of meat is best for slow braising in this dish?
Bone-in beef short ribs with good marbling are ideal, as the fat renders down during the long cooking, resulting in tender and flavorful meat.
- → Can I use a different type of beer in the braising liquid?
Yes, a malty amber ale adds depth, but you can substitute other malty beers for different flavor profiles while keeping richness intact.
- → Are there tips to achieve the best browning on the meat?
Pat the ribs dry and sear them over medium-high heat in vegetable oil until deeply browned on all sides to develop intense flavor.
- → How do the root vegetables enhance the dish?
Carrots, celery, and onions soften and release natural sweetness during cooking, contributing to the sauce's complexity and balance.
- → What are suitable side options to serve with the braised ribs?
Crusty bread, creamy mashed potatoes, or roasted root vegetables complement the rich meat and sauce beautifully.
- → Can this dish be adapted for gluten-free diets?
Yes, substitute gluten-free flour and gluten-free beer in the braising liquid to make it suitable for gluten-sensitive diets.