Beer Braised Beef Short Ribs
Prep time
Cook time
Total time
These beer braised beef short ribs will have you licking the pan for every last drop. Just add noodles or mashed potatoes and dinner's ready.
Recipe type: Dinner
Cuisine: American
Serves: 4
  • 3 - 4 Pounds Beef Short Ribs
  • 2 Tablespoons Grapeseed or Vegetable Oil
  • 1½ Cups Dark Beer (like Guinness)
  • 2 Carrots (roughly chopped)
  • 1 Onion (thinly sliced)
  • 7 Cloves Garlic (roughly chopped)
  • 1 Tablespoon Tomato Paste
  • 2 Tablespoons Cocoa (the unsweetened kind)
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 1 Cup Chicken Stock
  1. Sprinkle all sides of the beef ribs with salt and pepper.
  2. Add the oil to a large Dutch oven and heat over medium high heat.
  3. Once oil is hot, add the short ribs to the pan and brown them on the 3 meaty sides. This should take roughly 7 minutes per side.
  4. Remove the short ribs to a plate and set aside.
  5. Add the carrots, onions and garlic to the pan. And continue cooking over medium high heat and add a good pinch of salt and a few grinds of pepper. While stirring, scrape up any browned bits from the pan.
  6. Pre-heat oven to 350 degrees Farenheit.
  7. Continue to cook vegetables until the onions have softened (about 10-15 minutes).
  8. Stir in the tomato paste and cocoa.
  9. Cook until the tomato paste becomes a deep brown color.
  10. Stir in the beer and scrape up any browned bits stuck on the pan.
  11. Continue cooking for 10 minutes (stir occasionally).
  12. Add the short ribs back to the pan, along with any drippings.
  13. Cover, remove from heat and slide pan into the oven.
  14. Cook for 3 hours.
  15. Remove pan from oven and turn heat up to 400 degrees Farenheit.
  16. Take the short ribs out of the Dutch oven and lay them on a rimmed baking sheet.
  17. When the oven comes to temperature, slide the short ribs on the top rack of the oven and let cook for 10 minutes (this will crisp up the outsides).
  18. While the ribs are crisping up, strain the juices from the Dutch oven into a medium saucepan.
  19. Add the chicken stock to the pan and heat over medium high heat. Continue cooking until liquid has reduced by half.
  20. Serve the short ribs over mashed potatoes, noodles or polenta and drizzle some of the gravy over top.
  21. Serve.
You could add beef stock to the gravy instead of the chicken stock if you like. I think the chicken stock gives it a better flavor. This dish also tends to be a bit fatty. You can lighten it up a bit by skimming the fat from the drippings before making up the gravy.
Recipe by My Man's Belly at