Beer Braised Short Ribs Image

Beer Braised Short Ribs

Mary's Kitchen Crush - "Myra the Entertainer"

Prep Time
Cook Time


  • 2 tablespoons (30ml) canola oil, divided
  • 4 English cut short ribs (4-to 5-inches (10-12cm) long)
  • 1 teaspoon (5g) kosher salt
  • ½ teaspoon (3g) freshly ground black pepper
  • 4 carrots, peeled and roughly chopped
  • 3 celery stalks, roughly chopped
  • 1 yellow onion, roughly chopped
  • 5 cloves garlic, smashed and peeled
  • 1 tablespoon (10g) finely chopped rosemary
  • 2 tablespoons (30ml) tomato paste
  • 350ml bottle stout (about 1 1/2 cups)
  • 2 cups (475ml) reduced-sodium beef broth, plus more if needed
  • 1-½ tablespoons (25g) unsalted butter
  • 1-½ tablespoons (25g) all-purpose flour
  • 1 tablespoon (8g) finely chopped parsley


  1. Preheat the oven to 375F (190C)
  2. Heat 1 tablespoon (15ml) oil in a Dutch oven over medium-high heat. Season short ribs liberally with salt and pepper and sear until well browned on each side, about 6 minutes, flipping halfway. Remove ribs to a plate and set aside.
  3. Heat remaining oil in Dutch oven; add carrots, celery, onion, garlic and rosemary. Cook until onions have softened, about 5 minutes. Stir in tomato paste and cook for one minute.
  4. Add short ribs back in to Dutch oven with stout and stock and bring to a boil (braising liquid should come to within ½-inch (1 1/2 cm) of top of ribs, add more stock if needed). Reduce heat to a simmer and cook uncovered for 15 minutes.
  5. Cover Dutch oven and transfer to oven. Braise for 2 hours.
  6. Remove from oven, transfer meat and bones to a plate and allow the remaining broth to cool for 10 minutes. Strain out vegetables and discard, reserving braising liquid.
  7. Melt butter over medium-low heat in a large non-stick skillet. Whisk in flour and cook, stirring, for one minute. Gradually whisk in the braising liquid and allow to cook until slightly thickened, about 1 to 2 minutes, adding a splash more broth if sauce is too thick. Add ribs to sauce to skillet along with parsley to serve.