How To Make Beer Braised Short Ribs

Cooked in a beer, tomato, and Worcestershire sauce in a slow cooker or on the stovetop, beer-braised short ribs are luscious and delightfully tender. It’s a delicious and comforting Dinner Recipe that the whole family is sure to love.

The recipe for Beer-Braised Short Ribs is the definition of comfort food. The beef rib is braised in a delicious broth that has several flavor layers while being cooked slowly. By the time it is finished, the soft flesh simply comes off the rib bone because while it cooks, the meat absorbs the taste and fluids from the cooking liquid.

Despite the lengthy cooking time, this dish is still quite simple to prepare. Short ribs braised in beer need very little active cooking time and only a few minutes of preparation. For the most part, all that has to be done is to let the fragrant broth and the meat simmer slowly and subtly. The instructions include both a slow cooker and a dutch oven option for you to choose from. Because you can complete the preparation early in the day and have plenty of time to prepare sides and get ready to host, it makes a terrific supper for guests.

Beer may break down some of the meat’s harder portions during long cooking, creating a meal that is more delicious and moist. Any dark beer will do when it comes to selecting the right kind to utilize. Try a dark American lager, dark beer, or dark ale. All members of the family may still savor this delectable dish because the alcohol will be cooked out.

What are Short Ribs?

The front of the cow’s lower rib cage is where the short ribs are taken from. Depending on whether the meat is from the brisket, chuck, or plate portion of the cow, its thickness might vary. Because the rib bone is shorter than that of back ribs, they are known as short ribs, yet they typically have bigger portions of flesh attached.

How to Make Beer Braised Short Ribs

Prep time: Start by seasoning the meat with salt and pepper during preparation. Then coat it completely with flour. To avoid having too much, tap off any extra that is on the side.
Sear: To sear, add oil to a dutch oven or another big pot with a cover. Cook the floured ribs for 4-5 minutes on each side in the bottom of the saucepan over medium heat. The meat should be taken out and placed aside.
Braising mixture: Medium onions should be sliced and cooked for 5–6 minutes, or until they start to caramelize. Add the minced garlic cloves once the onions have become transparent, and simmer for an additional 30 seconds. Pour the beer, tomato sauce, Worcestershire sauce, and crushed tomatoes into a bowl to create the sauce. Stir well to mix.
Dutch oven method: Using the Dutch oven method, return the steak to the pan and toss to coat it with the sauce. Cook the meal on low for three hours with a cover on.
Slow Cooker recipe: Cooking beef in a slow cooker is an additional choice. Simply place the meat in the slow cooker along with the braising liquid. For eight hours, cook on low with a cover.

Key Ingredients in Beer Braised Short Ribs

Beef Short Ribs: Short ribs of beef should be well-marbled, meaty, and low in fat when choosing short ribs. For the ideal balance of meat, fat, and bone, use chuck short ribs. You’ll need approximately a half-pound of meat per serving, and it should be securely connected to the bone.
Dark Beer: For the beer braising liquid, you can use stout, amber, or a dark lager. If you don’t have a darker beer, choose a lager, pilsner, or kolsch that has a milder flavor.
Onions and garlic: Aromatic foods like onions and garlic improve the short ribs’ meat taste.
Canned Tomatoes: Tomato paste and crushed tomatoes from a can combine with beer to make a delicious braising liquid. They aid in combining the dish’s other complex tastes.

Slow Cooker Beer Braised Short Ribs

Season short ribs with salt and pepper, then roll in flour and tap off excess.
Sear short ribs on all sides, then remove from pan and add onions.
Cook onions for 4-5 minutes, adding garlic in the last 30 seconds until fragrant.
Add beef, onion mixture, crushed tomatoes, beer, tomato paste, and Worcestershire sauce to a Crock Pot.
Cook on low for 8 hours.

Instant Pot Beer Braised Short Ribs

Salt and pepper the short ribs before rolling them in flour and tapping off the excess.
Place the short ribs in the Instant Pot and sear them on both sides before removing them and adding onions.
Cook the garlic for the final 30 seconds after cooking the onions for 4–5 minutes.
12 cup beer is used to deglaze the instant pot.
Fill the Instant Pot with the meat, onion combination, smashed tomatoes, remaining beer, tomato paste, and Worcestershire sauce.
Cook for 45 minutes under high manual pressure, followed by a 15-minute natural release.

Variations on Beer Braised Short Ribs

Beer alternatives: Since the alcohol in the beer boils off, this dish is ideal for families. There are other alternatives you might try if you don’t want to use beer. You may use beef stock, mushroom stock, or apple juice for dark lager. Additionally, you may drink drinks like root beer or coke. Any of these items will provide delicate meat that is flavorful and varied.
Vegetables: You may cook some of your favorite vegetables with the meat, such as celery, carrots, red onion, and red onion.
Seasonings: You may mix in some of your favorite seasonings with your braising liquid to play around with the tastes. It would taste fantastic to add a bay leaf, fresh thyme, basil, freshly ground cumin, paprika, or celery salt.

Ingredients

4 pounds bone-in beef short ribs
2 teaspoons kosher salt
1 teaspoon coarse ground black pepper
1/3 cup flour
3 tablespoons vegetable oil
1 yellow onion , diced
4 garlic cloves , minced
15 ounces crushed tomatoes
24 ounces beer , or beef broth
6 ounces tomato paste
3 tablespoons Worcestershire sauce

Instructions

Season the beef ribs with salt and pepper.
Roll in flour, tap off excess.
Add oil to a large pot on medium-high heat.
Sear all the sides of the short ribs, about 4-5 minutes on each side.
Remove the beef and add in the onions, cooking for 5-6 minutes or until translucent and just beginning to caramelize.
Stir in the garlic and cook for 30 seconds until fragrant.
Add in the crushed tomatoes, beer, tomato paste, and Worcestershire sauce until well combined.
Put the beef back into the pot, cover, and cook for 3 hours or until fork-tender.
If using a slow cooker, cook on low for 8 hours.
Serve with mashed potatoes, grits, or egg noodles.

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