Beef short ribs are maybe the best cut in the world for braising. Well, in my opinion at least :). Frequently we’ll braise short ribs in a mixture of red wine and beef broth, but this recipe substitutes a stout beer for the wine. The beer adds a roasty, rich flavor that makes this taste different than the classic red wine recipe. To help bring out the roastiness and richness of the beer, we’re using butter to sear the short ribs, rubbing the short ribs in mustard and adding more garlic than we use in our red wine braised short rib recipe. Compare it to the red wine braised short recipe, pick your favorite and give it a try at home! Let us know if you made any tweaks to the recipe in the comments below. We’d love to hear what you think!
- 4 lb(s) Leahy’s Angus Beef Short Ribs
- 6 clove(s) Garlic (minced)
- 3 Carrot (chopped)
- 2 Yellow Onion (chopped)
- 2 stalk(s) Celery (chopped)
- 4 cup(s) Beer (we like Guinness or Geneva Lake Brewing Oatmeal Stout)
- 4 cup(s) Beef Broth
- 4 sprig(s) Parsley
- 4 sprig(s) Thyme
- 4 sprig(s) Rosemary
- 2 Bay Leaf
- 2 Tbsp Butter
- 1 Tbsp Tomato Paste
- Stone Ground Mustard
Rub the short ribs with mustard, then generously season them with salt and pepper. Heat the butter in a large Dutch oven over medium-high heat. Once butter is hot, brown the short ribs on all sides. Once browned, remove from Dutch oven and set aside on a plate.
Add onions, carrots, celery and garlic to the pot and cook until onions are soft. When the onions are soft, stir in the flour and tomato paste and cook for 2 minutes. Pour in wine and beef broth, then add the short ribs and any juices from the plate. Bring the mixture to a boil, and then add the herbs and bay leaf. Cover and move to an oven preheated to 350ºF.
Cook for 2.5 hours until the short ribs are tender, but not falling apart. Remove the short ribs from the pot to a plate. Remove herbs and bay leaf from the pot and skim any fat from the surface of the liquid.
Serve short ribs over mashed potatoes with sauce and cooked vegetables on top. Enjoy!