Beer-Braised Beef Short Ribs are a hearty, comforting dinner that feels effortless. The beer tenderizes the beef as it slowly cooks, giving you melt-in-your-mouth short ribs with minimal hands-on time.
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Short ribs have always been one of my favorite dishes to order at a restaurant. They're rich, comforting, and feel fancy. For years, I thought they were something complicated to prepare.
Then I discovered how easy they are to make at home, and everything changed. With this recipe, you can create tender, flavorful short ribs that rival any restaurant dish. Beer is the secret ingredient, tenderizing the meat as it slowly cooks and infusing the sauce with a deep, complex flavor.
It's a dish that feels impressive but is simple to make, perfect for everything from a cozy family dinner to a celebration-worthy meal.
Ingredients and Substitutions
Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Beef Short Ribs: Look for English-cut short ribs, which are cut into individual pieces with a thick layer of meat sitting on top of the bone. They're ideal for braising and become incredibly tender. Flanken-cut ribs, which are thinner and cut across the bone, are better for grilling.
- Beer: Choose a beer you enjoy drinking, as its flavor will shine in the sauce. A stout or porter creates a richer flavor, while a lager or ale gives a lighter finish. Avoid overly hoppy beers, as they can add bitterness. Red wine or apple cider can be used instead of beer.
- Beef Stock: Use low-sodium beef stock to control the dish's saltiness. Bone broth is a great alternative if you want even more richness.
- Fresh Thyme: Fresh thyme sprigs add an aromatic touch, but if you can't find them, use 1 teaspoon of dried thyme.
- Bay Leaf: A pantry staple that adds depth to the sauce. If you don't have one, you can skip it, but it's worth picking up for future recipes.
- Tomato Paste: For convenience, look for double-concentrated tomato paste in a tube. It keeps longer than canned paste and is easy to measure.
- Carrots and Onion: Use fresh, firm carrots and onions for the best flavor and texture.
Boneless vs. Bone-In Ribs
If you can find bone-in short ribs, use them for this recipe. The bones add richness to the braising liquid, giving the sauce a deep, full-bodied flavor you can't get with boneless ribs. They also help keep the meat juicy and tender during the slow cooking process.
If boneless is all you can find, it'll still work, but may cook faster. Start checking the tenderness after 2 hours.
Keep It Simple 🍃
I prefer to leave the fat on the short ribs while braising and trim it off after cooking. This keeps the meat moist and adds richness to the sauce. You can also trim before cooking, reducing greasiness in the sauce and simplifying serving.
Expert Tips for the Best Braised Short Ribs
Brown Short Ribs
- Pat the ribs dry with paper towels before seasoning—this helps get that beautiful golden-brown crust.
- Don't crowd the pan. Give each rib a little space so they sear properly. If needed, work in batches.
- Let the meat sear without moving it too quickly. A few minutes on each side is all it takes to build that rich, caramelized flavor.
Saute the Vegetables
- After removing the ribs, turn the heat down slightly so the flavorful drippings don't burn.
- I like to use larger chunks of carrots because they hold their shape during the long braise and add a hearty touch to the dish. If you prefer, diced carrots work just as well—they'll soften more and blend into the sauce for a different texture.
- Stir the veggies occasionally to prevent sticking, but let them take their time. This step sets the stage for the sauce's rich, layered flavors.
Add Braising Liquids
- When you pour in the beer, use a wooden spoon to scrape up all the browned bits from the bottom of the pot. This adds incredible depth to the sauce.
- Make sure the braising liquids mostly cover the short ribs. If needed, add a little extra broth to ensure even cooking.
Braise in Dutch Oven
- A Dutch oven is perfect for braising because it holds heat evenly and has a tight-fitting lid that traps steam, tenderizing the meat. If you don't have one, any oven-safe pot with a lid works.
- Keep the oven temperature low and steady. Slow cooking is key to breaking down the meat until it's perfectly tender.
- To check if the short ribs are done, gently pull at the meat with a fork. It should come apart easily. If not, let it cook a little longer—this dish gets better with time!
Make it Special✨
For special occasions, serve the short ribs over creamy Gruyère and leek mashed potatoes with crusty bread. Add a fresh salad for a beautifully balanced, restaurant-worthy meal.
Make Ahead and Storage
Make Ahead: This recipe is naturally make-ahead-friendly since it goes into the oven several hours before serving, and the braise does all the work. If you want to prep further ahead, you can follow the recipe up to the point just before cooking, then cover and refrigerate or freeze. For frozen short ribs, thaw in the refrigerator for 24 hours before braising.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Be sure to include the sauce to keep the meat moist and flavorful.
Reheating: Reheat the short ribs and sauce together in a covered pot on the stovetop over low heat, stirring occasionally. You can also reheat them in the oven at 300°F (150°C) in a covered dish until warm.
Freezing: Short ribs freeze beautifully. Place them in a freezer-safe container with the sauce, leaving some room for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
More Beef Dinner Recipes
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Recipe
Beer Braised Short Ribs
Recipe by:Ingredients
- 2 tablespoons olive oil
- 3-4 pounds bone-in beef short ribs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup diced yellow onion
- 3 medium carrots cut into pieces
- 2 tablespoons tomato paste
- 3 garlic cloves peeled and minced
- 1 teaspoon smoked paprika
- 2 cups beef stock
- 12 ounces beer
- 1 teaspoon Worcestershire
- 3 sprigs fresh thyme
- 1 bay leaf
Instructions
- Preheat your oven to 325°F (163°C). Pat the short ribs dry with paper towels and season with kosher salt and black pepper.3-4 pounds bone-in beef short ribs, 1 teaspoon kosher salt, ½ teaspoon black pepper
- Heat olive oil in a large Dutch oven over medium-high heat. Add the short ribs and sear on all sides until deeply browned, about 2-3 minutes per side. Remove the ribs and set them aside.2 tablespoons olive oil
- Reduce the heat to medium and add the diced onion and carrots to the pot. Cook until softened, about 5 minutes.1 cup diced yellow onion, 3 medium carrots
- Stir in the tomato paste, garlic, and smoked paprika, cooking for another minute until fragrant.3 garlic cloves, 1 teaspoon smoked paprika, 2 tablespoons tomato paste
- Pour in the beer, scraping the bottom of the pot to release any browned bits. Then add the beef stock and Worcestershire sauce, stirring to combine. Bring to a gentle simmer.2 cups beef stock, 12 ounces beer, 1 teaspoon Worcestershire
- Return the seared short ribs to the pot, arranging them so they are mostly submerged in the liquid. Add the thyme sprigs and bay leaf.3 sprigs fresh thyme, 1 bay leaf
- Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the short ribs are fork-tender and the meat easily pulls away from the bone. If the meat seems tough then continue cooking.
- Remove the bay leaf and thyme sprigs before serving. If desired, skim off excess fat from the surface of the sauce.
- Season the ribs with additional salt before serving, or serve them with salt for individuals to add according to their preference. A well-seasoned short rib makes a difference!
Notes
To Make in the Slow Cooker:
- Follow steps 1–4 of the recipe, then transfer the browned short ribs, sautéed vegetables, and deglazed liquid to your slow cooker.
- Add the beef stock, tomato paste, Worcestershire, thyme, and bay leaf, ensuring the ribs are mostly submerged.
- Cook on low for 6-8 hours or until the ribs are tender. Remove the ribs, skim the sauce if needed, and serve.
To Make in an Instant Pot:
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- Season the short ribs with salt and pepper.
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- Turn the Instant Pot to the sauté setting (high if your model has that option). Add 2 tablespoons of olive oil and sear the ribs on all sides, about 45 seconds per side. Remove the short ribs and set aside.
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- Add the onion and carrots, stirring occasionally until softened, about 5 minutes.
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- Pour the beer into the pot to deglaze, scraping up any browned bits with a wooden spoon. Let it simmer for 2–3 minutes.
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- Stir in the beef stock, tomato paste, Worcestershire, smoked paprika, thyme, and bay leaf. Taste the broth and adjust seasonings if needed.
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- Return the short ribs and sautéed vegetables to the pot, ensuring the ribs are mostly submerged in the liquid.
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- Seal the lid and cook on Manual/High Pressure for 45 minutes. Allow the pressure to release naturally for 15 minutes before carefully opening the lid.
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- Remove the ribs and skim the sauce if needed.
Equipment
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Lana says
These are remarkably tender and so flavorful. Will be adding to our favorites!
Erin Gierhart says
That means so much! Thank you, Lana! I am thrilled you enjoyed them!
Myya says
Does the type of beer matter? I only have japanese asahi
Erin says
I haven’t tested it with Asahi. It should work to tenderize, but since it’s a light, crisp lager, it won’t add much depth.