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A plate of mashed potatoes topped with beer-braised short ribs and carrots.

Beer Braised Short Ribs

Recipe by: Erin Gierhart
Beer-Braised Beef Short Ribs are the perfect cozy dinner for any night of the week. Tender, fall-apart beef, and a rich, flavorful sauce make this dish feel special without requiring extra effort. It’s a meal you can prep ahead, let the oven do the work, and enjoy with family or friends around the table.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes

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

Note: Plan for about 1 pound of bone-in short ribs per person. Short ribs are typically packaged with 2 meatier ribs and 2 with less meat. You can make this recipe without any other ingredient adjustments using 1-2 packages (usually 1 ½-4 pounds), depending on how many you need to serve.

To Make in the Slow Cooker:

  1. Follow steps 1–4 of the recipe, then transfer the browned short ribs, sautéed vegetables, and deglazed liquid to your slow cooker.
  2. Add the beef stock, tomato paste, Worcestershire, thyme, and bay leaf, ensuring the ribs are mostly submerged.
  3. 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:

    1. Season the short ribs with salt and pepper.
    1. 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.
    1. Add the onion and carrots, stirring occasionally until softened, about 5 minutes.
    1. Pour the beer into the pot to deglaze, scraping up any browned bits with a wooden spoon. Let it simmer for 2–3 minutes.
    1. Stir in the beef stock, tomato paste, Worcestershire, smoked paprika, thyme, and bay leaf. Taste the broth and adjust seasonings if needed.
    1. Return the short ribs and sautéed vegetables to the pot, ensuring the ribs are mostly submerged in the liquid.
    1. 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.
    1. Remove the ribs and skim the sauce if needed.

Equipment

Course Main Course
Cuisine American
Servings 4
Calories 594 kcal

Nutrition

Calories: 594kcal | Carbohydrates: 16g | Protein: 52g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 147mg | Sodium: 1136mg | Potassium: 1476mg | Fiber: 3g | Sugar: 6g | Vitamin A: 8019IU | Vitamin C: 9mg | Calcium: 72mg | Iron: 7mg

The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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