The BEST Beer Braised Short Ribs

The BEST Beer Braised Short Ribs

from saltedmint.com
200 min
4 servings

These beer-braised short ribs are tender and fall off the bone. Slow-cooked in a Dutch oven with onions, herbs, and dark beer, they areethe rfect comfort food.

Ingredients

  • 4 beef short ribs (pat dried with a kitchen towel)
  • 3 tablespoons vegetable oil
  • 2 onions (sliced into half moons)
  • 2 stalks celery (chopped)
  • 2 carrots (peeled and chopped)
  • 3 cloves garlic (minced)
  • ¼ cup all-purpose flour
  • 1 tablespoon dry mustard powder
  • 1 tablespoon dark brown sugar
  • ½ tablespoon smoked paprika
  • 1 12 ounce bottle dark (full-flavored beer)
  • 1 cup beef stock
  • 2 bay leaves
  • 6 sprigs thyme
  • 10 pearl onions (peeled)
  • 1 heaping tablespoon honey (optional)

Directions

  1. 1

    Heat the vegetable oil in a Dutch oven over medium heat. Season the ribs with salt and pepper. Once hot, add the ribs and brown on all sides to achieve a deep roasted color.

  2. 2

    Remove the ribs from the pan. To the same pan, add the sliced onions, chopped carrots, and celery, along with the minced garlic, seasoning with a bit of sea salt. Cook until the vegetables are soft and the onions are golden about 8-10 minutes. This step allows the moisture from the vegetables to help deglaze the pan.

  3. 3

    Stir in the flour, ensuring it's fully mixed with the onions. Cook for 4-5 minutes to remove the raw flour taste. Add the mustard powder, brown sugar, and smoked paprika, stirring to combine.

  4. 4

    Pour in the beer and bring to a boil. Dissolve the beef bouillon cube in 1 cup of boiling water and add it to the pot along with the bay leaves and thyme. Cover and simmer on low heat for about 3 hours, or until the beef is tender enough to shred with a fork.

  5. 5

    For the last 30 minutes of cooking, add the pearl onions to the pot. If desired, stir in a heaping tablespoon of honey for a touch of sweetness.