The Tatted Home Chef
Beer Braised Short Ribs
I don't think any meal is better on a cold rainy Sunday like Beer Braised Short Ribs! This is the definition of comfort food!
5 Pounds short ribs (boneless or bone-in, not thin cut Korean style)
4 Tablespoons Butter
Bunch of Carrots (I use crinkle cut bag from store)
Bunch of Celery
2 Tablespoons tomato paste
8 Garlic cloves
1 Can or bottle of dark beer (Guinness is a good choice)
2 1/2 Cups beef broth
1 Tablespoon worcestershire sauce
1 Tablespoon corn starch
Side of your choice like Creamy Mashed potatoes
Remove short ribs from the fridge and allow to sit for at least 20 minutes before prepping.
Preheat oven to 300 degrees
Coat short ribs in flour
Heat a heavy duty pot (Dutch oven) with a few dashes of Avocado oil
Sear the meat on the all the sides (not the bone side), set meat aside
Toss in carrots, onions and celery and cook until soften about 3-4 minutes, push veggies away from middle, add a small dash of oil and add garlic. Once fragrant stir together
Add the tomato paste, 3 tablespoons of flour, mix together with the veggies
Add the 2 cups of beef broth, beer, and dash of worcestershire sauce, stir and bring to a boil then turn off the heat
Add the ribs back in, add extra broth until it just reaches the top of the meat
Add thyme sprigs on top
Cover with lid and place in oven for 2 1/2 to 3 hours until fork tender
If the you want a thicker gravy/broth add corn starch and simmer until thicken
Serve over top Creamy mashed potatoes or egg noodles.
Instant Pot or Pressure Cooker Directions
Follow the same directions as above but use less dark beer and beef broth for your pressure cooker. Cook for 55 minutes, let it natural decompress.