Beer Braised Beef Short Ribs
- by Omaha Steaks
It’s easy to make incredibly juicy, super rich beef short ribs at home. Our beer braised short rib recipe features bone-in short ribs, a perfect blend of spices, and a full-bodied beer for a delicious flavorful dinner.
The secret to this recipe is to start with BONE-IN beef short ribs – cut traditional English style. The bone insulates and adds flavor. Omaha Steaks beef short ribs are aged 21+ days for extra-tender texture and cut exactly 2.5 inches square so they’re sure to cook evenly every time.
This beer braised recipe makes a large batch that feeds 8-10 people and is a complete meal with baby potatoes and carrots. There is enough to feed a crowd or use the leftovers to make ultimate beef pot pie or over the top grilled cheese (recipes coming soon.)
Beer Braised Short Ribs
- 3 packages Omaha Steaks Bone-In Beef Short Ribs
- 6 Tbp Canola oil divided
- 1 cup Flour
- 2 Carrots peeled and rough chopped
- 1 Large white onion large diced
- 2 cloves Garlic chopped
- 3 bottles Full bodied beer brown ale, porter, stout
- 3 cups Beef stock
- Salt & Pepper
- 4 cups Root vegetables peeled and cut into 2” pieces
- 1 lb Baby potatoes halved
- 2 cups Frozen pearl onions
- 8 sprigs Fresh thyme
- 4 sprigs Fresh rosemary
Preheat oven to 325°
Season Omaha Steaks bone-in beef short ribs with salt and pepper.
Place flour in a large bowl and toss short ribs to coat.
Pre-heat a large skillet to medium high, add 4T oil. Brown the short ribs on all sides in batches. Place short ribs in two 9x13 pans.
Add remaining 2T. oil, carrots, onions to pan and sauté for 2-3 minutes. Add garlic and cook until fragrant, about 1 minute. Add beer to pan and boil until volume is reduced by half. Pour 3 cups of beef stock into reduction. Season to taste with salt and pepper.
Divide mixture evenly over short ribs. Top each pan with 4 sprigs of thyme and 2 sprigs rosemary.
Cover pans with foil and place in oven. Cook for 2 ½ hours covered.
During the last hour of cooking time add root vegetables, baby potatoes and pearl onions. Cover and return to oven until vegetables are fork tender and meat is pulling away from the bone.
If desired, when short ribs are finished cooking uncover and, pour cooking liquid into a sauce pan. Boil until mixture is thickened and sauce like. Serve over short ribs with vegetables.
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