It’s easy to make incredibly juicy, super rich beef short ribs at home. Our beer-braised short rib recipe features extra-tender bone-in short ribs, a perfect blend of spices, and a full-bodied beer for a flavor-packed dinner.
Why We Love This Beef Short Ribs Recipe
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 Bone-In 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.
Before You Start
- Safely thaw your extra-meaty Omaha Steaks Bone-in Beef Short Ribs overnight in the refrigerator.
Tools You Will Need Before You Start
- Large Bowl
- Large Skillet
- 2 – 9×13 Baking Dishes
- Aluminum Foil
- Sauce Pan (for pan sauce – optional)
Omaha Steaks Products Featured in This Recipe
Beer-Braised Short Ribs
Feed a crowd with incredibly rich and delicious beer-braised short ribs.
Servings: 8 servings
Ingredients
- 3 packages Omaha Steaks Bone-In Beef Short Ribs
- 6 tablespoon canola oil, divided
- 1 cup flour
- 2 Carrots, peeled and rough chopped
- 1 large white onion, diced
- 2 cloves garlic, chopped
- 3 bottles full-bodied beer, brown ale, porter, or stout
- 3 cups beef stock
- Salt and 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
Instructions
- Preheat oven to 325° Fahrenheit.
- 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 4 tablespoons oil. Brown the short ribs on all sides in batches. Place short ribs in two 9x13 pans.
- Add remaining 2 tablespoons oil, carrots, and 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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