Beer Braised Short Ribs

Course Main Course
Cuisine American
Keyword short ribs
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings 8
Author Stacie Simonson


  • 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


  1. Preheat oven to 325°
  2. Season Omaha Steaks bone-in beef short ribs with salt and pepper.

  3. Place flour in a large bowl and toss short ribs to coat.
  4. 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.
  5. 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.

  6. Divide mixture evenly over short ribs. Top each pan with 4 sprigs of thyme and 2 sprigs rosemary.
  7. Cover pans with foil and place in oven. Cook for 2 ½ hours covered.
  8. 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.
  9. 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.