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Beer braised short ribs in serving dish with glass of beer
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Beer-Braised Short Ribs

Feed a crowd with incredibly rich and delicious beer-braised short ribs.
Prep Time30 mins
Cook Time3 hrs 30 mins
Total Time4 hrs
Course: Main Course
Cuisine: American
Keyword: 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.