These Beer Braised Beef Short Ribs are the ultimate comfort food. The rich flavor and unbelievable texture of melt-in-your-mouth goodness is the perfect antidote for the cold winter nights ahead.

An overhead view of half of Dutch oven filled with beer braised short ribs on a wooden cutting board with fall leaves in the background.

Talk about a crowd-pleaser! I have yet to meet a person (who isn’t a vegetarian) who doesn’t absolutely love braised short ribs!

To me, they combine the best of all worlds – you get the golden brown caramelized exterior and the moist, rich, decadent texture of the inside.

So, so good.

And I love to share and teach about dishes like this because there’s so much technique involved, and once you learn the technique, you are freed from using a recipe! In this post, I walk you through it all.

Let’s get into it!

Another great dish using the same technique with the same delicious results is my Easy and Tender Braised Pork Shoulder.

Why I love this recipe:

HANDS-OFF COOKING – Majority of the cook time is hands-off and in the oven, freeing you up to work on the rest of your meal.
THE BEST COMFORT FOOD – There is nothing like slow-cooked beef that is melt-in-your-mouth tender on the coldest of nights. So comforting!
PERFECT FOR MAKING AHEAD – The flavors of braised dishes, like these short ribs, only get better with time – so prepare them ahead of time and make your life easier when guests arrive!
GREAT FOR FEEDING A CROWD – Not only are they perfect for making ahead of time, but they’re also perfect for feeding a crowd – they’re easy to keep warm and there’s no risk of over-cooking them!

Recipe Ingredients

You’ll need the following ingredients to make these beer braised beef short ribs:

An overhead view of the ingredients required to make beer braised beef short ribs.

An overhead view of a pan with raw short ribs.

Ingredient Notes & Substitutions

The ingredients to make this braised short rib recipe are easy to find and readily available at most any grocery store.

Here are a few notes about some of the ingredients:

Bacon: Using a small amount of bacon to start the dish, gives a small layer of flavor and the rendered fat is perfect to start browning the short ribs. Substitute pancetta for a less smoky version or omit it altogether.

Short ribs: Beef short ribs, often known as English cut, are from the lower part of the cow’s ribcage, toward the stomach, sandwiched between the brisket and the flank. They are well-marbled and have a good deal of collagen and connective tissue, which makes them perfect candidates for braising. The low and slow moist method of cooking, breaks down all of the muscle fibers and leads to the most bone tender results.

Parsnips: Use parsnips, in addition to the carrots, for added sweetness (instead of brown sugar) to round out any bitterness from the beer.

Beer: Use a stout, porter, or brown ale for the most flavorful sauce. I used Samuel Smith’s Organic Chocolate Stout and it worked so well – malty, smooth, and creamy. I find lagers too light and I definitely would NOT recommend an IPA, as they tend to be too bitter and tangy.

Tomato paste: Tomato paste, used as it is in this recipe, is all about creating deep flavor. If you’re using it out of a can, transfer any leftovers to a ziploc bag, flatten it, and store it in the freezer.

Beef stock: Homemade beef stock is obviously best here, but if you don’t have that on hand, then use the highest-quality stock that you can find. Or, if you have homemade chicken stock, use that before using store-bought beef stock – that is to say, homemade is always best!

Worcestershire sauce: Worcestershire sauce provides some umami to the background flavor of the finished sauce. You can substitute with a little miso or soy sauce, but you can also omit it altogether.

Dijon mustard: Another subtle flavor addition to the background, Dijon mustard adds a pungent tanginess – almost like adding a pop of vinegar. Substitute with whole grain mustard.

A front view of a white plate with mashed potatoes and short ribs with plates and beer bottles in the background.

The Technique: What Exactly is Braising?

WHAT IS BRAISING: Braising combines a dry-heat method of cooking (searing the short ribs, uncovered, over high heat) with a moist-heat method of cooking (cooking the short ribs in liquid, covered, in low heat). The keys are that the the lid must be on during the moist-heat cooking, AND the liquid level should come up 2/3 of the way on whatever you’re braising.

WHY BRAISE: Low heat, moist cooking over a long period of time is the best way to break down muscle fibers, connective tissues, and dissolve collagen that are typical in large, flavorful, tougher cuts of meat.

WHY LEARN THE TECHNIQUE: Because once you know the basic technique, YOU DON’T NEED A RECIPE! The steps are so simple:

Brown and remove.
Sauté vegetables and aromatics.
Deglaze (add beer, wine, brandy, etc. and scrape up brown bits) and reduce.
Add browned items back.
Add herbs and stock 2/3 up the sides of the browned items.
Cover and cook in a 300 degree F oven until tender.

WHAT CAN BE BRAISED: Larger or tougher cuts of meat, poultry, and game, as well as vegetables. The methods for these may change slightly (oven vs stovetop), but the basic technique is the same.

Let’s Make Beer Braised Beef Short Ribs Together: STEP BY STEP

Be sure to check out the full recipe details and ingredient list in the recipe card below.

Steps 1, 2 & 3:

First, prep the bacon and vegetables. Second, in a large Dutch oven, cook the bacon over medium heat until the fat has rendered and the bacon is crispy. Drain the bacon on paper towels, and season the short ribs with salt and pepper.

Carrots, onions, celery, parsnips, bacon, and parsley chopped into piles on a wooden cutting board.

Short ribs on a sheet pan seasoned with salt and pepper.

Steps 4, 5 & 6:

Raise the heat and sear the short ribs on all sides until golden brown and then transfer them to a plate. Pour off all but 2-3 tablespoons of fat in the pan.

Short ribs being browned in a Dutch oven.

Short ribs after they've been seared on a white plate.

Fat being removed from the Dutch oven before adding the vegetables.

Steps 7, 8 & 9:

Next, add the vegetables and cook until they start to soften.

Add the tomato paste and herbs and cook for a couple of minutes. Finally, add the beer and let it simmer for a few minutes.

Vegetables to make the sauce for braised short ribs added to the pot to cook.

Tomato paste and herbs added to the vegetables to cook.

Beer added to the vegetables and herbs to cook.

Steps 10, 11 & 12:

Add the stock and then nestle the seared short ribs back into the pot. Bring to a boil and then cover with the lid and transfer them to the preheated oven for about 3 hours.

Beef stock added to the pot with the vegetables before adding the short ribs back.

Short ribs added back to the pot to finish cooking.

Beer braised beef short ribs removed from the oven when done.

Steps 13, 14 & 15:

Remove the short ribs, bay leaves and thyme from the pan, and drain any excess fat. Blend the vegetables and liquid to make the sauce and add back the bacon. Lastly, add the short ribs back to the pot.

Short ribs removed from the braising pot to finish the sauce.

Short ribs removed and the vegetables and liquid blended with an immersion blender.

Bacon added back to the finished sauce of beer braised beef short ribs.

Make Them In An Instant Pot or a Slow Cooker

Instant Pot

Although you will not achieve quite the same depth of flavor as you can by braising them in the oven, using a pressure cooker, such as an Instant Pot, is great way to make short ribs if you are pressed for time. It is worth noting, that the amount of short ribs that you can cook will be limited by the size of your Instant Pot. Many of the steps are the same, with a few exceptions, which I’ve outlined here:

Using the sauté function, cook the bacon, and remove it to drain.
Continuing with the sauté function, sear the short ribs and set aside.
Next, add the vegetables and cook until starting to soften a bit. Then add the tomato paste and herbs.
Add 1 cup of beer and let it simmer for a few minutes before adding 1 cup of stock. *Note: These liquid amounts are considerably less than those of the oven method.
Finally, add the ribs back to the pot and cook them for 60 minutes on high pressure, followed by a natural release.
Skim any excess fat and blend the sauce as in the regular recipe.

Slow Cooker

Using a slow cooker or crock pot is another great way to prepare short ribs. I’ve outlined the steps below:

Cook the bacon, sear the short ribs, and sauté the vegetables in a pan on the stovetop. Add the tomato paste and cook for a few minutes.
Transfer the vegetables to the slow cooker and add the beer, stock, herbs, and other flavorings. Nestle the short ribs on top and cook on low for 8-10 hours or until the ribs are tender and falling off the bone.
Finally, skim any excess fat and blend the sauce as in the regular recipe.

Chef Natalie Marble in her home kitchen.

Natalie’s Expert Tips

Remove the short ribs from the refrigerator and let them come to room temperature about an hour before you’re going to use them. This helps to create better browning as there is less temperature contrast between the meat the hot pan.
The seasoning of the ribs with kosher salt and freshly cracked black pepper is key – don’t skimp here!
Sear the short ribs in a single layer, leaving space in between, for the best browning. Work in batches, if necessary, for the best results. And, be sure to brown the ribs on all four sides as this is a crucial step in building great flavor.
When you add the beer, be sure to scrape up all of the brown bits on the bottom of the pan, as this will go a long way toward flavoring the sauce.
When the short ribs are done, remove them from the pan and skim any excess fat.
Rather than strain the vegetables and liquid at the end of cooking and thicken it with flour or cornstarch to make a sauce, blend the vegetables and liquid for a thick, clean-tasting lovely sauce with the benefits of eating more vegetables and fiber.

An overhead view of a Dutch oven filled with braised short ribs on a wooden cutting board with flatware, plates and napkins.

Serving Suggestions

Mustardy Mashed Potatoes, egg noodles, steamed rice, and polenta are always obvious choices.
This Pumpkin Orzo would be delicious served on the side.
Quinoa or couscous would be nice lighter options.
Consider vegetable side dishes like these Hot Honey Roasted Carrots, Pan-Roasted Brussels Sprouts, Sweet Potato Pureé with Roasted Garlic and Orange, Cauliflower Gratin, or my Simple Honey and Mustard Roasted Parsnips.
And don’t forget a salad – my Beet & Butternut Squash Salad, my Arugula Salad with Roasted Pears, and my Pear and Fennel Salad with Double Lemon Vinaigrette would be delish!

Storage & Reheating

STORAGE:
Store these short ribs and their sauce in an airtight container in the refrigerator for up to 4 days.

REHEATING:
To reheat in the oven, place the ribs and sauce in an oven-proof pan or dish and cover with aluminum foil. Place in a 375-degree oven until warmed through. On the stovetop, place everything into a sauté pan with a splash of water or stock and heat over medium-low heat, covered, until warmed through. And finally, you can also reheat these in the microwave in 30-second intervals until warmed through.

FREEZING:
These ribs and their sauce freeze well in an airtight container for up to 6 months. Thaw in the refrigerator overnight before reheating.

Frequently Asked Questions for this Braised Short Ribs Recipe

For the best results, use dark beers, as they tend to have deep, rounder, and less sharp flavors. Stout beer, porters, or brown ales are great choices. Lighter beers are just that – too light and don’t have strong enough flavor, and IPAs are too bitter for braising and lead to a bitter sauce.

Yes, you can use red wine. Or, if you wish to avoid alcohol altogether, you can substitute stock in the place of the beer.

Yes, you can. I believe that the bones provide more flavor to the meat and the sauce, but if boneless is what you prefer, you can use them.

I hope you love these Beer Braised Beef Short Ribs!
If you make it, be sure to leave a rating so I know how you liked it!

Recipe Card

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Nice to meet you!

I’m Natalie and I love to create seasonal and interesting elevated food for busy everyday real life! Dinner doesn’t have to be boring and I’m here to help. This is where busy meets delicious!