Beer Braised Beef Short Ribs (Oven & Instant Pot)
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.
Ingredients
- 4 slices bacon
- 4 lbs beef short ribs
- 1 onion (diced)
- 3 carrots (diced)
- 3 celery stalks (diced)
- 1 parsnip (diced)
- 8 garlic cloves (sliced)
- 2 bay leaves
- 1 bundle fresh thyme sprigs
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 14 oz canned chopped tomatoes
- 2 cups dark beer
- 2 cups beef stock
- 3 tbsp parsley (finely chopped)
Instructions
- Preheat the oven to 300 degrees Fahrenheit.
- Cook the bacon. Heat a Dutch oven or a large pot with a heavy bottom over medium heat. Add the bacon and cook it until the fat has rendered and it is crispy. Remove and drain on paper towels. Leave 2-3 tablespoons of bacon fat in the pan to sear the short ribs.
- Prep the vegetables. While the bacon is cooking, dice the onion, carrot, celery, and parsnip, and slice the garlic cloves.
- Season and sear the short ribs. Season the short ribs generously with kosher salt and black pepper on all sides and increase the heat to medium high. Sear the short ribs in a single layer with plenty of space in between them on all sides. Work in batches, if necessary. Remove short ribs to a plate when browned on all sides.
- Add the vegetables. Add the onion, carrot, celery, parsnips, and garlic, and cook until the vegetables are starting to soften. Add the bay leaves and bundle of thyme, and season with a large pinch of salt and pepper.
- Add tomato paste and aromatics. Add the tomato paste and stir it around well to coat all of the vegetables. Cook for a few minutes and then add the bay leaves and bundle of thyme.
- Add the beer. Add the beer and let it simmer for a few minutes.
- Add the rest of the liquid ingredients. Add the Worcestershire sauce, Dijon mustard, and beef stock.
- Add back the ribs. Add the ribs back to the pot, nestling them on top of the vegetables and liquid. Bring it to a boil, cover it, and then transfer it to the preheated oven. Cook in the oven for about three hours or until the meat is completely tender and falling off the bone.
- Finish. Remove the short ribs, bay leaves, and thyme. Drain any fat that is on the surface. Using an immersion blender, blend the vegetables and liquid to make a flavorful, thick sauce. Taste and add any salt and pepper, if necessary. Add the ribs back to the pot. ENJOY!
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Notes
- 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.
- Use a high-quality dark beer, such as a porter, stout, or brown ale.
- 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.
Nutrition
Calories: 552kcalCarbohydrates: 19gProtein: 48gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.02gCholesterol: 140mgSodium: 620mgPotassium: 1439mgFiber: 4gSugar: 6gVitamin A: 5451IUVitamin C: 19mgCalcium: 89mgIron: 7mg
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