Directions:
- Preheat the oven to 325°F (160°C). Season the short ribs generously with salt and pepper.
- Sear the Short Ribs:
In a large ovenproof pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the short ribs and sear them on all sides until they’re a deep brown, about 10 minutes. Transfer the short ribs to a plate and set them aside. - Sauté the Vegetables:
In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another minute, stirring constantly. - Deglaze the Pot:
Pour in the beer to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for a couple of minutes to reduce slightly. - Add Liquids and Herbs:
Stir in the beef broth, tomato paste, bay leaves, thyme, and rosemary. Mix everything together and return the short ribs to the pot, making sure they’re mostly submerged in the liquid. - Braise the Short Ribs:
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise the short ribs for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone. - Finishing Touches:
Once the ribs are cooked, remove the pot from the oven. Carefully transfer the short ribs to a serving platter. Skim any excess fat from the surface of the sauce and season with more salt and pepper, if necessary. - Serve:
Pour the rich, flavorful gravy over the short ribs and serve them hot, paired with creamy mashed potatoes, buttered noodles, or crusty bread to soak up the sauce.
Variations & Tips:
- For a Sweeter Twist: Add 1 tablespoon of brown sugar to the braising liquid for a subtle sweetness that balances the savory beer sauce.
- Change the Beer: Opt for a stout or porter to deepen the rich flavors even further. These beers bring an earthy, robust note to the dish.
- Add Mushrooms: For an earthy depth, toss in a handful of sliced mushrooms about an hour before the ribs are done braising.
- Slow Cooker Version: If you prefer using a slow cooker, follow the same steps for searing the ribs and sautéing the vegetables. Then, transfer everything to the slow cooker and cook on low for 7-8 hours until the meat is tender and falls apart easily.
- Pairings: Serve these short ribs with mashed potatoes, buttered noodles, or crusty bread to soak up that glorious sauce. A side of steamed green beans or a light garden salad will balance out the richness of the dish.
Why This Recipe Works:
The beer braising process tenderizes the short ribs beautifully, making them fall-off-the-bone tender. The dark beer adds a rich, malty flavor to the gravy, which complements the savory herbs and the sweetness of the tomato paste. With minimal effort, you’re left with a comforting, hearty meal that is perfect for cold evenings and guaranteed to warm your family from the inside out.
Enjoy the smell of these delicious ribs simmering away in your kitchen—it’s a true Midwestern classic!
