Beer Braised Beef Short Ribs

Braising is to cook slowly in fat and a small amount of liquid in a closed pot. You can braise most meats with any liquid you choose (beer, orange juice, wine, soda, etc.) for added levels of flavor.

Beer Braised Beef Short Ribs Recipe

Ingredients
3-4 pounds beef short ribs
1 large onion, quartered
4 cloves garlic
16 oz. beer
Kosher salt
Fresh cracked pepper
Olive oil

Directions
Step 1: Place rack on the lowest level in the oven and preheat to 325 degrees. Rub ribs generously with olive oil and sprinkle with salt and pepper.

Step 2: Heat a large Dutch oven, to medium-high heat. Sear all sides of the ribs until browned. *Laurie’s Cooking Tip: Searing is important to lock in the moisture of the meat while braising.

Step 3: Add beer, onion and garlic cloves to the Dutch oven and allow the liquid to simmer the veggies and meat for 5 minutes.

Step 4: Cover Dutch oven with a tight-fitting lid and braise in the oven for 2 1/2 - 3 hours. As the ribs braise, you will see the meat shrink up exposing about an inch of the bone.

*Laurie’s Cooking Tip: You may use the remaining liquid drippings to make a sauce such as a Beurre Blanc for your ribs. In a saucepan, bring 2 medium shallots, finely minced, 1 1/2 cups dry white wine, 1/2 cup white-wine or Champagne vinegar and 2 tablespoons chopped fresh herbs, such as tarragon, basil, parsley, and chives, to a boil. Reduce heat to medium, and simmer until liquid is reduced to 2 tablespoons, about 10 minutes. Turn heat to low and whisk in 10-15 tablespoons of drippings, 1 tablespoon at a time. Don't allow sauce to become too hot. For a smoother sauce, strain through a fine sieve, if desired.