Save to Pinterest Succulent beef short ribs slow-braised in a rich amber ale sauce with root vegetables, creating a cozy, deeply flavored meal perfect for chilly evenings.
I first served this to my family on a cold winter evening and it became an instant favorite thanks to its rich flavors and tender meat.
Ingredients
- Meats: 1.5 kg (3.3 lbs) beef short ribs bone in well marbled
- Vegetables: 2 large carrots peeled and cut into chunks 2 celery stalks chopped 1 large yellow onion diced 3 cloves garlic minced
- Liquids: 500 ml (2 cups) amber ale (or another malty beer) 400 ml (1 2/3 cups) beef broth (low sodium preferred)
- Flavorings & Pantry: 2 tbsp tomato paste 2 tbsp all purpose flour 2 tbsp vegetable oil 2 tsp brown sugar 2 sprigs fresh thyme (or 1 tsp dried) 1 sprig fresh rosemary (or 1/2 tsp dried) 2 bay leaves Salt and freshly ground black pepper to taste
Instructions
- Step 1:
- Pat the short ribs dry and season generously with salt and pepper.
- Step 2:
- Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium high heat. Sear the short ribs on all sides until deeply browned (about 3 4 minutes per side). Remove and set aside.
- Step 3:
- In the same pot add onion carrots and celery. Sauté for 5 6 minutes until softened and lightly browned. Stir in the garlic and cook for 1 minute.
- Step 4:
- Add the tomato paste and flour stirring until the vegetables are coated and the mixture is fragrant (about 2 minutes).
- Step 5:
- Pour in the amber ale scraping up any browned bits from the bottom. Add the beef broth brown sugar thyme rosemary and bay leaves. Stir to combine.
- Step 6:
- Return the short ribs and any accumulated juices to the pot nestling them into the liquid and vegetables.
- Step 7:
- Bring to a simmer then cover and transfer to a preheated oven at 160°C (325°F). Braise for 2 2.5 hours until the meat is very tender and almost falling off the bone.
- Step 8:
- Remove the pot from the oven. Skim excess fat from the surface if desired. Discard bay leaves and herb stems. Taste and adjust seasoning.
- Step 9:
- Serve the short ribs and vegetables with plenty of sauce accompanied by crusty bread or creamy mashed potatoes.
Save to Pinterest This recipe has become a staple for family dinners especially when we want comforting and hearty meals.
Pairing Suggestions
Excellent with roasted root vegetables or creamy polenta to soak up the flavorful sauce.
Serving Tips
Pair with a malty amber ale or a robust red wine to complement the rich flavors.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Save to Pinterest Enjoy these tender short ribs with your favorite side dishes for a truly satisfying meal.
Frequently Asked Questions
- → What cut of beef is best for this dish?
Bone-in, well-marbled short ribs provide optimal flavor and tenderness when slow-braised in liquid.
- → Can I substitute the amber ale with something else?
Yes, a malty beer or even beef broth can be used, though amber ale adds a distinct caramelized depth.
- → How do I achieve tender short ribs?
Slow braising at low oven temperature for 2 to 2.5 hours softens the meat until it’s nearly falling off the bone.
- → What vegetables enhance the flavor in this dish?
Carrots, celery, and yellow onion contribute sweetness and aroma, complementing the rich meat and sauce.
- → Any tips for thickening the sauce?
Coating vegetables with flour before adding liquids helps create a naturally thick, velvety sauce.