Pin It 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.
This recipe has become a family favorite during colder months as the rich sauce and tender ribs bring comfort and warmth to the table.
Ingredients
- Beef short ribs: 1.5 kg (3.3 lbs), bone in, well marbled
- Carrots: 2 large, peeled and cut into chunks
- Celery stalks: 2, chopped
- Yellow onion: 1 large, diced
- Garlic cloves: 3, minced
- Amber ale: 500 ml (2 cups), or another malty beer
- Beef broth: 400 ml (1 2/3 cups), low sodium preferred
- Tomato paste: 2 tbsp
- All purpose flour: 2 tbsp
- Vegetable oil: 2 tbsp
- Brown sugar: 2 tsp
- Fresh thyme: 2 sprigs, or 1 tsp dried
- Fresh rosemary: 1 sprig, or 1/2 tsp dried
- Bay leaves: 2
- 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.
Pin It Sharing this meal together brings us closer as a family, reminding us of cozy evenings spent chatting over food.
Pairings
This dish pairs wonderfully with a malty amber ale or a robust red wine to complement its deep flavors.
Serving Suggestions
Serve alongside roasted root vegetables or creamy mashed potatoes for a full comforting meal.
Storage
Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 3 months.
Pin It 
This recipe guarantees tender ribs and a delicious sauce that’s sure to impress your guests with minimal effort.
Recipe Questions & Answers
- → What cut of meat works best for this dish?
Bone-in, well-marbled beef short ribs are ideal as their fat content ensures rich flavor and tender texture after slow-braising.
- → Can this braising liquid be substituted?
Amber ale provides maltiness but you can use other malty beers or substitute beef broth with similar depth to maintain flavor balance.
- → How do root vegetables contribute to the dish?
Carrots, celery, and onions soften during cooking, releasing natural sweetness and complementing the savory meat and herbs.
- → What is the best way to reheat leftovers?
Refrigerate overnight for deeper flavor; reheat gently over low heat to keep the meat tender and avoid drying out.
- → Are there alternatives for gluten-sensitive diets?
Substitute gluten-free flour and use a gluten-free beer option to maintain thickening and flavor without gluten.