Fork tender and hearty beer braised short ribs are a great beef recipe great for entertaining or when you just want a comfort food classic! You can make these stout braised short ribs in the dutch oven, slow cooker, or Instant pot.
Course Main Dish
Cuisine American
Keyword beer braised short ribs, braised short ribs, guinness recipes, st patrick's day recipe, stout braised beef
Prep Time 30 minutesminutes
Cook Time 2 hourshours45 minutesminutes
Total Time 3 hourshours15 minutesminutes
Servings 4servings
Calories 916kcal
Author Lauren
Equipment
dutch oven
alumnium foil
side plate or cutting board
Ingredients
5pounds6 to 8 pieces bone-in short ribsabout 1¼ pounds per person
½cupall purpose flour
3tablespoonscanola oil
2medium carrotsdiced
3celery ribsdiced
1large yellow oniondiced
1canstout beer14.9 to 16 ounces
2cupsbeef stockdivided
1tablespoon tomato paste
6springsthyme
2bay leaves
½headgarliccut horizontally
Instructions
Dutch Oven Instructions:
Let the short ribs sit at room temperature for 45 minutes to 1 hour. Preheat the oven to 350°F. Season the short ribs with salt and pepper on both sides. Add the flour to a plate or in a low sided shallow bowl, dredge all sides of the short ribs with flour, shaking off excess.
5 pounds 6 to 8 pieces bone-in short ribs, ½ cup all purpose flour
Heat a dutch oven over high heat on the stove top. Add oil, once the oil shimmers sear the short ribs on each side for about 2 minute or until browned, working in two batches to not overcrowd the pan. Remove the short ribs to a side plate or cutting board and reduce the heat to medium. Optional, drain the excess oil and fat from the pan until there's about 1 tablespoon left.
3 tablespoons canola oil
Sauté the carrots, celery and onion in the dutch oven for 4 to 5 minutes until the onions are translucent. Pour the beer over the vegetables, scraping the bottom of the pan with a spatula or wooden spoon to incorporate any 'bits' that stuck to the pan during braising. Stir in 1 cup of the beef stock and tomato paste. Remove the thyme from the stems. Place short ribs in the sauce, meaty side down, add the garlic and bay leaves. Cover the pan and transfer to the oven. Bake for 2 to 2 ½ hours until tender and falling off the bone.
2 medium carrots, 3 celery ribs, 1 large yellow onion, 1 can stout beer, 2 cups beef stock, 1 tablespoon tomato paste, 6 springs thyme, 2 bay leaves, ½ head garlic
Transfer the short ribs to a platter and tent with foil to keep warm. Remove the garlic and bay leaves. Using a hand blender, carefully blend the vegetables and liquid together into a smooth sauce. Alternatively, you can carefully transfer the hot liquid and vegetables to a blender and purée until smooth. Thin the sauce with the remaining beef stock. Taste the sauce to check seasoning, add salt and pepper, if needed. Pour the sauce over the short ribs and serve.
2 cups beef stock
Slow Cooker Instructions:
Prep the short ribs with salt, pepper, and flour as directed above. Sear in oil in a skillet over high heat.
Transfer the short ribs to a slow cooker and add vegetables, beer, beef stock, tomato paste, thyme, bay leaves, and garlic.
Cook on low for 6 to 8 hours. Transfer the ribs to a plate and blend the remaining liquid into sauce.
Following the remaining instructions for finishing the sauce.
Instant Pot Instructions:
Prep the short ribs with salt, pepper, and flour as directed above. On the sauté setting, follow the same instructions for searing the short ribs, cooking the vegetables, and making the sauce.
Add the short ribs to the pressure cooker, cover, seal, and cook on high pressure for 50 minutes with a natural release.
Following the remaining instructions for finishing the sauce.
Notes
If using a blender to purée the sauce, be sure to check its ability to handle hot liquids first.
Trim any excess fat off the short ribs before cooking.
Any alcohol in the beer should cook off, non-alcoholic beer can be substituted.
Cornstarch can be substituted for flour for a gluten-free option.