Beer Braised Short Ribs by @spinachandbacon

3h20
Medium

4 servings

🥩

1.8 kg

Bone-in Short Ribs

🧅

1 large

Onion

🥬

2 stalks

Celery

🥕

2 medium

Carrots

🟤

25 g

Brown Sugar

🍅

30 g

Tomato Paste

🍲

480 ml

Beef Broth

🍺

360 ml

Beer

🌿

Herbs

🥔

950 ml

Mashed Potatoes

Preparation Steps

  1. Step 1/9

    Preheat the oven to 300°F (150°C). Pat the bone-in beef short ribs dry, then season all sides with kosher salt and black pepper.

    bone-in beef short ribs
    kosher salt
    black pepper
    🍲Dutch oven

  2. Step 2/9

    Peel and chop the yellow onion and carrots, then chop the celery stalks into bite-size pieces.

    yellow onion
    carrot
    celery stalk
    🔪chef's knife
    🪵cutting board

  3. Step 3/9

    Heat the olive oil in the Dutch oven over medium-high heat. Sear the seasoned short ribs on all sides until deeply browned, about 8 to 10 minutes total.

    olive oil
    bone-in beef short ribs
    🍲Dutch oven
    🥢tongs

  4. Step 4/9

    Transfer the browned short ribs to a plate. Add the chopped yellow onion, carrot, and celery to the Dutch oven and cook until softened, about 5 minutes.

    bone-in beef short ribs
    yellow onion
    carrot
    celery stalk
    🍲Dutch oven
    🥢tongs
    🥄wooden spoon

  5. Step 5/9

    Stir the brown sugar and tomato paste into the vegetables. Cook for 1 to 2 minutes until the tomato paste darkens slightly.

    brown sugar
    tomato paste
    🍲Dutch oven
    🥄wooden spoon
    🥄measuring spoons

  6. Step 6/9

    Pour the porter beer and beef broth into the Dutch oven. Scrape the bottom of the pot to loosen the browned bits.

    porter beer
    beef broth
    🍲Dutch oven
    🥄wooden spoon
    🥛measuring cups

  7. Step 7/9

    Return the seared short ribs to the braising liquid. Add the fresh thyme and bay leaf, arranging the ribs bone-side down with liquid coming about halfway up the meat.

    bone-in beef short ribs
    fresh thyme
    bay leaf
    🍲Dutch oven
    🥢tongs

  8. Step 8/9

    Cover the Dutch oven and bake at 300°F (150°C) for 180 minutes. Cook until the meat is fork-tender and nearly falls off the bone.

    bone-in beef short ribs
    🍲Dutch oven

  9. Step 9/9

    Remove the thyme sprigs and bay leaves. Serve the beer-braised short ribs and vegetables over creamy mashed potatoes with spoonfuls of braising sauce.

    fresh thyme
    bay leaf
    bone-in beef short ribs
    creamy mashed potatoes
    🥢tongs
    🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Condiments, Beverages

Ingredients

Bone-in short ribs, Onion, Celery, Carrots, Brown sugar, Tomato paste, Beef broth, Beer, Herbs, Mashed potatoes

Allergens

to inform

Dietetics

Dietary regimen

High protein, Low carbohydrate, Ketogenic

Calories

760 kcal

Macro nutrients

Protein: 45g, Total fat: 48g, Saturated fat: 18g, Carbohydrates: 37g, Fiber: 5g, Sugars: 10g

Nutritional Information

Minerals

Iron: 6.2mg, Potassium: 1050mg, Sodium: 980mg, Zinc: 11mg

Vitamins

Vitamin A: 620mcg, Vitamin B12: 4.8mcg, Vitamin C: 14mg, Vitamin K: 28mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

3 hours 0 minutes

Overall

3 hours 20 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Dutch oven, chef's knife, cutting board, tongs, wooden spoon, measuring cups, measuring spoons

Appliances

oven, stovetop

Type

Type

Type Of Dish

Main Course, Dinner

Occasions

Sunday Dinner, Family Dinner, Cold Weather Meal, Holiday Dinner

Origin

Source

Platform

instagram

Original Creator

@spinachandbacon

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Tender, Fall-off-the-bone, Creamy, Silky, Rich

Flavors

Savory, Malty, Beefy, Sweet, Herbaceous, Caramelized

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave cooked short ribs at room temperature for longer than 2 hours.,Refrigerate within 1 hour if the room temperature exceeds 90°F (32°C).), fridge : 3 to 4 days (Store cooled short ribs with their braising liquid in an airtight container.,Keep refrigerated at or below 40°F (4°C).,Reheat until the center reaches 165°F (74°C).), freezer : 2 to 3 months (Freeze cooled ribs and sauce in freezer-safe airtight containers.,Thaw overnight in the refrigerator before reheating.,Freeze mashed potatoes separately for best texture.)