Best 8 Beer Braised Short Ribs Recipes

DARK BEER BRAISED BEEF SHORT RIBS (CROCK POT)

Steps:

• In a medium sauce pan reduce the quart of beef stock to about 1 1/2 cups and set aside.
• Season the short ribs with salt and pepper, and then dredge in flour until well coated.
• Heat the olive oil in a large skillet over medium-high heat.
• Cook the dredged ribs until browned on each side, about 5 minutes per side.
• When browned on both sides, remove the ribs from the skillet and set aside. Reserve pan drippings for later.
• To a slow cooker, add the onion as a bed, then add seared short ribs. Add any juice or drippings reserved from the pan.
• Add the stout beer, reduced beef stock, smashed garlic cloves, bay leaf, butter, salt and fresh cracked pepper.
• Place the lid on the slow cooker and set to low.
• Cook for approximately 8 hours or until tender. When done strain off the grease before removing the ribs to a platter, then thicken the sauce with a cornstarch slurry.
• Serve over egg noodles or rice and top with sauce.

ROOT BEER BRAISED SHORT RIBS

Steps:

• Dice the onions, celery, and carrots; the pieces should be about the same size. Smash the garlic cloves. Peel 4 long strips of orange rind. Set everything aside.
• Preheat oven to 325 degrees F. Place short ribs on a rimmed baking sheet lined with parchment paper and season all over with salt and pepper. In a large, heavy-bottomed pot with a lid, heat oil over high heat. Place short ribs in an even layer, without overcrowding (you might need to work in batches). Brown on each side, about 8 minutes total. Transfer browned ribs to a baking sheet.
• Reduce heat under the pot to medium. Add the diced onions, celery, carrots (a combination known as a mirepoix) and garlic to the drippings. Use a wooden spoon to stir, loosening the brown bits (fond) on the bottom of the pan. Then, sweat the vegetables until onions are translucent and have no color, 4-5 minutes. Stir in the tomato paste and cook to slightly caramelize, 2-3 minutes. Meanwhile, pick thyme leaves from stems and thinly slice orange strips horizontally. Add 2 cups chicken stock, followed by thyme leaves, orange peel, Worcestershire, bay leaves, and root beer. Tuck short ribs into root beer mixture, then add 2 more cups chicken stock, just to cover; it's fine if some ribs are showing, since they'll shrink as they cook. Bring to a simmer; then cover and place in the oven for 4-4½ hours.
• Check ribs after 4 hours; the meat should be very tender and pulling away from the bone. (If it needs more time, return to oven and check again after 30 minutes.) Use a strainer or slotted spoon to transfer the ribs to a wire rack fitted over a rimmed baking sheet. Strain braising liquid through a large strainer or chinois into a clean skillet. Bring strained liquid to a gentle simmer; spoon away and discard the fat from the edges of the pan. When most of the fat has been removed, bring to a boil to reduce slightly, 3-4 minutes.
• Assembly: Gently place the short ribs back into the sauce and baste, to warm. Plate the ribs, ladle sauce over the top, and garnish with fresh parsley. Serve immediately.

BRAISED HOISIN-BEER BEEF SHORT RIBS

Steps:

• Place ribs on a work surface and season generously with salt and pepper.
• Heat oil in a Dutch oven over high heat. Brown ribs in the hot oil on all sides, in batches if necessary, 5 to 7 minutes. Transfer ribs to a plate; pour off and discard all but a couple tablespoons of the rendered fat. Return Dutch oven to medium heat; cook garlic and ginger about 3 minutes. Return ribs to the Dutch oven; add beer and rice wine vinegar. Stir, cover, and reduced heat to low; simmer 2 1/2 hours.
• Preheat the oven to 300 degrees F (150 degrees C). Pour hoisin sauce over the ribs in the Dutch oven.
• Bake ribs uncovered in the preheated oven for 30 minutes.
• Transfer ribs to a serving plate; remove and discard ginger from the sauce. Strain and discard fat from the surface of the sauce before serving with the ribs.

BRAISED HOISIN BEER SHORT RIBS WITH CREAMY MASHED YUKONS AND SESAME SNOW PEAS

Steps:

• Season the ribs generously with salt and pepper. Heat the vegetable oil in a large heavy pot with a lid (Dutch oven) over high heat. Brown the ribs on all sides, in batches if necessary. Remove the ribs and pour off all but a couple tablespoons of the rendered fat.
• Return the pot to the stove, lower the heat to medium and saute the garlic and ginger for about 3 minutes. Add the ribs back to the pot. Add the beer and the vinegar. Stir and then cover and simmer for 2 1/2 hours.
• Preheat the oven to 300 degrees F.
• Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.
• Remove ribs and ginger from sauce. Strain fat from the top of the pot so that you're left with just the good stuff. Serve with Creamy Mashed Yukons and Sesame Snow Peas.
• Boil potatoes until fork tender. Heat the butter and half-and-half over medium heat until hot, but not boiling. Drain the potatoes, return them to the pot and mash with a hand masher. Add hot liquid to potatoes and whip with an electric hand mixer until smooth. Season, to taste, with salt and pepper. Add chives and mix before serving.
• Rinse the peas and trim off the ends. In a large saucepan over medium-high heat, add the oils and heat. Add snow peas and saute until bright green, about 2 to 3 minutes. Season with salt and pepper, to taste. Sprinkle with the sesame seeds and toss.

BRAISED HOISIN BEER SHORT RIBS

Steps:

• Season the ribs generously with salt and pepper. Heat the vegetable oil in a large heavy pot with a lid (Dutch oven) over high heat. Brown the ribs on all sides, in batches if necessary. Remove the ribs and pour off all but a couple tablespoons of the rendered fat.
• Return the pot to the stove, lower the heat to medium and saute the garlic and ginger for about 3 minutes. Add the ribs back to the pot. Add the beer and the vinegar. Stir and then cover and simmer for 2 1/2 hours.
• Preheat the oven to 300 degrees F.
• Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.
• Remove ribs and ginger from sauce. Strain fat from the top of the pot so that you're left with just the good stuff.
• Serve with Creamy Mashed Yukons and Sesame Snow Peas.

JUNIPER-AND-BEER-BRAISED SHORT RIBS

Steps:

• Preheat the oven to 325 degrees. In a Dutch oven or large casserole with a tightly fitting lid, over high heat, heat 3/4cup of the oil. Sprinkle the ribs with salt and pepper. Place the flour on a plate. Roll ribs in flour until well coated. Working in 2 batches, cook the ribs, turning occasionally until well browned, 7 minutes per batch. Using tongs, transfer to a plate.
• Drain the oil and return the Dutch oven to medium-high heat. Add the remaining 2 tablespoons oil and the onion, carrot and celery. Cook, stirring, until soft and brown, about 7 minutes. Add the tomato paste and cook, stirring, about 1 minute more. Return the ribs to the Dutch oven, add the juniper, thyme, beer and broth. Bring to a boil, cover, place in the oven and bake until tender, about 2 hours.
• Transfer the ribs to a baking sheet, cover with foil and keep warm. Using a sieve over a saucepan, strain the liquid. Place saucepan over high heat, bring to a boil and cook, uncovered, until reduced to 1 cup, about 8 minutes. Season with salt and pepper to taste and stir in the honey.
• Transfer the ribs to a serving platter, pour the reduced beef liquid over them and sprinkle with parsley. Serve with buttered pasta, rice or mashed potatoes.

BRAISED HOISIN BEER SHORT RIBS

Steps:

• Season the ribs generously with salt and pepper. Heat the vegetable oil in a large heavy pot with a lid (Dutch oven) over high heat. Brown the ribs on all sides, in batches if necessary. Remove the ribs and pour off all but a couple tablespoons of the rendered fat. Return the pot to the stove, lower the heat to medium and saute the garlic and ginger for about 3 minutes. Add the ribs back to the pot. Add the beer and the vinegar. Stir and then cover and simmer for 2 1/2 hours. Preheat the oven to 300 degrees F. Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes. Remove ribs and ginger from sauce. Strain fat from the top of the pot so that you're left with just the good stuff.

BEER BRAISED SHORT RIBS

Steps:

• Season the ribs with salt and pepper. Heat the oil in a 12" skillet over medium-high heat until just smoking. Add half the ribs, meaty side down, and cook until well browned (about 5 minutes). Turn each rib on one side and cook until well browned (about 1 minute) then repeat with the remaining sides. Transfer the ribs to a slow cooker, arranging them meaty side down. Repeat with the remaining ribs. Pour off all but 1 teaspoon fat from the skillet. Add butter and reduce the heat to medium. Once the butter has melted, add the onions and cook, stirring occasionally, until well browned (25-30 minutes). Stir in the tomato paste and cook, coating the onions with the tomato paste until it begins to brown (about 4 minutes). Stir in the beer and bring to a simmer. Cook, scraping off the browned bits from the bottom of the pan with a wooden spoon until the foam subsides (about 5 minutes). Remove the skillet from the heat and stir in the tapioca, bay leaves, cumin, paprika, 1 teaspoon thyme, garlic, soy sauce, and prunes. Transfer to the slow cooker. Cook in the slow cooker, covered, on high for 4-5 hours or low for 10-11 hours. Transfer the ribs to a serving platter and strain the liquid into a bowl. Use a spoon to skim off any extra fat from the top of the liquid, then whisk in the mustard and remaining teaspoon thyme into the sauce. Season to taste with salt and pepper. Pour 1 cup of sauce over the ribs, then sprinkle the ribs with the parsley and serve with the remaining sauce on the side.