Beer-Braised Short Ribs

Name: Beer-Braised Short Ribs
Prep time: 3 h 35 min
Cook time: 3 h 35 min
Total time: 3 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 kilograms beef short ribs, trimmed; 680 grams lager beer; 411 grams beef broth, divided; 3 carrots, sliced; 3 celery stalks, sliced; 4 servings Hot cooked egg noodles; 2 Tbsps all-purpose flour; 1 leave Chopped fresh flat parsley; 5 garlic cloves, sliced; 1 teaspoons coarsely ground black pepper, divided; 1 Tbsp olive oil; 1 red onion, chopped; 1 teaspoons salt, divided; 2 Tbsps tomato paste; 2 Tbsps Worcestershire sauce

Beer-Braised Short Ribs

You can never have too many main course recipes, so give Beer-Braised Short Ribs a try. One portion of this dish contains approximately 43g of protein, 96g of fat, and a total of 1233 calories. This recipe serves 4. From preparation to the plate, this recipe takes around 3 hours and 35 minutes. It is a good option if you're following a dairy free diet. If you have celery stalks, worcestershire sauce, onion, and a few other ingredients on hand, you can make it. To use up the beer you could follow this main course with the Guinness, Whiskey & Irish Cream Cupcakes as a dessert.

Instructions

Preheat oven to 35

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Oven

Sprinkle ribs with 1/4 teaspoon each salt and pepper.

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Salt And Pepper

Ribs

Heat oil in a Dutch oven or cast iron casserole over medium-high heat.

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Cooking Oil

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Dutch Oven

Add ribs to pan; cook 8 minutes or until browned on all sides.

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Ribs

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Frying Pan

Remove ribs from pan, reserving 1 tablespoon oil in pan.

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Ribs

Cooking Oil

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Frying Pan

Saute onion, celery, and carrots in hot oil 5 minutes. Stir in garlic and tomato paste; saut 2 minutes.

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Tomato Paste

Carrot

Celery

Garlic

Onion

Cooking Oil

Add beer, Worcestershire sauce, and 1 1/4 cups broth to pan, stirring to loosen particles from bottom of pan. Stir in remaining 1/2 teaspoon each salt and pepper.

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Worcestershire Sauce

Salt And Pepper

Broth

Beer

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Frying Pan

Return ribs to pan, turning to coat with sauce mixture.

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Sauce

Ribs

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Frying Pan

Bake, covered, 3 to 3 1/2 hours or until ribs are very tender.

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Ribs

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Oven

Transfer ribs to a serving bowl. Skim fat from pan drippings.

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Ribs

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Bowl

Frying Pan

Whisk together flour and remaining 1/2 cup broth; stir into pan drippings. Bring to a boil; boil 1 minute or until thickened.

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Broth

All Purpose Flour

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Whisk

Frying Pan

Serve ribs with hot cooked egg noodles; top with pan sauce, and sprinkle with parsley.

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Cooked Egg Noodles

Parsley

Sauce

Ribs

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Frying Pan

*Have your butcher cut the ribs into 2- to 2 1/2-inch lengths so they easily fit in the pan.

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Ribs

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Frying Pan

Equipment

Ingredients

Servings:

1kilograms

beef short ribs, trimmed 680grams

lager beer 411grams

beef broth, divided 3

carrots, sliced 3

celery stalks, sliced 4servings

Hot cooked egg noodles 2Tbsps

all-purpose flour 1leave

Chopped fresh flat parsley 5

garlic cloves, sliced 1teaspoons

coarsely ground black pepper, divided 1Tbsp

olive oil 1

red onion, chopped 1teaspoons

salt, divided 2Tbsps

tomato paste 2Tbsps

Worcestershire sauce

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Beef Short Ribs works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The Two Vines Columbia Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 7 dollars per bottle.