Beer-Braised Short Ribs
Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Yield: Makes 4 servings
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- 3 pounds beef short ribs, trimmed*
- 3/4 teaspoon salt, divided
- 3/4 teaspoon coarsely ground black pepper, divided
- 1 tablespoon olive oil
- 1 red onion, chopped
- 3 celery stalks, sliced
- 3 carrots, sliced
- 5 garlic cloves, sliced
- 2 tablespoons tomato paste
- 2 (12-ounce) bottles lager beer
- 2 tablespoons Worcestershire sauce
- 1 (14.5-ounce) can beef broth, divided
- 1 1/2 tablespoons all-purpose flour
- Hot cooked egg noodles
- Chopped fresh flat-leaf parsley
- 1. Preheat oven to 350°. Sprinkle ribs with 1/4 teaspoon each salt and pepper. Heat oil in a Dutch oven or cast iron casserole over medium-high heat. Add ribs to pan; cook 8 minutes or until browned on all sides. Remove ribs from pan, reserving 1 tablespoon oil in pan.
- 2. Saute onion, celery, and carrots in hot oil 5 minutes. Stir in garlic and tomato paste; sauté 2 minutes. 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.
- 3. Return ribs to pan, turning to coat with sauce mixture. Bake, covered, 3 to 3 1/2 hours or until ribs are very tender.
- 4. Transfer ribs to a serving bowl. Skim fat from pan drippings. Whisk together flour and remaining 1/2 cup broth; stir into pan drippings. Bring to a boil; boil 1 minute or until thickened. Serve ribs with hot cooked egg noodles; top with pan sauce, and sprinkle with parsley.
- *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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