Beer isn't just for sipping. We popped opened a bottle of lager to cook these Beer-Braised Short Ribs in.

Julia Dowling Rutland
Recipe by Coastal Living October 2013


Credit: Jennifer Davick; Styling: Lydia Degaris Pursell

Recipe Summary

15 mins
3 hrs 20 mins
3 hrs 35 mins
Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Return ribs to pan, turning to coat with sauce mixture. Bake, covered, 3 to 3 1/2 hours or until ribs are very tender.

  • 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.