Beer Braised Short Ribs
This fun take on a true classic doesn’t fall short of perfection, but rather it is the epitome of perfection with the perfect balance of sweet, savory and the right amount of heartiness.
Prep time: 20 minutes
Cook time: 3-4 hours
- 3-4 lbs Beef Flanken Ribs (aka beef short ribs) cut in half with each rib separated ( Can be substituted for boneless beef stew meat)
- 1 lb boneless beef stew meat (optional)*
- 16 slices of cherry wood smoked bacon chopped
- 2-3 sweet yellow or white onions (chopped)
- 2 ½ tsp allspice
- 2-3 tsp dried thyme
- 1/3 cup flour
- 2 2/3 cup beef broth
- 4 tsp stone ground mustard
- 3 tbs brown sugar
- 3 cups dark Belgium beer
- 4 bay leaves
- Kosher salt (to taste)
- Black pepper (to taste)
- 2-3 tbs rendered beef tallow or olive oil
- 8-10 ginger snap cookies crushed
- Preheat your oven to 350°
- Heat a heavy bottomed pot or Dutch oven on the stove over a medium heat. Melt and heat the beef tallow or olive oil.
- Lightly cook the bacon stirring constantly (2-3 minutes).
- Add the chopped onions to the pot and continue stirring constantly (4-5 minutes) or until the onions soften and being to lightly caramelize. Season the bacon and onions with the thyme and allspice.
- Add the beef short ribs (optional: and stew meat) to the pot and stir/ flip them amongst the bacon and onions until they slightly brown then add the flour and ginger snaps and continue to stir.
- Mix the beer, beef broth, mustard, salt, pepper, bay leaves, and brown sugar in a mixing bowl then pour it over the meat in the pot. (the level of this liquid mixture in the pot should come close to covering over the top of the ribs).
- Cover the pot and move it into the oven. Allow the ribs to bake in the oven covered for 3 ½ -4 hours or until the meat is fall off the bone tender.
- Serve over mashed potatoes or pasta.
*Adding boneless beef stew meat to the short ribs increases the heartiness and allows you to feed more people while conserving space in your pot or Dutch oven.