This recipe is a part of a holiday recipe roundup collaboration hosted by Natasha of @asiliglamcooks. For this week we are focusing on cozy fall recipes. I hope you’ll enjoy this submission.
Hi everyone! My name is Jessica and I’m a self-taught home cook sharing modern healthy-ish recipes at www.bigdeliciouslife.com. We’re getting into one of my absolute favorite cozy cold-weather dishes that’s easy to make and meant to impress. These Beer Braised Short Ribs are cooked to perfection low and slow and slow in the oven. Braising gives you super tender, flavorful hunks of beef, just barely clinging to the bone. There’s a little bit of work upfront that goes into this recipe but once it goes into the oven, you have a few hours to relax and dinner’s done!
Short ribs are perfect for a rich and decadent Sunday dinner with plenty of leftovers for the week or for feeding a crowd. Need a recipe for a cozy date night at home that won’t have you standing over the stove, working up a sweat, just before dinner? This is it! Short ribs are also a great option for a holiday meal or dinner party as they can be made a day ahead of time and then gently reheated just before serving. In fact, they taste even better the next day!
This recipe is incredibly simple to make with only eight ingredients. It’s so straightforward, even novice cooks can do it! Just don’t skip any of the steps, they’re all important in building the deep flavors. My favorite way to serve these saucy short ribs is over some garlic mashed potatoes or creamy parmesan polenta and you’ve got the perfect meal. If you ask me, this is really the ultimate comfort food.
This is one of those recipes that will quickly become one of your signature dishes. I hope you love this recipe as much as I do. Come on over and join me at www.bigdeliciouslife.com for more yummy recipes for the inspired home cook.
- 3–4 lbs bone-in beef short ribs
- 2 large yellow onions, or 3 smaller ones
- 5–6 big carrots, cut on the bias into one inch chunks
- 5 cloves garlic, minced
- 1 cup crushed tomatoes
- 1 ½ half cups craft beer
- 2 tsp dijon mustard
- 4–5 sprigs of fresh Thyme, tied together in a bundle
- 2–3 tbsp neutral oil for searing, avocado, canola or vegetable
- salt and pepper to taste
- Preheat oven to 325 degrees.
- Pat short ribs dry with a paper towel and sprinkle lightly with salt and pepper.
- Slice onions into ½ inch thick rings. Peel and slice carrots into 1 inch chunks on the bias. Mince garlic cloves. Set veggies aside.
- Heat 2-3 tablespoons avocado oil in a large skillet, preferably cast iron, until screaming hot. Sear short ribs on all sides until brown crust forms. Do this in batches and transfer them to a large dutch oven as you go. This will take about 7-8 minutes.
- Once the ribs are seared and in the dutch oven, lower the heat on the same skillet and add in the onions. Cooking down until they are browned, but not burned. About 6-8 minutes.
- Add the minced garlic to the onions and cook for about another minute, until fragrant.
- Add beer and crushed tomatoes to the skillet to deglaze the pan. Stir with a wooden spoon, scraping all of the brown bits from the bottom of the pan.
- Add in the dijon mustard to the onion mixture and season with another pinch of salt and black pepper. Turn up the heat to medium. Stir and let simmer for 3-4 minutes, giving flavors time to meld. Taste for seasoning.
- Place the raw carrot chunks on top of the seared short ribs in the dutch oven. Carefully pour the contents of the skillet over the short ribs and carrots into the dutch oven.
- Bundle 5-6 sprigs of fresh thyme with twine. If you don’t have any twine, I use a few extra tough thyme stems to tie it together in several places! Place thyme bundle on top and put the lid on the dutch oven.
- Bake covered with the lid in the oven for 2 ½ to 3 hours until the meat is just barely clinging to the bone. Turn the ribs in the sauce with tongs about halfway through cooking.
- Remove bundled thyme from the pot and discard.
- Serve the short ribs on a bed of garlic mashed potatoes or creamy parmesan polenta.
Thank you, Jessica for submitting this recipe! Tune in tomorrow for our next submission for our cozy fall recipe collaboration hosted by @asiliglamcooks and friends.
P.S. Check out my last recipe here