Chef’s Note

“This Beer Braised Short Ribs – Dutch Oven recipe will transform beef short ribs into the most tender, succulent, and richly flavored feast you could ever imagine. The depth of flavor is unbelievable.”








  • 4 -5 lbsbeef short ribs (cut 2-3-inch wide)
  • 2 tablespoonsoil
  • 1 largeyellow onion, chopped
  • 4 garlic cloves, chopped
  • 2 carrots, chopped
  • 2 stalkscelery, chopped
  • 2 cupsbeef stock, divided
  • 18 ouncesstout beer (I used Guinness)
  • 2 tablespoonstomato paste
  • 2 tablespoonsbrown sugar
  • 3 sprigsthyme
  • 1 bay leaf
  • 1 teaspoonsalt
  • 12 teaspoonpepper
  • 1 tablespoonparsley
  • Directions

  • 1. Preheat oven to 375 degrees.
  • 2. Add oil to dutch oven, set stovetop burner to medium-high heat and brown short ribs seasoned with salt and pepper on all sides. Work in batches if needed.
  • 3. Remove short ribs from Dutch oven and set aside.
  • 4. Add onions to Dutch oven and saute in remaining oil until tender and beginning to brown.
  • 5. Add garlic, celery, and carrots and saute for five minutes longer.
  • 6. Add tomato paste and sugar, cook for a minute longer.
  • 7. Add 1 cup of stock to deglaze the dutch oven, scrapping all brown bits accumulated at the bottom of the pot, then add remaining liquid.
  • 8. Return meat to the dutch oven and add remaining ingredients.
  • 9. Bring stew to a simmer then place lid on dutch oven and braise in the oven for 2 – 2 1/2 hours. Meat should be exceptionally tender when finished cooking. Cook longer if still tough.
  • 10. Taste for salt and adjust as need. This recipe really shines when properly salted.
  • 11. The stew can be enjoyed right away, however, the flavors intensify if allowed to meld overnight. This is a great meal to make ahead. To reheat, place in a 350-degree oven for 1 – 1/2 hours.
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