Beer braised short ribs served over mashed potatoes and garnished with thyme and parsley
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5 from 7 votes

Beer Braised Short Ribs

Succulent beef short ribs braised in a rich and flavorful liquid with roasty, malty undertones from dark ale. When done, the beer based braising liquid is converted into a decadent, luscious gravy. 
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Course: Entree, Main Course
Cuisine: American
Servings: 4
Calories: 712kcal
Author: CraftBeering


  • 4 lbs short ribs* bone-in, individually English cut
  • 1 1/2 tbsp coarse salt
  • 2 tsp ground black pepper
  • 1 yellow onion
  • 2 carrots
  • 2 celery stalks
  • 3-4 cloves garlic
  • 2 tbsp tomato paste (optional)
  • 1 tbsp flour
  • 18 oz dark ale or lager (malt forward, with roasty notes such as porter, stout, brown ale, dunkel lager)
  • 2 cups beef stock
  • 2 tbsp dark brown sugar
  • 1 sprig sage
  • 4 sprigs thyme (more for garnish)
  • 1 tbsp Dijon mustard (optional, if making gravy)
  • slurry (1 tbsp corn starch mixed in 2 tbsp cold water) (optional, if making gravy)


For Braiser/Dutch oven

  • Preheat your oven to 275 F.
  • Clean and rough chop all the veggies and set aside. Pat dry the ribs and liberally season with salt and pepper on all sides.
  • Over medium-high heat the cooking oil in a braiser/Dutch oven or large heavy skillet and sear the short ribs for about 1-2 mins on each side. Work in batches so that you do not overcrowd the pan. When nicely browned, remove the short ribs and set aside.
  • Lower the heat to medium, add the veggies, stir them and let them soften for a few minutes. Add the flour and tomato paste (if using) stir and cook for about a minute.
  • Deglaze by adding the beer and be sure to scrape all brown bits from the bottom of the pan. Add the beef stock, the bay leaves, sage, thyme and stir in the brown sugar. Add the short ribs, distribute evenly and increase heat to bring to boil.
  • Once boiling cover and place in the oven for about 3 hours. The ribs should be very tender before you take them out of the oven. 
  • When the short ribs are done, remove them from the braising liquid (carefully, the meat will be very tender) and let them rest for a few minutes. You can then remove the tendons and bones before you serve them.** 

For Slow Cooker

  • Use a large, heavy skillet and complete steps #2 thru #5 from the Braiser/Dutch oven method above. 
  • Very carefully transfer the braising mixture and the ribs to your slow cooker and cook on low until they reach your desired tenderness. 

To Make Gravy

  • If you want to make a gravy from the braising liquid first scoop out the vegetables and discard them. Using a large spoon skim off and remove as much of the fat floating on top of the liquid. Then strain the braising liquid using a sieve. 
  • Heat a pan***over medium heat, add the strained braising liquid and the Dijon mustard and bring to simmer, mix to incorporate, add slurry and stir to thicken.


*If using boneless short ribs, you need just under 3 lbs
**To remove the tendons and bones follow the step by step instructions under this card.
***You can use the same pot/pan in which you braised the ribs and then add the ribs back to serve family style.