Easy Beer Braised Short Ribs with Delectable Gravy

Beer braised beef short ribs are shown being pulled with a fork exposing tender meat over mashed potatoes.

Easy Beer Braised Short Ribs with Delectable Gravy

Beer braised short ribs are cooked low and slow, infused with rich, deep flavors and smothered in a luxurious gravy made from the braising liquid. When done, the beer based braising liquid is converted into a decadent, luscious gravy.

5 from 8 votes

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Prep Time: 10

Cook Time: 3

Total Time: 3 10

Servings:

Calories: 712kcal

Author: Milena Perrine

Ingredients

4 lbs short ribs* bone-in, individually English cut
1 ½ tablespoon coarse salt
2 teaspoon ground black pepper
2 tablespoon cooking oil
1 yellow onion
2 carrots
2 celery stalks
3-4 cloves garlic
2 tablespoon tomato paste (optional)
1 tablespoon 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 tablespoon dark brown sugar
1 sprig sage
4 sprigs thyme (more for garnish)
1 tablespoon Dijon mustard (optional, if making gravy)
slurry 1 tablespoon corn starch mixed in 2 tablespoon cold water, (optional, if making gravy)

Instructions

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.

Notes

*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.

Nutrition