There’s something about slow-cooked beef short ribs that feels like a warm hug on a chilly day. These rich, tender ribs, simmered to perfection, are a true comfort food classic. The savory gravy, infused with deep flavors, elevates the dish to new heights.
Perfect for gatherings or a cozy night in, this recipe promises to satisfy and delight. Let’s get cooking!
Steps
- Preheat your oven to 350°F. Season the beef short ribs with salt and pepper on all sides and set them aside.
- Heat olive oil in an oven-safe Dutch oven over medium-high heat. Sear the ribs on each side until browned, then remove them from the pot and set aside.
- Reduce the heat to medium. Add onions, tomato paste, and beer to the Dutch oven, stirring to combine and scraping the bottom to incorporate browned bits. Cook for about 5 minutes to allow the alcohol to evaporate slightly.
- Introduce the thyme, parsley, rosemary, beef broth, Worcestershire sauce, and the seared ribs back into the pot. Bring the mixture to a boil.
- Cover the Dutch oven and transfer it to the preheated oven. Cook for about 3 hours, or until the ribs are tender and the meat is falling off the bone.
- Once cooked, remove the ribs from the pot and keep them warm by tenting with aluminum foil. Discard the herbs from the pot.
- Transfer the remaining liquid to a bowl, skimming off the fat from the surface. You should have approximately 6 cups of broth remaining.
- In the original Dutch oven, melt butter over medium heat. Whisk in flour until no lumps remain to form a roux.
- Gradually whisk the reserved broth back into the pot, continuously stirring. Simmer the mixture until it thickens and can coat the back of a spoon, about 5 minutes.
- Serve the tender short ribs over mashed potatoes, drizzling with the rich and flavorful gravy.
Ingredients
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 8 beef short ribs, approximately 2 pounds
- 1 large yellow onion, diced (about 1 ½ cups)
- ¼ cup (56 g) tomato paste
- 10 ounces dark ale or stout beer
- 2 sprigs fresh thyme
- 2 sprigs fresh parsley
- 2 sprigs fresh rosemary
- 6 cups (48 ounces) beef broth
- 1 tablespoon Worcestershire sauce
- ¼ cup (½ stick / 57 g) unsalted butter
- 2 tablespoons all-purpose flour
- Mashed potatoes, for serving
FAQ
- Can I substitute beer in the recipe?
- Yes, if you don’t have dark ale or stout beer on hand, you can use beef broth, beef stock, or even dry red wine as alternatives for the braising liquid.
- Do I need a Dutch oven to make beef short ribs?
- While a Dutch oven is ideal due to its tight-fitting lid, you can use a heavy-bottom pot or deep baking dish covered with aluminum foil. You might need to add 10-15 minutes to the cooking time to achieve the desired tenderness.
- How should I store leftover beef short ribs?
- Allow the short ribs to cool completely before storing them in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze them in a freezer-safe container for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
- What are some side dishes that pair well with beef short ribs?
- Beef short ribs are delicious with mashed potatoes, egg noodles, dinner rolls, crusty bread like a French baguette, or roasted vegetables such as carrots, Brussels sprouts, or green beans.
- How can I thicken the gravy for beef short ribs?
- To thicken the gravy, after removing the ribs, melt butter in the Dutch oven, whisk in flour until smooth, and gradually add the broth while whisking. Simmer until the gravy thickens to the desired consistency.
Tips
- When selecting beer for the braising liquid, opt for a dark ale or stout to enhance the complexity of flavors. If beer isn’t available, consider using beef broth, stock, or even dry red wine as a substitute.
- If you don’t have a Dutch oven, use a heavy-bottom pot with aluminum foil to cover it tightly. You may need to extend the cooking time by 10-15 minutes to achieve that perfect fall-off-the-bone texture.
- To maximize flavor, be sure to scrape up the brown bits from the bottom of the Dutch oven after searing the ribs. These bits add depth to the dish and contribute to a richer gravy.
- When storing leftovers, allow the short ribs to cool completely before placing them in an airtight container in the refrigerator. They will keep for 3-4 days, or freeze them in a freezer-safe bag for up to 2-3 months.
Equipment
- Dutch Oven – A heavy-duty pot with a tight-fitting lid, ideal for searing and slow-cooking the ribs.
- Oven-safe Heavy Bottom Pot (if not using a Dutch oven) – Alternatively, you might need a deep baking dish with aluminum foil for covering.
