Tender Slow Cooked Beef Short Ribs Braised In Beer
Slow Cooked Beef Short Ribs Braised In Beer with tender meat that melts in the mouth and has the most delicious deep flavor. What's more, it freezes well, so you can make it in advance.
Equipment
Ingredients
- 6 Beef short ribs approx 1.6 kg or 3.5 pounds
- 800 ml (24 oz) Stout beer 2 cans, e.g. Guinness
- 400 ml (14 oz) Beef stock or broth
- 1 White onion
- 3 bay leaves
- 2 tablespoon Brown sugar
- 3 tablespoon Plain flour
- 2 tablespoon Dried mixed herbs Equates to roughly a teaspoon each of dried Thyme, Marjoram, Oregano, Parsley, and Sage
- 4 Carrots
- 1 stick Celery
- 1 tablespoon Cooking oil
- Salt and pepper
Instructions
- Preheat the oven to 160 degrees Celsius / 320 degrees Fahrenheit.
- Peel the carrots and slice them in half vertically. Cut the onion into segments, and slice the celery into small cubes. Blot the short ribs with a paper towel to soak up excess moisture and season with salt.
- Heat the oil in the dish over medium-high heat in and sear the short ribs on all sides until they are dark brown, then remove to a plate.
- Add the onion and celery to the dish and some salt to help them release their water and deglaze the pan. Fry for 2-3 minutes until softened.
- Add the dried herbs and flour and continue to fry for another 2-3 minutes.
- Pour in the beer and stock, and add the sugar and bay leaves. Add the short ribs back in, cover with the lid, and cook in the oven for one hour.
- Remove from the oven, add the carrots, and then cook for a further 2 hours.
- To serve, remove each short rib carefully with a slotted spoon to each plate and then ladle over the sauce and vegetables.
Notes
It is important to get a dark sear on the meat to lock in the moisture, which results in super tender beef short ribs that fall apart and melt in the mouth.
If you have time, salt the ribs and leave them uncovered in your fridge for a few hours before cooking. This will help you get a good crust on them.
And, if you have even more time, cool the short ribs down to room temperature, skim off the excess fat from the top of the casserole pot, and then reheat before serving.
Nutrition
Calories: 474kcalCarbohydrates: 18gProtein: 40gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 114mgSodium: 359mgPotassium: 1017mgFiber: 2gSugar: 7gVitamin A: 6797IUVitamin C: 4mgCalcium: 48mgIron: 5mg
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