Beef Short Rib Recipe

Simple beef short ribs are braised low and slow in a rich combination of stout beer and beef broth, resulting in tender, fall-off-the-bone meat. This hearty recipe brings together traditional flavors and comfort in every bite.

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Ideal for cozy dinners, the braised beef short ribs recipe uses just a few pantry staples but transforms them through a long simmer for irresistible depth and richness.

Ingredients That Make Simple Beef Short Ribs Shine

Beef short ribs – The star of this dish, short ribs bring deep beefy flavor and become meltingly tender when braised over low heat.
Salt and black pepper – Basic seasoning that enhances the natural umami of the beef.
All-purpose flour – Lightly coats the ribs, aiding in browning and helping to thicken the sauce.
Olive oil and butter – A duo that offers flavor and a beautiful sear for the ribs while sautéing the aromatics.
Onion – Adds a mild sweetness and depth to the braising liquid.
Garlic – Infuses the dish with rich, savory undertones.
Stout beer – Offers a malty, slightly bitter backbone that complements the richness of the meat.
Beef stock – Builds on the beefy base, adding savory richness to the sauce.

Crafting Flavorful Layers in This Simple Beef Short Ribs Recipe

Begin by seasoning and dredging the short ribs in flour for a perfect sear. Sear them in a mixture of butter and olive oil until golden.
Sauté the onions and garlic to create an aromatic base before deglazing with stout beer, scraping up flavorful browned bits.
Simmer with beef stock and let the ribs cook low and slow until fork-tender and infused with bold, hearty flavors.

Tips to Perfect Your Simple Beef Short Ribs

For a cleaner sauce, allow it to cool slightly and skim off the fat before serving. If you prefer a different flavor profile, swap the stout beer with red wine or even a broth-only base for a lighter version. Browning the meat well at the beginning is crucial for developing rich, deep flavor in the final dish.

Best Way to Store Leftovers of Simple Beef Short Ribs

Let the ribs cool completely before transferring them to an airtight container. Store in the refrigerator for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Reheat gently on the stovetop or in the oven with a splash of beef stock to maintain moisture.

Frequently Asked Questions

Can I use boneless short ribs for this recipe?
Yes, though bone-in ribs add more flavor to the braising liquid. Adjust the cooking time slightly as boneless may cook faster.

What type of beer works best?
A stout beer is ideal for its rich, malty flavor, but any dark beer or even a brown ale can be used.

Can this be made in a slow cooker?
Yes. Brown the ribs and aromatics first, then transfer everything to a slow cooker and cook on low for 6–8 hours.

How do I thicken the sauce?
If the sauce is too thin, remove the ribs and simmer the liquid uncovered until reduced, or stir in a cornstarch slurry at the end.

Simple Beef Short Ribs

A comforting and time-honored dish, these beef short ribs are gently braised in a robust combination of stout beer and savory beef stock, producing a result that is consistently rich, tender, and deeply flavorful. Rooted in family tradition, this preparation transforms modest ingredients into a soul-satisfying meal.

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Prep Time: 15 minutes minutes

Cook Time: 2 hours hours 15 minutes minutes

Total Time: 2 hours hours 30 minutes minutes

Ingredients

• 1 cup beef stock
• 1 clove garlic
• ½ teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 12 fluid ounce can or bottle stout beer
• 2 tablespoons all-purpose flour
• 1 onion sliced
• 1 teaspoon salt
• 1 pound beef short ribs

Instructions

• Season the beef short ribs with salt and pepper, then coat them lightly with flour, shaking off any extra.
• Warm the olive oil and butter in a Dutch oven or a large skillet over medium-high heat. Sear the ribs until a deep brown crust forms on each side, about 5 minutes per side. Remove the ribs and set them aside.
• Add the sliced onion and garlic to the pot; sauté until the onion becomes translucent and soft, approximately 5 minutes. Return the browned ribs to the pot, then deglaze with the stout beer, stirring to lift any caramelized bits from the bottom. Add the beef stock.
• Cover the pot and let the contents simmer on low heat for roughly 2 hours, or until the meat becomes exceptionally tender.
• Serve the short ribs with the braising liquid spooned over the top.

Notes

You may substitute the beer with red wine or another braising liquid of your choice.
If the ribs render excess fat, allow the sauce to cool slightly and skim off the fat before serving.