This dish is my go-to cozy, comfort dish as the weather becomes chilly. A quick sauté of the ribs and then a slow bath in a beer-onion sauce make this dish truly hearty and delicious. Short ribs come from the chuck portion of the cow and are cooked in many ways, but long braising brings a tenderizing effect that also results in a rich and intense flavor.
Most short ribs you find at the market are already cut into individual pieces. You can also find them sold as pieces that have been cut across the bone into thick or thin crosscut slices. Some meat departments offer boneless short ribs as well. If you prefer boneless short ribs, decrease the meat amount to 3 1/2 pounds.
Try to find extra lean short ribs since they are naturally marbled with fat. Even if extra-lean ribs are selected, the braising liquid must still be skimmed to remove excess fat. It’s best to make your ribs ahead so you can refrigerate them and let the fat harden for easy removal.
I like to prepare these ribs on a lazy autumn day and then refrigerate them. Then you can enjoy them later without fuss when all that is required is a quick reheat. This dish is wonderful for a casual dinner party since it is made ahead. If you have time, you can prepare the short ribs a day or two ahead, refrigerate, and remove the top layer of fat that accumulates as it chills. These also freeze well.
Diane’s Easy Beer-Braised Short Ribs
Serves 6- 5 pounds lean beef short ribs, cut into three 4-inch pieces
- Salt and freshly ground black pepper
- 3 tablespoons vegetable oil
- 3 large yellow onions, sliced thickly into rings
- 4 medium carrots, peeled and sliced into 1/2-inch slices
- 4 garlic cloves, finely chopped
- 1 cup crushed tomatoes
- 1 1/2 cups beer
- 1 teaspoon Dijon mustard
Preheat the oven to 325 degrees F. In a large 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Brown the ribs on all sides, using kitchen tongs to turn and brown them evenly, about 7 to 10 minutes in batches. Remove the ribs with a slotted spoon, drain briefly on paper towels, and then place in a large Dutch oven or heavy flameproof casserole.
In the same frying pan, add the remaining oil, increase the heat to medium-high, and brown the onions for about 7 to 10 minutes, stirring frequently and watching carefully so that they brown but do not burn.
Add the carrots and saute another 2 to 3 minutes or until softened. Add the garlic and cook another minute. Add the tomatoes, beer, and mustard. Increase the heat to high and simmer for 1 minute to mix the flavors. Pour the tomato sauce mixture over the short ribs and mix to combine.
Bake the ribs, covered, for about 2 1/2 to 3 hours, or until the meat is very tender, turning the ribs every 45 minutes during the cooking time. Season to taste with salt and pepper. These are best made a day ahead, refrigerated, de-greased, and reheated. Remove the fat layer and reheat gently over medium heat.
