Beer Braised Short Ribs

Hi Neighbor! The days are certainly getting shorter and the weather is getting colder. So this usually calls for warm hearty meals like roasted meats and stews. Beer braised shorts ribs has been a long go-to for any beef lover. Especially since most home cooks wonder how to prepare short ribs. This recipe might take some time, but it is worth it. The meat becomes so tender and juicy it just melts in your mouth. You won’t even need a knife. We recommend pairing this with either our Porter of Fest. Try it tonight or this weekend for Sunday dinner. Taste & Enjoy!


3 pounds beef short ribs
Salt and freshly ground pepper
3 tablespoons EVOO
16oz Gansett Porter (tall boy)
10 to 12 garlic cloves smashed
3 medium onions, cut into wedges
1 bay leaf
2 Tbsp brown sugar
2 Tbsp Dijon mustard
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried sage
1 tsp dried parsley


Season the ribs generously with salt and pepper. Heat the EVOO in a large heavy pot with a lid (like a Dutch oven) over high heat. Brown the ribs on all sides. Remove the ribs and pour off all but a couple tablespoons of the rendered fat. Return the pot to the stove, lower the heat to medium and saute the garlic and onions for about 3 minutes. Add the ribs back to the pot. Add the beer, mustard, brown sugar, dried herbs and bay leaf. Stir and then cover and simmer for 2 1/2 hours. Preheat the oven to 300 degrees F. Move the pot to the oven, and cook, uncovered, for 30 minutes. Remove ribs and bay leaf from sauce. Strain fat from the top of the pot so that you’re left with the au jus to pour on top as you plate the dish. Serve with smashed potatoes or rice and your favorite veggies.

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