Beer-Braised Beef Short Ribs

Slow-cooked until meltingly tender, these beer-braised beef short ribs are the ultimate Father’s Day comfort food. Simmered in ale with onion, garlic and herbs, the beef develops rich, deep flavour while the sauce reduces to a glossy gravy that’s perfect for spooning over creamy mash.

How long will it take?

4 hours

What’s the serving size?

Serves 6

What do I need?

2 kg beef short ribs
2 tbsp olive oil
Salt
Freshly ground black pepper
2 brown onions, diced
3 cloves garlic, crushed
2 carrots, diced
2 stalks celery, diced
2 tbsp tomato paste
500 mL amber ale or dark beer
500 mL beef stock
2 tbsp Worcestershire sauce
2 sprigs rosemary
4 sprigs thyme
2 bay leaves
1 tbsp brown sugar

How do I make it?

Preheat oven to 160C.
Pat the ribs dry with paper towel and season generously with salt and pepper.
Heat olive oil in a large ovenproof casserole dish or Dutch oven over medium-high heat. Brown the ribs on all sides until deeply caramelised. Remove ribs from pan and set aside.
Reduce heat to medium.
Add onion, carrot and celery and cook for 8-10 minutes, until softened. Stir through garlic and tomato paste and cook for a further minute.
Pour in the beer, scraping any caramelised bits from the bottom of the pan.
Allow the beer to simmer for 3-4 minutes.
Add beef stock, Worcestershire, brown sugar, rosemary, thyme and bay leaves.
Return the short ribs to the casserole dish, ensuring they are mostly submerged in the liquid.
Cover with a lid and transfer to the oven. Cook for 3 ½-4 hours until the meat is tender.
Carefully remove the ribs and keep warm.
Strain the cooking liquid into a saucepan to remove solids and simmer over medium-high heat for 10-15 minutes until thickened and glossy.
Season to taste.
Serve ribs in bowls so that you can generously ladle the sauce over the ribs.

TOP TIPS

Serve with buttery mashed potatoes, roasted carrots and a glass of the same beer used in the braise.
Make the ribs a day ahead and refrigerate overnight. The flavours deepen beautifully and the sauce will become even richer when reheated the next day. Allow the ribs and sauce to cool completely, then store together in an airtight container in the fridge for up to 3 days.
To reheat place the ribs and sauce in a covered casserole dish or saucepan over low heat. Add a splash of beef stock or water if the sauce has thickened too much. Gently heat for 25-30 minutes, turning the ribs occasionally until warmed through.
You can also reheat in the oven. Arrange the ribs in an ovenproof dish, pour over the sauce and cover tightly with foil. Reheat at 160C for 30-40 minutes, until the beef is hot and tender.