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Beer Braised Short Ribs

Beer Braised Short Ribs


  • 3 lbs of Bone-In Short Ribs
  • 2 tbsp of Oil
  • 1 tsp Black Pepper
  • 1 large Onion, diced
  • 3 Carrots
  • 2 Celery Stalks, diced
  • 3 cloves of Garlic, minced
  • 1 1/2 cups of Beef Broth
  • 16 oz of Beer (I prefer Miller High Life)
  • 2 tbsp Brown Sugar
  • 2 tbsp Tomato Paste
  • 4 Sprigs of Fresh Thyme
  • 1 Bay Leaf


  1. Preheat your oven to 315°F.
  2. Add olive oil to a large Dutch oven and heat on medium-high.
  3. Sear all sides of the short ribs, preferably in two batches. Once seared, remove from the pot and set aside.
  4. Add the onion, carrots, celery, and garlic to the Dutch oven. Reduce heat to medium and cook until they start to brown.
  5. Stir in the brown sugar and tomato paste. Then, pour in the broth and beer.
  6. Bring the mixture back to a boil and then add back in the short ribs.
  7. Add in the thyme and bay leaf, cover the Dutch oven, and bake for 3 to 3 1/2 hours or until the short ribs are pull-apart tender.
  8. Salt & pepper to taste and top with fresh parsley if desired! 
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