Beer braised short ribs are the ultimate comfort food, with tender, pull-apart beef in a rich and flavorful sauce, served with buttery mashed potatoes.
Course Main Course
Cuisine American
Prep Time 30 minutesmins
Cook Time 2 hourshrs30 minutesmins
Total Time 3 hourshrs
Servings 4servings
Calories 808
Author Annalise Sandberg
Ingredients
Short Ribs
3lbsbone-in short ribs(about 8 short ribs)
Salt and pepper, as needed for seasoning
2tablespoonsbutter, divided
1largecarrot
1celery stalk
½onion
4ozmushrooms(I prefer to use cremini or baby bella)
2clovesgarlic
¼cuptomato paste
1 ½cupbeer(one 12-oz can, preferably lager or pilsner)
1cupbeef broth, plus more as needed
1sprigrosemary, chopped (or 1 teaspoon dried)
1bay leaf
Mashed Potatoes
2lbsgold or yellow potatoes, peeled if desired and chopped in 1 inch pieces
4tablespoonsbutter
½cupmilk or cream
½teaspoonsalt, plus more for salting the water
¼teaspoonground black pepper
Instructions
To make the short ribs:
Preheat oven to 375°F.
Place large oven-proof pot over medium-high heat and add 1 tablespoon of butter. Season short ribs generously with salt and pepper and add to the pot.
Cook short ribs until browned on at least 2 sides, which can take several minutes. Short ribs are ready to be flipped when they naturally release from the bottom of the pot. If they're still sticking, give them more time. When finished browning, transfer short ribs to a plate and set aside. Drain off any excess fat from the pot.
While short ribs are browning, chop the carrot, celery, onion, mushroom and garlic. Use a knife for larger veggies and chunkier sauce. Or use a food processor to chop them smaller.
Add remaining tablespoon of butter and reduce temperature to medium-low. Add all veggies and cook until softened and slightly browned, about 5 minutes.
Add tomato paste, beer, beef broth, rosemary and bay leaf and stir until mixed with the vegetables. Add short ribs back to the pot and cover with lid or foil.
Cook short ribs for 2 - 2½ hours until meat is tender enough to pull apart with fork and knife, but not so tender that it falls off the bone. Check on it a few times, if short ribs are ever more than halfway out of the liquid, add more beef broth.
To make the mashed potatoes:
During the last 30 minutes of the short rib cook time, prepare the mashed potatoes.
Add potatoes to a pot of cold water and season generously with salt. Set over high heat and bring to a boil.
Reduce heat slightly and simmer until potatoes are tender, about 20 minutes. Drain.
Add butter and milk or cream to pot along with the drained potatoes and mash until smooth. Add salt and pepper and taste, adding more seasoning as needed.