Beer-Braised Short Ribs

Beer-Braised Short Ribs
Staff Writer
Beer-Braised Short Ribs

Nathan Cyphert

Beer-Braised Short Ribs

This short rib recipe provides a nice balance of sweet and savory. The brown sugar and the Oktoberfest beer combine to make a really delicious and not too heavy or aggressive sauce that brings all the components of the dish together.

Click here to see Heavenly Short Rib Recipes.

Ingredients

  • 3/4  Pounds  boneless short rib steak, cut into chunks
  • Salt and pepper, to taste
  • 3  Tablespoons  olive oil
  • 1/4  Cup  soy sauce
  • 1/4  Cup  brown sugar
  • 12  Ounces  Blue Point Oktoberfest beer, or similar
  • chopped cloves garlic
  • 2  Tablespoons  all-purpose flour
  • Yukon Gold potatoes, quartered
  • carrots, preferably organic, chopped
  • 7-8 cremini mushrooms

Directions

Preheat the oven to 350 degrees.

Season the meat with salt and pepper (about 1 teaspoon of each).

Heat 2 tablespoons of the olive oil in a large, heavy-bottomed pot over medium-high heat. When the oil is hot, brown both sides of the ribs, 6-7 minutes each side. Remove from the heat and place in a baking dish.

In medium-sized bowl, whisk together the remaining olive oil, soy sauce, brown sugar, beer, chopped garlic, and flour until smooth. Pour ½ of the sauce over the meat in the baking dish, cover with a tight-fitting lid or aluminum foil and place in oven for 2 hours.

After 1 hour, turn the meat over and add the potatoes, carrots, and mushrooms to the baking dish. Pour on the remaining sauce, cover, and return to the oven until the meat is fork-tender, about 1 more hour. Serve the short ribs, potatoes, carrots, and mushrooms with sauce drizzled over them!

Nutritional Facts

Total Fat
54g
77%
Sugar
24g
27%
Saturated Fat
14g
58%
Cholesterol
126mg
42%
Carbohydrate, by difference
75g
58%
Protein
40g
87%
Vitamin A, RAE
8µg
1%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
16µg
18%
Calcium, Ca
123mg
12%
Choline, total
32mg
8%
Fiber, total dietary
4g
16%
Folate, total
12µg
3%
Iron, Fe
4mg
22%
Magnesium, Mg
53mg
17%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
241mg
34%
Selenium, Se
4µg
7%
Sodium, Na
2924mg
100%
Water
245g
9%
Zinc, Zn
1mg
13%

Rib Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Rib Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.