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.

2
Servings
1755
Calories Per Serving
Deliver Ingredients

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
  • 2 chopped cloves garlic
  • 2 Tablespoons all-purpose flour
  • 3 Yukon Gold potatoes, quartered
  • 3 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
164g
100%
Sugar
6g
7%
Saturated Fat
55g
100%
Cholesterol
183mg
61%
Carbohydrate, by difference
39g
30%
Protein
37g
80%
Vitamin A, RAE
24µg
3%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
144µg
100%
Calcium, Ca
79mg
8%
Choline, total
36mg
8%
Fiber, total dietary
5g
20%
Fluoride, F
45µg
2%
Folate, total
51µg
13%
Iron, Fe
5mg
28%
Magnesium, Mg
37mg
12%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
192mg
27%
Selenium, Se
7µg
13%
Sodium, Na
2583mg
100%
Water
176g
7%
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.