Beer-Braised Short Ribs

Staff Writer
Beer-Braised Short Ribs
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.

Ready in
2 h, 30 m
2
Servings
1113
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!

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.

Nutritional Facts

Total Fat
57g
87%
Sugar
25g
N/A
Saturated Fat
19g
94%
Cholesterol
119mg
40%
Protein
44g
87%
Carbs
101g
34%
Vitamin A
773µg
86%
Vitamin B12
3µg
51%
Vitamin B6
2mg
99%
Vitamin C
69mg
100%
Vitamin D
0.4µg
0.1%
Vitamin E
4mg
19%
Vitamin K
37µg
47%
Calcium
145mg
14%
Fiber
11g
44%
Folate (food)
103µg
N/A
Folate equivalent (total)
123µg
31%
Folic acid
12µg
N/A
Iron
7mg
41%
Magnesium
162mg
40%
Monounsaturated
32g
N/A
Niacin (B3)
15mg
76%
Phosphorus
586mg
84%
Polyunsaturated
4g
N/A
Potassium
2497mg
71%
Riboflavin (B2)
0.9mg
54.9%
Sodium
2046mg
85%
Sugars, added
18g
N/A
Thiamin (B1)
0.6mg
39.4%
Trans
2g
N/A
Zinc
9mg
60%