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Tender Beer Braised Short Ribs Recipe Easy Homemade with Creamy Mashed Potatoes

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This recipe features tender, slow-braised beef short ribs cooked in dark beer and aromatic herbs, served over creamy mashed Yukon Gold potatoes for a comforting and flavorful meal.

Ingredients

Scale
  • 3 to 4 pounds beef short ribs, bone-in
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons vegetable oil or olive oil
  • 1 large onion, sliced thin
  • 4 cloves garlic, minced
  • 2 cups dark beer (stout, porter, or amber ale)
  • 2 cups beef broth (preferably low sodium)
  • 2 tablespoons tomato paste
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
  • 1 bay leaf
  • 2 pounds Yukon Gold potatoes, peeled and cut into chunks
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup whole milk or cream, warmed
  • 2 cloves roasted garlic, mashed (optional)
  • Salt and pepper, to taste
  • Fresh chives or parsley, chopped (for garnish)

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. Season the short ribs generously with salt and black pepper.
  3. Heat the vegetable oil in a Dutch oven over medium-high heat. Sear the ribs in batches for 3-4 minutes per side until deeply browned. Transfer to a plate.
  4. Reduce heat to medium and add sliced onions to the pot. Cook, stirring occasionally, until softened and starting to brown, about 5-7 minutes.
  5. Add minced garlic and cook for 30 seconds, being careful not to burn.
  6. Stir in tomato paste and cook for 1-2 minutes to deepen color and richness.
  7. Pour in the beer, scraping up browned bits from the pot bottom. Let simmer for 5 minutes to reduce slightly.
  8. Add beef broth, thyme, rosemary, and bay leaf. Return short ribs to the pot, nestling them into the liquid so they are mostly submerged. Add more broth or water if needed.
  9. Cover with a tight-fitting lid and transfer to the oven. Braise for 2.5 to 3 hours until meat is fork-tender and falling off the bone. Check liquid halfway and add more broth if low.
  10. While ribs braise, place peeled potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain well.
  11. Mash potatoes with butter, warm milk or cream, and roasted garlic. Season with salt and pepper. Keep warm until serving.
  12. Remove ribs from pot and set aside. Discard bay leaf and herb sprigs. Simmer braising liquid on stovetop over medium heat to thicken if desired.
  13. Serve ribs over mashed potatoes, spoon braising sauce on top, garnish with fresh herbs, and enjoy immediately.

Notes

Avoid overly bitter IPAs for braising beer as they can overpower the dish. For gluten-free, substitute beer with gluten-free lager or extra beef broth. Swirl in a knob of butter to the braising sauce before serving for extra richness. Let ribs rest a few minutes before serving to redistribute juices. Mashed potatoes can be made with roasted garlic for added flavor. Leftovers keep well refrigerated for up to 3 days; reheat gently with broth or cream to maintain moisture.

Nutrition

Keywords: beer braised short ribs, slow cooked ribs, creamy mashed potatoes, comfort food, beef short ribs recipe, easy dinner, braised beef

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