Sunday, January 22, 2012

Lager Braised Beef Short Ribs

Pennsylvania is home to one of the best beers around from the oldest brewery in America - Yuengling. And when at a bar in PA and you want a Yuengling, you only need to say that you'd like a Lager and everyone knows exactly what you want. I decided to use Yuengling to braise my short ribs over the weekend based on a recipe I saw on the Magic Hat web site. Below is my version using Yuengling. Ingredients

  • 2.5 pounds of bone-in beef short ribs (this was 8 short ribs)
  • 2 tbsp flour
  • Salt and pepper
  • 1 tbsp olive oil
  • 3 carrots cut into chunks
  • 2 stalks of celery cut into chunks
  • 1 onion, roughly chopped
  • 4 cloves of garlic, roughly chopped
  • 1 tsp chipotle powder
  • 1 tsp dried thyme
  • 1 tablespoon brown sugar
  • 1 tablespoon tomato paste
  • 8 oz Yuengling lager
  • 2 c beef stock


  • Heat oven to 300 degrees.
  • Put short ribs in a large bowl. Toss with the flour, salt, and pepper.
  • Heat olive oil in a Dutch oven over medium-high heat. Add short ribs and brown on all sides, about 10 minutes. Transfer to a plate.
  • Add onions, garlic, carrots, and celery to the pot; saute 10 minutes.
  • Return short ribs to the pan in a single layer, nestled into the veggies.
  • Add the thyme, chipotle powder, brown sugar, tomato paste, beer, and stock.
  • Stir everything together, cover, and transfer to the oven.
  • I cooked the ribs for one hour on 300 then 3 hours on 275. I still had about 30 minutes until we were ready to eat, so I turned the oven to 225 just to keep them warm.

The meat was falling off the bone tender - just the way they should be!! Short ribs are pretty fatty, so you might want to pour the gravy through a separator before serving.

I served the ribs over bacon-cheddar mashed potatoes - just perfect!!!

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  1. Wow these sound delicious! Short ribs are on my cooking bucket list this year. :)

  2. YUM! Your picture is making my mouth water! Dishes like these make me LOVE cooking in the fall and winter!