Fall Off The Bone Beer Braised Short Ribs

Finding a dinner recipe that feels impressive but doesn’t chain you to the kitchen all evening can be tricky. You want something that tastes amazing and makes your house smell incredible, but you also don’t want to spend hours hovering over the stove when you could be relaxing with a cold beer yourself.

That’s where these beer braised short ribs come in. They’re rich and tender, mostly hands-off once they’re in the oven, and perfect for a cozy weekend dinner or when you want to feed a crowd without the stress.

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What Kind of Beer Should I Use?

For braising short ribs, you’ll want to reach for a darker beer with some body to it – think stouts, porters, or brown ales. These beers have a richer, maltier flavor that holds up well during the long cooking process and adds depth to your sauce. If you’re not a big beer drinker, don’t worry too much about getting something fancy – a decent quality Guinness or any local dark ale from your grocery store will do the trick. Just avoid anything too hoppy or bitter, like IPAs, since those flavors can become overpowering as the liquid reduces down.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Beef short ribs: Short ribs are really the star here and give you that fall-off-the-bone texture, so I’d stick with them if possible. But if you can’t find them, beef chuck roast cut into large chunks will work – just adjust cooking time as needed.
• Speck: Not everyone has speck on hand, and that’s totally fine. You can use bacon, pancetta, or even prosciutto instead. Just dice it up the same way and cook it until crispy.
• Beer: Any dark beer or ale works great here – stout, porter, or brown ale all add nice depth. If you need to skip the alcohol, replace it with extra beef stock plus 1 tablespoon of balsamic vinegar for that tangy richness.
• Button mushrooms: Feel free to use cremini, portobello, or whatever mushrooms you have available. They all work well in this braise.
• Wholegrain mustard: Dijon mustard is a solid substitute here, though you’ll lose some of that texture from the grains. Either way, you’ll still get that nice tangy kick.
• Fresh herbs: Dried herbs work in a pinch – just use about one-third of the amount called for since dried herbs are more concentrated.

Watch Out for These Mistakes While Cooking

The biggest mistake when braising short ribs is skipping the searing step or not getting a proper brown crust on the meat – this caramelization adds serious depth of flavor, so make sure your oil is hot and don’t crowd the pan.

Another common error is using the wrong type of beer, as light lagers can make the dish taste watery while overly bitter IPAs can turn the sauce harsh – stick with a malty brown ale or stout for the best balance.

To avoid tough, chewy ribs, resist the urge to rush the cooking time, as short ribs need at least 2.5 to 3 hours of low, slow braising to become fall-off-the-bone tender.

One final tip: skim off excess fat from the surface of the sauce before serving, and if your sauce seems thin, remove the ribs and simmer the liquid on the stovetop for 10-15 minutes to reduce it to a rich, coating consistency.

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What to Serve With Beer Braised Short Ribs?

These rich, fall-off-the-bone short ribs are begging for something to soak up all that incredible sauce. My go-to is creamy mashed potatoes or buttery egg noodles, which are perfect for catching every bit of the beer-infused gravy. If you want something a bit lighter, try serving them over soft polenta or alongside roasted root vegetables like parsnips and carrots. A simple side of crusty bread also works great for mopping up the sauce, and I always like to add a fresh green salad or some steamed green beans to balance out the richness of the dish.

Storage Instructions

Store: These short ribs actually taste even better the next day after all those flavors have had time to mingle. Keep them in an airtight container in the fridge for up to 4 days. The sauce will thicken up as it cools, which is totally normal and makes for an even richer meal when you reheat it.

Freeze: Beer braised short ribs are perfect for freezing! Let everything cool completely, then transfer to freezer-safe containers with the sauce covering the meat. They’ll keep beautifully for up to 3 months, making this a great make-ahead dinner option.

Reheat: Warm the short ribs gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also reheat them in a 325°F oven covered with foil for about 30 minutes. If the sauce seems too thick, just add a splash of beef stock or water to loosen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3300-3700
• Protein: 230-270 g
• Fat: 210-240 g
• Carbohydrates: 80-100 g

Ingredients

For the braised beef ribs:

• 3.3 lb beef short ribs (bone-in preferred)
• 1/4 cup all purpose flour
• 2.1 cups beef stock
• 11.8 fl oz beer (I use a dark ale or porter)
• 1 tbsp fresh rosemary (I prefer this for depth)
• 1 carrot (roughly chopped)
• 10.5 oz button mushrooms (halved)
• 5.3 oz speck (diced)
• 2 tbsp tomato paste
• 2 brown onions (quartered)
• 2 garlic cloves (minced)
• 2 tbsp wholegrain mustard
• 2 tbsp olive oil
• 1 tbsp fresh thyme leaves

For seasoning:

• pepper (freshly ground)
• salt

Step 1: Prepare and Brown the Beef Ribs

• 3.3 lb beef short ribs (bone-in preferred)
• 1/4 cup all purpose flour
• 2 tbsp olive oil (1 tbsp for frying, extra as needed)

Preheat the oven to 160°C (320°F).

Cut the beef short ribs into individual pieces, then dust them evenly with all-purpose flour.

Heat 1 tablespoon of olive oil in a large flameproof casserole dish or Dutch oven over medium-high heat.

In batches, fry the ribs until they are well browned on all sides, adding extra olive oil if needed.

Transfer the browned ribs to a plate and set aside.

Step 2: Sauté the Vegetables and Speck

• 5.3 oz speck (diced)
• 1 carrot (roughly chopped)
• 2 brown onions (quartered)
• 10.5 oz button mushrooms (halved)

Add the diced speck, chopped carrot, quartered brown onions, and halved mushrooms to the same pot.

Cook over medium heat, stirring frequently, until the vegetables begin to soften and the speck releases some of its fat.

Step 3: Build the Flavor Base

• 2 tbsp tomato paste
• 2 garlic cloves (minced)
• 11.8 fl oz beer (I use a dark ale or porter)

Add the tomato paste and minced garlic to the softened vegetables and speck in the pot.

Stir well and cook for about 30 seconds to allow the flavors to develop.

Next, pour in the dark ale or porter and bring the mixture to a gentle simmer, scraping any browned bits from the bottom of the pot.

Step 4: Add Herbs, Mustard, Broth, and Beef

• 2 tbsp wholegrain mustard
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary (I prefer this for depth)
• 2.1 cups beef stock
• browned beef short ribs (from Step 1)

Stir in the wholegrain mustard, fresh thyme leaves, and fresh rosemary.

Pour in the beef stock and mix everything thoroughly, making sure to scrape up all flavorful bits stuck to the bottom.

Return the browned ribs (with any accumulated juices) to the pot.

Gently bring the mixture back to a simmer.

Step 5: Braise in the Oven

• pepper (freshly ground)
• salt

Cover the pot with a lid and transfer to the preheated oven.

Bake for about 2 hours, or until the beef is tender and falling off the bone.

Once the braising time is up, taste and season the stew generously with freshly ground pepper and salt.

I like to adjust the seasoning right at the end to bring out the best flavor in the sauce.

Fall Off The Bone Beer Braised Short Ribs

Delicious Fall Off The Bone Beer Braised Short Ribs recipe with step-by-step instructions.

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Prep Time 48 minutes mins

Cook Time 1 hour hr 37 minutes mins

Total Time 2 hours hrs 25 minutes mins

Servings 4

Calories 3500 kcal

Ingredients

  

For the braised beef ribs:

• 3.3 lb beef short ribs (bone-in preferred)
• 1/4 cup all purpose flour
• 2.1 cups beef stock
• 11.8 fl oz beer (I use a dark ale or porter)
• 1 tbsp fresh rosemary (I prefer this for depth)
• 1 carrot (roughly chopped)
• 10.5 oz button mushrooms (halved)
• 5.3 oz speck (diced)
• 2 tbsp tomato paste
• 2 brown onions (quartered)
• 2 garlic cloves (minced)
• 2 tbsp wholegrain mustard
• 2 tbsp olive oil
• 1 tbsp fresh thyme leaves

For seasoning:

• pepper (freshly ground)
• salt

Instructions

 

• Preheat the oven to 160°C (320°F). Cut the beef short ribs into individual pieces, then dust them evenly with all-purpose flour. Heat 1 tablespoon of olive oil in a large flameproof casserole dish or Dutch oven over medium-high heat. In batches, fry the ribs until they are well browned on all sides, adding extra olive oil if needed. Transfer the browned ribs to a plate and set aside.
• Add the diced speck, chopped carrot, quartered brown onions, and halved mushrooms to the same pot. Cook over medium heat, stirring frequently, until the vegetables begin to soften and the speck releases some of its fat.
• Add the tomato paste and minced garlic to the softened vegetables and speck in the pot. Stir well and cook for about 30 seconds to allow the flavors to develop. Next, pour in the dark ale or porter and bring the mixture to a gentle simmer, scraping any browned bits from the bottom of the pot.
• Stir in the wholegrain mustard, fresh thyme leaves, and fresh rosemary. Pour in the beef stock and mix everything thoroughly, making sure to scrape up all flavorful bits stuck to the bottom. Return the browned ribs (with any accumulated juices) to the pot. Gently bring the mixture back to a simmer.
• Cover the pot with a lid and transfer to the preheated oven. Bake for about 2 hours, or until the beef is tender and falling off the bone. Once the braising time is up, taste and season the stew generously with freshly ground pepper and salt. I like to adjust the seasoning right at the end to bring out the best flavor in the sauce.