Ale House Recipe

Prepare and season

Pat short ribs dry with paper towels. Season all sides with kosher salt and freshly ground black pepper. Lightly dust each piece with the all-purpose flour, shaking off excess.

Brown the short ribs

Heat a large Dutch oven or heavy-bottomed ovenproof pot over medium-high heat. Add vegetable oil and when shimmering add the short ribs in a single layer (do in batches if necessary). Sear 3–4 minutes per side until deeply browned. Transfer browned ribs to a plate and set aside.

Sauté aromatics

Reduce heat to medium and add 1 tablespoon butter to the pot. Add diced onion, carrot, and celery. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Stir in tomato paste and cook 1–2 minutes until it darkens slightly.

Deglaze with ale

Pour in the brown ale, scraping up browned bits from the bottom of the pot with a wooden spoon. Let the ale simmer 2–3 minutes to reduce slightly and cook off some alcohol.

Add liquids and aromatics

Return the short ribs and any accumulated juices to the pot. Add beef stock, Worcestershire sauce, thyme sprigs, bay leaf, and the optional brown sugar. The liquid should come about halfway up the ribs; if needed add a bit more stock or water. Bring to a gentle simmer.

Braise low and slow

Cover the pot and transfer to a preheated oven at 325°F (160°C). Braise until the meat is fork-tender and falling from the bone, about 2.25–2.75 hours. Alternatively, simmer gently on the stovetop over low heat for similar time, checking occasionally and adjusting liquid as needed.

Finish the sauce

Carefully remove short ribs to a cutting board and tent with foil to rest. Skim excess fat from the surface of the braising liquid. Place pot over medium heat and simmer sauce to reduce and concentrate, about 8–12 minutes. If a thicker sauce is desired, whisk cornstarch with cold water to make a slurry and stir into simmering sauce until it reaches desired consistency (start with 1 tsp slurry, cook 1–2 minutes). Taste and adjust seasoning with salt and pepper.

Serve

Return short ribs to the sauce briefly to rewarm, spoon sauce over the ribs, garnish with chopped parsley, and serve alongside the creamy mashed potatoes.

Cook potatoes

Place the cubed potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, about 12–15 minutes.

Mash and finish

Drain potatoes well and return to the hot pot to dry for 1 minute. Add 2 tablespoons butter, warmed milk or half-and-half, and the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Mash with a potato masher or ricer until smooth and creamy. Adjust seasoning to taste.

Plate

Spoon creamy mashed potatoes onto plates and top with a short rib. Ladle ale pan sauce generously over meat and potatoes.