Beer Braised Beef Short Rib Recipe

Prep and Season

Preheat oven to 325°F (160°C). Pat the short ribs dry with paper towels. Season all sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust with 1 tablespoon flour, shaking off excess.

Brown the Ribs

Heat a large Dutch oven over medium-high heat. Add 2 tbsp vegetable oil and 2 tbsp butter. When hot, sear short ribs in batches (do not overcrowd) until deeply browned on all sides, about 3–4 minutes per side. Transfer browned ribs to a plate and set aside.

Aromatic Base

Reduce heat to medium. Add diced onion, carrot and celery to the pot and cook until softened and beginning to caramelize, about 6–8 minutes. Add minced garlic and 2 tbsp tomato paste; cook, stirring, 1–2 minutes to bloom the tomato paste.

Deglaze & Braise

Pour in 12 oz Bloomington Ale to deglaze, scraping brown bits from the bottom with a wooden spoon. Let the beer simmer 2–3 minutes to reduce slightly. Return the short ribs to the pot, add 3 cups beef stock until the ribs are mostly submerged, then tuck in 4 thyme sprigs and 2 bay leaves. Bring to a gentle simmer on the stovetop.

Oven Braise

Cover the pot and transfer to the preheated oven. Braise until meat is fork-tender and falling from the bone, 2.5–3 hours. Check once at 2 hours to ensure liquid level is adequate; add a bit more stock if necessary.

Rest & Strain

Carefully remove short ribs from the braising liquid and keep warm. Strain the braising liquid through a fine-mesh sieve into a heatproof bowl, pressing on solids to extract flavor. Reserve 2 cups of the strained liquid for the beer reduction and refrigerate any excess or fat for another use.

Place potato cubes in a large pot and cover with cold salted water. Bring to a boil, then simmer until fork-tender, 15–18 minutes. Drain well and return to the hot pot to evaporate remaining moisture for 1 minute.

Add 4 tbsp unsalted butter and 1/2 cup whole milk to the potatoes. Mash or whip with a hand mixer until smooth and fluffy. Season with 1 tsp salt and 1/2 tsp black pepper to taste. Keep warm until plating.

While the ribs braise (about 20–25 minutes before serving), preheat oven to 425°F (220°C). On a rimmed baking sheet, toss heirloom carrots with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Roast carrots for 12 minutes.

Add asparagus to the same sheet, toss with remaining 1 tbsp olive oil, and return to oven for an additional 8–10 minutes until asparagus is bright and tender-crisp and carrots are caramelized. Keep warm.

While vegetables roast, heat 1 cup vegetable oil in a medium saucepan to 350°F (175°C). Lightly dust thinly sliced onion with 1/4 cup flour, 1/2 tsp smoked paprika and 1/2 tsp salt; shake off excess flour.

Fry onions in batches until deep golden and crisp, about 1–2 minutes per batch. Use a slotted spoon to transfer to a paper-towel-lined plate and season immediately with a pinch more salt if desired. Keep crisp; they will stay crunchy at room temperature for 20–30 minutes.

In a medium saucepan over medium-high heat, combine 2 cups reserved strained braising liquid and 6 oz Bloomington Ale. Bring to a simmer and reduce by about half until slightly syrupy, 10–15 minutes.

Lower heat and whisk in 2 tbsp cold cubed butter, one piece at a time, to emulsify and thicken the sauce. Season with 1/4 tsp salt and 1/4 tsp black pepper. Keep warm and spoonable; if too thick, add a tablespoon of stock to adjust consistency.

Rewarm short ribs gently in the oven at 300°F (150°C) for 8–10 minutes if needed. Place a generous scoop of butter whipped potatoes in the center of each plate. Arrange 2 short ribs per serving on top or alongside the potatoes.

Nestle a portion of roasted heirloom carrots and 3–4 asparagus spears beside the ribs. Spoon 2–3 tablespoons of warm beer reduction over the ribs and around the plate.

Top with a small handful of crispy tobacco onions and sprinkle 1 tbsp chopped parsley and a few microgreens if using. Serve immediately.