Beer Braised Short Rib Recipe

Prep and season

Preheat oven to 325°F (160°C). Pat short ribs dry with paper towels. Season all sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper.

Sear the ribs

Heat 2 tbs vegetable oil in a large Dutch oven or heavy ovenproof pot over medium-high heat until shimmering. Sear short ribs in batches, 3–4 minutes per side, until deeply browned. Transfer seared ribs to a plate and set aside.

Sweat aromatics

Reduce heat to medium. Add diced onion, carrot and celery to the pot and cook 6–8 minutes, stirring occasionally, until softened and beginning to caramelize. Add 4 cloves minced garlic and cook 30 seconds more.

Build flavor

Stir in 2 tbs tomato paste and 1 tbs brown sugar; cook 1–2 minutes until tomato paste darkens. Sprinkle 2 tbs flour over vegetables and cook 1 minute, stirring, to remove raw flour taste.

Deglaze and combine

Pour in 12 fl oz dark beer, scraping up browned bits from the bottom with a wooden spoon. Simmer 2–3 minutes to reduce slightly. Add 3 cups beef stock, return short ribs to the pot (arrange meat partially submerged), add 4 thyme sprigs and 2 bay leaves. Bring to a gentle simmer.

Braise in oven

Cover pot with lid and transfer to preheated oven. Braise for 2.5–3 hours, or until short ribs are fork-tender and falling off the bone. Check once at about 2 hours: if liquid is reducing too quickly, add up to 0.5 cup hot stock or water.

Rest and strain

Remove pot from oven. Transfer short ribs to a tray and tent loosely with foil. Using a fine-mesh strainer set over a bowl or saucepan, strain braising liquid and discard solids. Skim excess fat from the top (or cool and remove solidified fat). Reserve 2 cups strained braising liquid for the gravy and keep remaining juices for serving if desired.

While ribs are in the oven, toss 12 halved Hazel Dell mushrooms with 2 tbs olive oil, 1 tbs unsalted butter, 1 tsp fresh thyme leaves, 1 minced garlic clove, 1 tsp salt and 0.5 tsp black pepper in a bowl. Spread mushrooms in a single layer on a rimmed baking sheet.

Roast mushrooms in the oven alongside the ribs (or at 400°F/200°C if cooking separately) for 18–22 minutes, tossing halfway, until browned and slightly crisp on edges. If roasted at higher temp, do so during the last 25 minutes of the ribs' braise or roast separately while ribs rest.

About 30–40 minutes before ribs are done, place 2 lbs cubed russet potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are fork-tender, 15–18 minutes.

Drain potatoes well and return to the pot. Add 4 tbs unsalted butter, 1 cup whole milk and 0.25 cup cream (optional). Mash with a potato masher or use a ricer for very smooth potatoes. Season with 1.5 tsp salt and 0.5 tsp black pepper, adjust to taste. Keep warm until plating.

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Whisk in 2 tbs all-purpose flour and cook, whisking constantly, 1–2 minutes until a light brown roux forms.

Gradually whisk in 2 cups reserved strained braising liquid. Bring to a simmer and cook 3–5 minutes until slightly thickened. Stir in 1 tsp Worcestershire sauce, 0.5 tsp salt and 0.25 tsp black pepper. Taste and adjust seasoning. If gravy is too thin, simmer to reduce or whisk in a slurry of 1 tsp cornstarch + 1 tbs cold water; if too thick, thin with a splash of stock.

Warm short ribs in the gravy or briefly in a 300°F (150°C) oven covered for 10 minutes if needed. Plate a scoop of mashed potatoes, top with 1 short rib, spoon brown gravy over meat and potatoes, and arrange roasted Hazel Dell mushrooms alongside.

Garnish with chopped fresh parsley (about 2 tbs). Serve immediately.