Serves 4
200 min
Drunken Braised Beef
Recipe GLPR901676ecf74aa5
Tender beef short ribs braised low and slow in a rich beer broth with aromatic vegetables, garlic, and warming spices. The porter or stout adds depth and a subtle sweetness to create a deeply satisfying British-style braise. Perfect for a hearty dinner served with crusty bread or root vegetables.
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Ingredients
3½ pounds Beef short ribs (bone-in)
Vegetable oil
to taste Salt
to taste Black pepper
2 medium Red onions, roughly chopped
4 medium Carrots, peeled and quartered
4 stalks Celery stalks, quartered
4 large cloves Garlic cloves, roughly chopped
1 teaspoon Ground cumin
1 teaspoon Dried thyme
3 Bay leaves
1 tablespoon Butter
3 cups Porter or stout beer
1 cup (if needed) Beef stock
Directions
Preheat your oven to 325°F. Pat the beef short ribs dry with paper towels and season generously on both sides with salt and pepper.
Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering. Working in batches to avoid crowding, brown the beef ribs on all sides until a deep golden crust forms, about 3 to 4 minutes per side. Transfer to a plate.
Reduce heat to medium. Add the butter to the pot, then add the chopped red onions, carrots, celery, and garlic. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften and release their aromas.
Stir in the ground cumin and dried thyme, cooking for about 1 minute until fragrant. Add the bay leaves.
Pour the beer into the pot, scraping the bottom with a wooden spoon to lift any browned bits. Return the browned beef ribs to the pot, nestling them among the vegetables. The liquid should come about three-quarters of the way up the sides of the meat; if needed, add up to 1 cup of beef stock.
Bring the braising liquid to a gentle simmer on the stovetop, then cover the Dutch oven and transfer to the preheated oven.
Braise for 2.5 to 3 hours, until the beef is fork-tender and easily pulls away from the bone. The meat should register at least 190°F for optimal tenderness.
Remove the pot from the oven and let rest for 10 minutes. Discard the bay leaves. Skim any excess fat from the surface of the broth if desired. Taste and adjust seasoning with salt and pepper as needed.
Divide the beef ribs among serving bowls, ladle the braising liquid and vegetables over the top, and serve hot.
