Serve the ribs with the beer sauce poured on. Strain off any grease on the top of the sauce. When done, the meat will pull away from the bone easily. Add in the thyme sprigs.Ĭook the ribs for 5 hours, turning 2-3 times throughout cooking. Whisk to combine and remove browned bits from bottom of pot. Saute for 4-5 minutes or until the onion has softened.Īdd the beer, beef broth, brown sugar, and tomato paste to the skillet.

In the same pot, add the onions, carrot, and celery. Brown the ribs on each side for 2-3 minutes. Heat an oven-safe skillet over medium-high heat, add cooking oil.

Seasoning: Salt and freshly ground black pepper are all you really need for this recipe.

Oil: You can use olive oil, canola oil or any cooking oil for this recipe.

Garlic: The whole bulb of garlic will add a little flavor and aroma, but it also makes for really delicious, soft, caramelized garlic.

Thyme: Adding fresh thyme sprigs adds aroma.

Tomato paste: Tomato paste will help thicken the sauce and give it a nice acidity.

Brown sugar: A little brown sugar balances off the savoury flavour.

Beef broth: Adding beef broth with beer not just neutralizes the flavour or the beer but adds a richness of beefy flavour.

Brown ale, stout, porter, etc., work just right. You can use any dark beer for this recipe. Because they simmer in beer for quite some time, you get a deep flavour.

Dark beer: These beef short ribs get tons of flavour from the beer.

Onion, carrot, celery: The French flavor base called mirepoix is a combination of these three ingredients that add a ton of flavor to the dish.

This particular cut is known for its rich beefy flavour and marbling.

It is actually beef ribs that are shortened by cutting. Beef short ribs: Beef short ribs is a specific cut that comes from the chuck portion.

Short rib dinner