Easy Braised Beef Short Ribs

These braised short ribs are rich in flavor, incredibly juicy, and melt-in-your-mouth tender.

How to Prepare Beef Short Ribs

You'll find the full step-by-step instructions below, but here's a quick rundown of what to expect when making beef short ribs:

1. Season the short ribs and coat them in flour.
2. Sear the ribs in a mix of olive oil and butter, then set them aside.
3. Cook the onion and garlic in the same pan, then add the ribs back in.
4. Pour in the beer and broth.
5. Braise the short ribs until they’re fork-tender, about two hours.

What to Pair With Beef Short Ribs

Looking for side dish ideas? Here are some great options to serve alongside beef short ribs:

• Basic Mashed Potatoes
• Savory Roasted Root Vegetables
• Oven-Roasted Asparagus

How to Store Leftover Beef Short Ribs

Keep any leftover beef short ribs in an airtight container in the fridge for up to three days.

Dinogo Community Feedback and Praise

One Dinogo member says, “So easy and delicious! I used a slow cooker on high for six hours.”

UGAgal shares, “This recipe was amazing and so simple. The sauce was rich and flavorful, and the short ribs were perfectly tender. It paired wonderfully with Italian risotto and steamed vegetables.”

Funeralsinger1 declares, “This is the best short rib recipe I’ve made so far! The leftovers were great in a beef tostada a few days later.”

Editorial contributions by Corey Williams

Ingredients List

• 1 pound beef short ribs

• 1 teaspoon salt

• ½ teaspoon ground black pepper

• 2 tablespoons all-purpose flour

• 1 tablespoon olive oil

• 1 tablespoon butter

• 1 onion, sliced

• 1 clove garlic

• 1 (12 fluid ounce) can or bottle stout beer

• 1 cup beef stock

Instructions

Prepare all your ingredients.

Season the ribs with salt and pepper, then coat them in flour, shaking off any excess.

Heat olive oil and butter in a Dutch oven or large skillet over medium-high heat. Brown the ribs for about 5 minutes on each side, then remove and set them aside.

Add the onion and garlic to the pot and cook, stirring occasionally, until the onion softens, about 5 minutes. Return the ribs to the pot, pour in the beer while scraping up the browned bits from the bottom, then add the beef stock.

Cover and simmer on low heat for about 2 hours, or until the ribs are very tender.

Serve and savor!

Chef's Tip

Nutritional Information (per serving)