Beer-Braised Short Ribs

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Total Time
3hrs 30mins
Prep
30 mins
Cook
3 hrs

This recipe is from a private chef in Boston. Her name is Christine Todaro. It was published in a local Boston paper. I have tried it, and it is to die for. Hope you enjoy it.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 300 degrees.
  2. Season short ribs with salt and pepper. Set aside.
  3. Heat a heavy roasting pan with 3 Tbsps. olive oil over medium high heat.
  4. Brown the beef on all on all sides to seal in juices.
  5. Transfer seared ribs to a plate.
  6. Add 1 tablespoons Olive oil to the pan, lower heat to medium.
  7. Add carrots, onions, celery and garlic. Saute 7-10 mins, stirring occasionally.
  8. Add beer, tomatoes and mustard.
  9. Increase heat to high, then nestle the ribs in the sauce.
  10. Cover pan tightly with aluminum foil, bake 3-4 hours.
  11. Remove from oven, skim off top layer of grease.
  12. Serve with noodles, rice, and some nice crusty bread.
Most Helpful

4 5

Very, very tasty. I forgot to add the mustard, but it didn't seem to detract from the dish at all. I used 1 medium onion, 3 medium carrots, and 3 ribs of celery, 1/2 Lb of each seems too much. FYI, 2 1/2 Cups beer is 2 cans or bottles. Do not use a beer short on flavor, use a good medium to dark beer, and it will impart some great flavor to the meat and sauce!