Dutch Oven Braised Beef Short Ribs in White Beer.
Short ribs are the ultimate meat lovers cut, with their hunks of rich meat on the bone, looking primal and carnivore ready. They are an amazing main dish, which is exceptionally easy and forgiving to cook under their sleek caps of fat, melting into tender chunks of pull-apart beef in the oven.
If you are feeling like a hunter and want a delicious, comforting, beef dish cooked meal, here is a step-by-step recipe to help you take short ribs and turn them into dinner. Hunting not required.
I usually buy short ribs with the bone still attached, which is cheaper. The bone adds flavor in cooking. Sometimes the short ribs will be chopped into short chunks, with one or two bones apiece. It really does not matter since the meat becomes so tender that the bones fall apart, and it is easy to separate into individual servings.
Our Preferred Method:
Oven Braising in a Dutch Oven
This method is very straightforward — it is the way that I nearly always cook short ribs. Season and brown the ribs, then add some onion and aromatics plus liquid to the pot and cook low and slow. I prefer the oven as it cooks more evenly and no need to keep checking the liquids in the dish.INGREDIENTS
5 pounds bone-in beef short ribs
4 tablespoons extra virgin olive
Freshly ground black pepper
1 large onion, sliced
8 cloves garlic, minced
4 cups beer
2 to 4 sprigs fresh herbs, such as rosemary
- Preheat the oven and season the meat. Arrange a rack in the lower third of the oven, remove the racks above it, and heat to 325°F. Brush each short rib with the olive oil, then sprinkle generously with salt and pepper.
- Brown the short ribs. Heat a deep wide Dutch oven over medium-high heat. Add the short ribs in one layer, leaving room between each and working in batches if necessary.
- Sear the short ribs without moving for several minutes on each side, letting them brown deeply. Use tongs to turn and sear all sides. 15-20 minutes
- Cook the onions. Turn the heat down to medium and add the onion and garlic around the browned short ribs. Let the onions cook soften, about 5 minutes.
- Add the beer and bring to a simmer.
- Braise in the oven. After the liquid comes to a simmer, add the herb sprigs. Cover and place in the oven. Braise in the oven until the meat is very tender and pulling away from the bone, 3 to 3 1/2 hours.
- Rest the meat. When the meat is done, rest in a covered pan for 20 minutes before serving. Serve by gently tugging the chunks of meat away from the bone and spooning the saucy onions over top.
- Serve with creamy mashed potatoes, white rice or pollenta.