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Tender Beer-Braised Short Ribs Recipe Easy Homemade with Creamy Mashed Potatoes

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This recipe features tender, slow-simmered beer-braised short ribs paired with creamy mashed potatoes, delivering a comforting and flavorful meal that’s easy to prepare with simple ingredients.

Ingredients

Scale
  • 3–4 pounds bone-in beef short ribs, trimmed of excess fat
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons vegetable oil or canola oil (for searing)
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 12 ounces stout or porter beer (Guinness or a local craft stout)
  • 2 cups beef broth, low sodium preferred
  • 2 tablespoons tomato paste
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 pounds Yukon Gold potatoes, peeled and cubed
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup whole milk or cream
  • Salt and freshly ground black pepper, to taste
  • Optional: 2 tablespoons sour cream or cream cheese

Instructions

  1. Pat the short ribs dry with paper towels and season generously with salt and pepper.
  2. Heat vegetable oil in a Dutch oven over medium-high heat until shimmering. Brown the ribs on all sides, about 3-4 minutes per side, working in batches if needed. Set aside.
  3. Lower heat to medium. Add chopped onions, carrots, and celery to the pot. Cook until softened, about 5 minutes. Add garlic and cook for 30 seconds until fragrant.
  4. Stir in tomato paste and cook for 1 minute. Pour in the beer, scraping the bottom of the pot to loosen browned bits. Let simmer for 3-4 minutes to reduce slightly.
  5. Return ribs to the pot. Pour in beef broth until ribs are halfway submerged. Add thyme and bay leaf.
  6. Bring liquid to a gentle simmer, cover with a tight-fitting lid, and transfer to a preheated 325°F oven. Cook for 2.5 to 3 hours until meat is fork-tender.
  7. While ribs braise, place potatoes in a large pot, cover with cold water, add salt, and bring to a boil. Reduce heat and simmer until fork-tender, about 15-20 minutes.
  8. Drain potatoes well. Return to pot or bowl, add butter, warm milk, and optional sour cream or cream cheese. Mash until creamy but fluffy. Season with salt and pepper.
  9. Remove ribs from oven and transfer to a serving platter. Tent with foil to keep warm.
  10. Skim excess fat from braising liquid and simmer uncovered on stovetop for 5-7 minutes to thicken if needed.
  11. Serve ribs with sauce spooned over and creamy mashed potatoes on the side. Garnish with fresh thyme if desired.

Notes

Searing the ribs before braising is essential for flavor. Use a gluten-free beer or substitute with beef broth and apple cider vinegar for gluten-free version. Let ribs rest after cooking to redistribute juices. If sauce is too thin, thicken with cornstarch slurry. Avoid burning garlic to prevent bitterness.

Nutrition

Keywords: beer-braised short ribs, creamy mashed potatoes, comfort food, slow-cooked ribs, easy dinner, stout braised ribs

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