Oven-Baked Short Ribs with Porter Beer Mop – Rich & Tender

Why You’ll Love This Recipe

Oven-Baked Short Ribs with Porter Beer Mop bring together the deep richness of beef short ribs and the malty complexity of porter beer in one unforgettable dish. Slow-baked until the meat is fall-off-the-bone tender, these ribs are basted with a flavorful “mop sauce” made from porter, aromatics, and spices, ensuring each bite is infused with bold, layered taste. Unlike quick grilling, the oven method allows the ribs to cook low and slow, creating succulent meat with a caramelized glaze that will impress any guest. Perfect for a hearty weekend dinner, special gathering, or even a casual feast, this recipe is indulgent yet approachable. The porter beer adds depth without overwhelming, balancing sweetness, bitterness, and smokiness beautifully. Served with creamy mashed potatoes, roasted vegetables, or crusty bread to soak up the sauce, these short ribs are guaranteed to become a centerpiece dish you will crave again and again.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Every element in this recipe contributes to the robust, savory character of the dish.

Beef short ribs are the star, offering rich, marbled meat that becomes meltingly tender with slow cooking.

Olive oil helps sear the ribs initially, creating a golden crust that locks in flavor.

Salt and freshly ground black pepper season the beef and enhance the natural flavors throughout.

Onion brings sweetness and depth, forming part of the aromatic base for the mop sauce.

Garlic provides a pungent, earthy backbone that balances the richness of the beef.

Porter beer delivers malty, roasted notes that form the heart of the mop, complementing the beef beautifully.

Beef broth adds body and depth to the sauce while keeping the ribs moist during baking.

Brown sugar brings a touch of sweetness that balances the bitterness of the porter.

Apple cider vinegar brightens the mop, cutting through the richness with a tangy edge.

Worcestershire sauce deepens the umami flavor of the mop, tying everything together.

Smoked paprika lends a subtle smokiness and warmth that enhances the overall character.

Fresh thyme infuses the dish with herbal fragrance and complexity.

Bay leaf adds subtle earthy undertones, rounding out the sauce.

Directions

Preheat the oven and season the short ribs generously with salt and pepper. Heat olive oil in a large oven-safe pot or Dutch oven, then sear the ribs on all sides until browned. Remove the ribs and set aside.

In the same pot, sauté onion and garlic until softened and fragrant. Stir in porter beer, scraping up any browned bits from the bottom of the pan. Add beef broth, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, thyme, and bay leaf. Bring the mop to a simmer.

Return the ribs to the pot, spooning some of the mop sauce over them. Cover tightly with a lid or foil and transfer to the oven. Bake low and slow until the ribs are tender and nearly falling off the bone, basting with mop sauce every hour.

Once done, remove the ribs and strain the mop sauce if desired. Serve the ribs hot, drizzled with the reduced mop sauce for maximum flavor.

Servings and timing

This recipe serves 4 people generously. Preparation and searing take about 20 minutes, while oven-baking requires 2 ½ to 3 hours. Including basting and resting, the total time is approximately 3 hours and 30 minutes.

Storage/reheating

Store leftover ribs in an airtight container in the refrigerator for up to 3 days. For reheating, warm gently in a 325°F oven covered with foil, adding a splash of broth or beer to keep them moist. Ribs can also be frozen for up to 2 months, though reheating should be done slowly to maintain tenderness.

Variations and Customizations

Spicy Beer Mop
Add cayenne pepper or red chili flakes to the mop sauce for a subtle heat.

Sweet and Smoky Ribs
Increase the brown sugar and use smoked porter beer for a sweeter, more caramelized flavor.

Herb-Infused Ribs
Incorporate rosemary or sage along with thyme for added depth.

Port Wine Twist
Replace part of the porter with port wine for a fruitier, more complex sauce.

Asian-Inspired Mop
Swap Worcestershire sauce with soy sauce and add a touch of ginger for a fusion take.

Grill Finish
Finish the ribs on a hot grill after baking to achieve a charred, smoky crust.

FAQs

Can I use stout instead of porter?

Yes, stout works well, though it will give a slightly richer, more bitter flavor.

Do I need a Dutch oven for this recipe?

No, you can use a roasting pan covered tightly with foil.

Can I make this recipe ahead of time?

Yes, it actually improves when made a day ahead, as the flavors deepen.

How do I know when the ribs are done?

The meat should be tender and nearly falling off the bone after 2 ½–3 hours.

Can I use boneless short ribs?

Yes, but bone-in ribs offer deeper flavor and juicier results.

Should I trim the fat before cooking?

Trim excess surface fat, but leave some for flavor and tenderness.

Can I skip the searing step?

Searing develops flavor, so it’s recommended, but not strictly necessary.

Conclusion

Oven-Baked Short Ribs with Porter Beer Mop are a masterclass in slow cooking, combining the richness of beef with the malty depth of porter beer for a dish that is both hearty and elegant. The mop sauce ensures layers of flavor, balancing sweetness, smokiness, and tang in every bite. Ideal for family dinners, special occasions, or anytime you crave comforting, indulgent food, these ribs are guaranteed to impress. Whether you enjoy them as written or experiment with one of the suggested variations, this recipe delivers a tender, flavorful meal that will become a signature in your kitchen.

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