Description
Tender, juicy beef short ribs slow-baked in the oven and basted with a rich porter beer mop sauce, delivering deep, smoky flavor with every bite.
Ingredients
- 4 lbs beef short ribs
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup porter beer
- 1/2 cup beef broth
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 325°F (165°C).
- Season short ribs with salt and pepper.
- Heat olive oil in a large oven-safe Dutch oven or roasting pan over medium-high heat. Sear short ribs on all sides until browned. Remove and set aside.
- Add onions and garlic to the pan and sauté for 3–4 minutes.
- Stir in tomato paste, smoked paprika, and cayenne, cooking for 1 minute.
- Deglaze the pan with porter beer, scraping up any browned bits.
- Add beef broth, apple cider vinegar, brown sugar, and Worcestershire sauce. Stir well.
- Return short ribs to the pan, cover tightly with a lid or foil, and transfer to oven.
- Bake for 2.5–3 hours, basting every hour with the porter mop, until ribs are tender and nearly falling off the bone.
- Remove from oven, garnish with fresh parsley, and serve with mashed potatoes or crusty bread.
Notes
- Use a dark, malty porter for the richest flavor.
- Can be made ahead and reheated — flavors improve the next day.
- If sauce is too thin, simmer uncovered on the stovetop until reduced.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Baking, Braising
- Cuisine: American