iKi Beer Braised Beef Short Ribs
This comforting dish is perfect for a hearty dinner or special occasion, with rich flavors and tender beef that fall off the bone.
Ingredients
- 4-6 beef short ribs (bone-in)
- 1 bottle of iKi Beer (chilled)
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, peeled and diced
- 1 stalk celery, diced
- 2 tbsp tomato paste
- 2 cups beef broth (or stock)
- 1 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- 1 tsp dried thyme (or 2-3 sprigs of fresh thyme)
- 1 bay leaf
- 1 tbsp brown sugar
- Salt and pepper, to taste
- Optional garnish: Fresh parsley, chopped
Instructions
1. Brown the Short Ribs:
Heat the olive oil in a large, heavy-bottomed Dutch oven or oven-safe pot over medium-high heat.
Season the short ribs generously with salt and pepper. Add the short ribs to the pot in batches (don't overcrowd) and brown them on all sides, about 3-4 minutes per side. Once browned, remove the ribs and set them aside.
2. Sauté the Vegetables:
In the same pot, add the chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes, or until the vegetables soften and start to caramelize, stirring occasionally.
Add the tomato paste and cook for another 1-2 minutes, stirring constantly, until the paste darkens slightly.
3. Add the Beer and Liquids:
Pour in the iKi Beer, scraping up any browned bits from the bottom of the pot with a wooden spoon (this is where a lot of flavor is locked in!).
Add the beef broth, Worcestershire sauce, soy sauce, brown sugar, thyme, and bay leaf. Stir to combine.
4. Braise the Short Ribs:
Return the browned short ribs to the pot, making sure they're mostly submerged in the liquid. Bring the mixture to a simmer.
Cover the pot with a lid and transfer it to a preheated oven at 325°F (165°C). Braise the short ribs for 2.5 to 3 hours, or until the meat is fork-tender and easily pulls away from the bone.
5. Finish the Dish:
Once the short ribs are tender, remove the pot from the oven. Carefully remove the ribs from the pot and set them aside.
If you’d like to thicken the braising liquid, place the pot on the stove over medium heat and simmer for 10-15 minutes until the sauce reduces to a rich consistency. You can also strain the sauce to remove the vegetables and herbs, or leave them in for added texture.
6. Serve:
Serve the short ribs over mashed potatoes, creamy polenta, or buttered noodles, spooning the thickened beer sauce over the top. Garnish with freshly chopped parsley for a pop of color and freshness.
Notes
The Beer: The iKi Beer’s light maltiness and crisp finish work wonderfully with the deep, savory flavors of the beef and braising liquid. It adds a subtle sweetness and complexity without overpowering the dish.
Optional Additions: You can add a few whole mushrooms to the pot while braising for extra umami flavor, or toss in some baby potatoes for an all-in-one meal.
