Braised Beef Short Ribs

Braised Beef Short Ribs
Slow braising beef ribs never tasted better than with bacon and beer!


  • 1/2 Pound Bacon
  • 5 Pounds Beef Short Ribs, cut into 1-rib pieces if necessary
  • Flour, seasoned with salt and pepper
  • 4 Cloves Garlic, minced
  • 6 Small Onions, chopped
  • 6 Carrots, sliced
  • 1/2 Teaspoon Dried Rosemary, crumbled
  • 1 Cup Beef Broth
  • 1 Bottle Beer

1.Preheat oven to 325° F. Cook bacon in a large Dutch oven. Remove cooked bacon
from pan leaving drippings. In a pie plate, mix flour, salt and pepper. Dredge ribs in
flour shaking off excess. Heat bacon drippings and brown short ribs in batches until
2. Pour off all but 3 tablespoons fat from Dutch oven. Add garlic, onions, carrots, and
rosemary and sauté until browned. Add broth and beer. Bring to a boil.
3. Return ribs to Dutch oven, crowding into a single layer. Cover and braise for 2 1/2 hours.
4. Remove ribs from pot.
5. Pour liquid through a strainer set over a saucepan, discarding all but the liquid and
skim fat. Bring liquid to a boil and thicken it slightly. Serve sauce over the ribs.

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