Directions
Preheat your oven to 325°F (160°C). Season the short ribs generously with salt and pepper.
In a large ovenproof pot or Dutch oven, heat the vegetable oil over medium-high heat. Sear the short ribs on all sides until they are brown, about 10 minutes. Transfer the ribs to a plate and set aside.
In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another minute.
Pour in the beer to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for a couple of minutes.
Stir in the beef broth, tomato paste, bay leaves, thyme, and rosemary. Return the short ribs to the pot, making sure they are submerged in the liquid.
Cover the pot with a tight-fitting lid and place it in the preheated oven. Braise the short ribs for 2.5 to 3 hours, or until they are fork-tender.
Once the short ribs are done, remove the pot from the oven. Transfer the ribs to a serving platter and skim any excess fat from the surface of the sauce. Season the sauce to taste with additional salt and pepper if needed.
Serve the short ribs hot, smothered in the rich gravy.
Variations & Tips
For a slightly sweeter twist, you can add a tablespoon of brown sugar to the braising liquid. Alternatively, switch out the dark beer for a stout or porter to deepen the flavors even more. Another variation is to add a handful of mushrooms during the last hour of cooking for an earthy addition. If you prefer, this recipe can also easily be adapted for a slow cooker. Just follow the same steps for searing and sautéing, then transfer everything to the slow cooker and cook on low for 7-8 hours.
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