Beer Braised Cajun Short Ribs with Porter and Vegetables
Tender short ribs braised low and slow in smoked porter beer with aromatic vegetables and bold Cajun spices. The beer adds depth while Worcestershire and Tabasco bring heat and tang to the rich braising liquid. This hearty dish transforms tough cuts into fall-apart tender meat perfect for cold weather dinners. The reduced braising liquid creates an intensely flavorful sauce that pairs beautifully with rice or mashed potatoes for a satisfying comfort meal.
Ingredients
- 2 ½ lbs short ribschuck roast1:1comfort
cut into large pieces, reduce cooking time slightly
- 2 TB Cajun seasoningpaprika + garlic powder + onion powder + oregano + thyme + cayenne1:1basic
mix your own blend
Full guide → - 4 TB vegetable oil
- 1 large yellow onions, coarsely chopped
- 2 carrots, coarsely chopped
- 2 celery stalks, coarsely chopped
- 4 garlic cloves, minced
- 3 sprigs fresh thyme
- ½ tsp cayenne pepper
- 1 can (6oz) tomato paste
- 1 TB Worcestershire sauce
- 12 oz beer
- 3 cups beef stock
- Tabasco sauce, a few dashes
Instructions
- 1
Pat short ribs dry and season generously with Cajun seasoning
- 2
Heat oil in heavy pot over medium heat and brown ribs on all sides, then remove and set aside
- 3
Heat remaining oil in same pot and brown carrots and onions, stirring occasionally
- 4
Add celery, garlic, and thyme sprigs and cook until celery is tender
- 5
Sprinkle in cayenne pepper and stir
- 6
Deglaze pot with beer, Worcestershire sauce, Tabasco sauce, and tomato paste, scraping up browned bits
- 7
Return ribs to pot and add beef stock to come halfway up ribs
- 8
Reduce heat to low, cover and cook for 2 hours or until fork-tender
- 9
Remove ribs from pot and keep warm
- 10
Strain cooking liquid back into pot, add Tabasco sauce and cook over medium-high heat for 20 minutes until thickened
- 11
Serve ribs over rice with sauce
Tips
Pat ribs completely dry before seasoning for better browning and flavor development
Don't skip deglazing - scraping up those browned bits adds crucial depth to the braising liquid
Strain the cooking liquid for a silky smooth sauce without vegetable bits
Good to Know
Refrigerate up to 3 days. Reheat gently on stovetop with splash of broth.
Can braise completely 1-2 days ahead. Reheat before reducing sauce.
Serve hot over rice, mashed potatoes, or polenta with sauce spooned over top.
Common Mistakes
Don't rush the browning step or ribs won't develop proper flavor
Avoid high heat during braising or meat will become tough instead of tender
Substitutions
mix your own blend
Full guide →FAQ
Can I make this without beer?
Yes, substitute with additional beef stock or red wine. The flavor will be different but still delicious.
How long will these keep in the refrigerator?
Properly stored, the braised ribs will keep for 3-4 days refrigerated in a covered container.
Can I freeze the leftovers?
Yes, freeze for up to 3 months. Thaw overnight in refrigerator and reheat gently on stovetop.