Braised Beef Short Ribs in Rich Dark Ale Gravy
Deeply savory braised beef short ribs create an incredibly rich, velvety gravy perfect for comfort food dinners. The meat slowly braises in dark ale with aromatic vegetables until fork-tender, then gets shredded and folded back into a luxurious flour-thickened sauce. This hearty dish transforms tough cuts into melt-in-your-mouth perfection, making it ideal for cold weather entertaining or Sunday family dinners. The long braising process develops complex flavors while the ale adds subtle malty notes that complement the beef beautifully.
Ingredients
- 5 pounds meaty beef short ribs, about 8 ribs
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 1 ½ cups shallots, thickly sliced, 6 ounces in weightyellow onions1:1basic
milder onion flavor
- 1 ½ cups onion halves, thickly sliced, about one medium to large onion
- 4 tablespoons tomato paste
- 1 12-ounce bottle dark ale or stout beerred wine1:1alcohol-free
use beef stock instead
- 3 large sprigs fresh thyme, left on the stem
- 3 large sprigs flat leaf parsley, left on the stems
- 1 ½ quarts vegetable stock
- 1 tablespoon Worcestershire sauce
- ¼ cup butter, 1/2 a stick
- ¼ cup all-purpose flour, plus 2 tablespoons
- additional salt and pepper, to taste(optional)
- mashed potatoes, for serving
Instructions
- 1
Season ribs with salt and pepper
- 2
Heat Dutch oven over medium high heat and add oil
- 3
Sear half the ribs on all sides for 2-3 minutes per side until browned, remove to platter and repeat with remaining ribs
- 4
Preheat oven to 375 degrees F
- 5
Add shallots and onions to same pot over medium heat and cook for about three minutes until slightly softened
- 6
Add tomato paste and cook stirring for one minute
- 7
Add ale and cook until reduced by half
- 8
Add thyme sprigs, parsley sprigs, stock and Worcestershire sauce
- 9
Return seared ribs to pot, bring to boil, cover and place in oven for three hours with lid slightly ajar
- 10
Halfway through cooking turn ribs, cover again and finish cooking with lid slightly ajar
- 11
Remove ribs and bones to platter to cool
- 12
Remove and discard thyme stems
- 13
Pour liquid into container and skim off fat with ladle
- 14
Once meat is cool enough to handle, separate meat from bones, fat, gristle and sinew, then shred with two forks
- 15
Melt butter in same pot over medium heat
- 16
Add flour and stir to form roux, cook for about three minutes
- 17
Add reserved liquid back one third at a time, whisking after each addition
- 18
Adjust seasoning and add shredded beef back in
- 19
Thin with water if too thick
Tips
Remove about a cup of fat from the braising liquid for the best gravy consistency and flavor.
Use only 1/4 cup flour instead of 6 tablespoons if you prefer thinner gravy.
Make sure to turn the ribs halfway through braising to ensure even cooking on all sides.
Good to Know
Refrigerate for up to 3 days or freeze for up to 3 months.
Can be made 1-2 days ahead and reheated gently on stovetop.
Serve hot over mashed potatoes, rice, or use for poutine.
Common Mistakes
Don't skip skimming the fat or gravy will be greasy.
Keep oven lid slightly ajar to prevent over-reducing liquid.
Add liquid to roux gradually to avoid lumps.
Substitutions
milder onion flavor
FAQ
Can I make this in a slow cooker instead?
Yes, sear the ribs first then transfer to slow cooker with remaining ingredients. Cook on low for 6-8 hours until meat is fork-tender.
What if I don't have dark ale or stout?
Red wine works well as a substitute, or use additional beef stock for an alcohol-free version with similar richness.
How long will leftovers keep in the refrigerator?
Properly stored leftovers will keep for 3-4 days in the refrigerator and can be reheated gently on the stovetop.