Braised Beef Short Ribs

Braised Beef Short Ribs
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Slow braised beef ribs have never tasted better than when they’re done with bacon and beer!


  • ½ lb. bacon
  • 5 lbs. beef short ribs, cut into single ribs if necessary
  • Flour, seasoned with salt and pepper to taste
  • 4 cloves garlic, minced
  • 6 small onions, chopped
  • 6 carrots, sliced
  • ½ tsp. dried rosemary, crumbled
  • 1 cup beef broth
  • 1 bottle beer (12 fl. oz.)


  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 browned.
  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 2½ hours.
  4. Remove ribs from pot. Serve with your choice of sauce.
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