Imagine a dish so tender, so rich, and so incredibly flavorful that it transforms an ordinary dinner into a culinary masterpiece. These Beer Braised Short Ribs with Mustard are not just a meal—they're a mouthwatering experience that will have your family and friends begging for seconds. With a perfect blend of hearty beef, deep beer undertones, and a tangy mustard kick, this recipe elevates home cooking to restaurant-quality dining right in your own kitchen.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 beef short ribs
- 1 cup beer
- 2 tbsp Dijon mustard
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by preheating your oven to 325°F (163°C). This will ensure that your short ribs cook evenly and become tender during the braising process.
- Season the beef short ribs generously with salt and pepper on all sides. This will enhance the flavor of the meat as it cooks.
- In a large, oven-safe Dutch oven or heavy pot, heat a tablespoon of oil over medium-high heat. Once the oil is hot, add the short ribs in batches, if necessary, to avoid overcrowding. Sear the ribs for about 3-4 minutes on each side until they develop a rich, brown crust. Remove the ribs from the pot and set them aside.
- In the same pot, add the chopped onion and cook for about 5 minutes, or until the onion becomes translucent and starts to soften. Stir occasionally to prevent burning.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes until fragrant, stirring frequently.
- Pour in the beer, scraping the bottom of the pot to deglaze and lift any browned bits. This adds depth of flavor to your dish.
- Stir in the Dijon mustard, mixing well to combine with the beer and onion mixture.
- Return the seared short ribs to the pot, ensuring they are submerged in the liquid. If necessary, add a bit more beer or water to cover the ribs halfway.
- Cover the pot with a lid and transfer it to the preheated oven. Allow the short ribs to braise for about 2 hours, or until the meat is fork-tender and easily pulls away from the bone.
- Once cooked, carefully remove the pot from the oven. Let the short ribs rest for a few minutes before serving. This helps the juices redistribute within the meat.
- To serve, plate the short ribs and spoon some of the braising liquid over the top. Garnish with fresh parsley for a pop of color and added freshness.
- Enjoy your delicious beer-braised short ribs with mustard alongside your favorite sides, such as mashed potatoes or crusty bread to soak up the flavorful sauce.
Tips
- Choose the right cut: Select well-marbled, thick-cut short ribs for maximum tenderness and flavor.
- Searing is crucial: Take time to develop a deep, brown crust on the ribs before braising. This step locks in flavor and creates a beautiful exterior.
- Beer selection matters: Use a robust beer like a dark ale or stout for deeper, more complex flavor profiles.
- Low and slow is the key: Braising at a low temperature (325°F) ensures the meat becomes incredibly tender without drying out.
- Let it rest: Always allow the meat to rest after cooking to help the juices redistribute, guaranteeing maximum moisture and flavor.
- Make ahead friendly: These short ribs actually taste even better the next day, so don't hesitate to prepare them in advance.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
