Dark Beer and Black Pepper Braised Short Ribs - VeryVera

Dark Beer and Black Pepper Braised Short Ribs

  • Yield: 3-4 Servings
  • Category:


  • 1 1/2 lb boneless beef short ribs
  • 1 tsp. kosher salt
  • 2 tsp. ground black pepper
  • 1 c all-purpose flour
  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. butter
  • 2 onions, sliced
  • 5 garlic cloves, smashed with a knife
  • 6 fl oz (about ½ of one bottle or can) stout beer
  • 1 qt beef stock
  • 1 sprig rosemary


  1. Preheat oven to 300 degrees.
  2. Reduce the quart of beef stock to one cup in a shallow sauce pan or deep sauté pan and set aside.
  3. Season the short ribs with salt and pepper, and then dredge in flour until well coated.
  4. Heat the olive oil in a Dutch oven over medium-high heat.
  5. Cook the dredged ribs until browned on each side, about 3 minutes per side.
  6. When browned on both sides, remove the ribs from the skillet and set aside. Reserve pan drippings for later.
  7. To a roasting pan, add the onion as a bed, then add seared short ribs. Add as well any juice or drippings reserved from the pan.
  8. Cover the ribs with smashed garlic cloves, fresh herbs, butter, salt and fresh cracked pepper.
  9. Add the stout beer and reduced beef stock.
  10. Cover the roasting pan with foil and bake for 2 ½ hours.
  11. Remove foil and bake for 30 minutes.
  12. Top short ribs with pan drippings.