Beer-Braised Short Ribs
Deborah Dana
Short ribs are an economical cut of meat that turns out delicious when cooked for a long period, over low heat, marinated in beer or wine.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 1/4 kilos rib strips
  • salt , and pepper to taste
  • 2 tablespoons olive oil
  • 1 red onion
  • 4 cloves garlic
  • 2 tablespoons tomato purée
  • 1/2 cups balsamic vinegar
  • 3 tablespoons Worcestershire sauce
  • 2 bottles ale beer
  • 3 cups beef broth
  • parsley , chopped for garnish
Preparation
4h
0 mins
Medium
  • Season the short ribs with salt and pepper on both sides.
  • Grease a large pot that can later go in the oven with olive oil and place it over medium heat.
  • Using tongs, place the roast in the pot and cook until browned all over. This takes about 10-15 minutes.
  • Preheat the oven to 200 degrees Celsius.
  • Once the entire roast is browned and on a plate, lower the heat and add 1 tablespoon of the oil that was left from browning.
  • Add the onion and season with salt and pepper, cook for 10 minutes. Add the cloves of garlic and brown for 3 more minutes. Add the tomato puree and cook for a couple more minutes. Add the vinegar, Worcestershire sauce, and beer.
  • Place the short ribs in the pot with the fatty side facing up. Add enough beef broth until the ribs are completely covered, once it starts to boil, turn off the heat, cover with aluminum foil and the lid.
  • Bake the roast for 3 hours or until the meat is very tender. Remove from the oven and let cool for 15 minutes uncovered.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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