Beer-Braised Beef Short Ribs | CookOS

Beer-Braised Beef Short Ribs

Name: Beer-Braised Beef Short Ribs
Prep time: 10 min
Cook time: 8 h 30 min
Total time: 8 h 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 24 oz boneless beef short ribs; 1 tbsp brown sugar; ½ tsp smoked paprika; 1 tbsp vegetable oil; 1 large onion; 1 bottle (12 oz) Belgian-style wheat beer; ¼ cup water; 2 tsp salt; 1 tsp black pepper

Beer-braised beef short ribs are fall-apart tender ribs braised in Belgian-style wheat beer, brown sugar, and smoked paprika for a malty, caramelized finish. The beer's subtle sweetness and maltiness tenderizes the meat while building complex, savory-sweet flavors.

🌍American 🏷️Beer braised 🏷️Short ribs 🏷️Beef 🏷️Slow cook 🏷️Braising Belgian wheat beer

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Total

8h 40m

Servings

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From Recette Magazine

Ingredients

24 oz boneless beef short ribs
1 tbsp brown sugar
½ tsp smoked paprika
1 tbsp vegetable oil
1 large onion
1 bottle (12 oz) Belgian-style wheat beer
¼ cup water
2 tsp salt
1 tsp black pepper

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Instructions

1
Pat short ribs dry. In a small bowl, stir together 1 tbsp brown sugar, 1/2 tsp smoked paprika, 1 tbsp vegetable oil, 2 tsp salt, and 1 tsp black pepper. Rub mixture all over short ribs.
2
Peel onion, cut in half, and then cut into ½ inch thick slices. Nestle onions and short ribs in a Suvie pan. Pour 12 oz beer and 1/4 cup water over the beef.
3
Insert pan into the bottom zone of your Suvie. Input settings and cook now or schedule. Bottom Zone: Slow Cook on High, 8 hours
4
Once the short ribs have finished cooking, transfer them to a clean dry Suvie pan.
5
Broil for 10-15 minutes, flipping them over halfway through cooking until browned and fragrant.
6
While the short ribs broil, skim fat from the pan (up to 2 cups worth) and discard. Divide onions and sauce between plates, top with short ribs, and serve.

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Tips & Notes

Pro tips

Brown the ribs well on all sides before braising—this caramelization adds depth and prevents a pale, boiled appearance.
Keep the braising liquid at a gentle simmer, not a rolling boil, to avoid tough, stringy meat. Cover the pot to retain moisture.
Test doneness by piercing the thickest part with a fork—meat should shred with no resistance. Don't rely on time alone; beef size varies.
For richer sauce, remove the lid in the final 15 minutes to reduce the braising liquid and concentrate flavors.

Substitutions

boneless beef short ribs → bone-in short ribs (add 15–20 minutes braising time; yield more collagen and deeper flavor)
Belgian-style wheat beer → amber ale or brown ale (slightly drier, less fruity sweetness)
brown sugar → honey or maple syrup (1 tbsp honey = 1 tbsp brown sugar; maple adds earthiness)
smoked paprika → regular paprika + ½ tsp liquid smoke (loses subtle smoke depth but still viable)

Storage & make-ahead

Store cooled ribs and braising liquid in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat gently in a 325°F oven for 25–35 minutes until warmed through.

Common Questions

Can I use a different type of beer?

Yes. Amber ales, brown ales, or lagers work well. Avoid IPAs (too bitter) and light lagers (too thin). Wheat beers impart the sweetest, most mellow character.

How long does this recipe take?

Plan 3–4 hours total: 15 minutes prep, 10 minutes searing, 2.5–3 hours braising (covered, low heat).

Should I remove the fat from the braising liquid?

You can skim excess fat from the surface after cooking, but some fat carries flavor. Taste before adjusting.

Can I make this ahead?

Yes. Braise fully, cool, and refrigerate up to 3 days. Reheat gently in a 325°F oven until warmed through, about 30 minutes.

What if the meat isn't tender after 2.5 hours?

Continue braising in 30-minute increments. Tougher cuts or thicker ribs may need the full 3–4 hours. The meat should shred easily with a fork when done.