Beer Braised Beef Short Ribs
Prep time
Cook time
Total time
Tender beef short ribs braised in an amber beer with chipotle, cumin and vegetables.
Serves: 3
  • 2.5 pounds beef short ribs
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 2 large carrots, chopped
  • 1 large onion, chopped
  • 1 12-ounce amber beer (pick something on the sweeter side - an IPA will make this taste bitter)
  • 1 tablespoon tomato paste
  • ½ teaspoon ground cumin
  • ½ teaspoon chipotle chile powder
  • ¼ teaspoon crushed red pepper flakes
  • ½ a head of garlic, cloves individually peeled
  • 2 cups water
  • ½ of a jalapeño, thinly sliced
  • 1 dried bay leaf
  • 10 sprigs fresh cilantro, leaves only (plus more for garnish)
  1. Preheat your oven to 350 degrees F. Combine your salt and pepper and rub it all over the ribs. Heat your oil in a large, heavy bottomed pot and add in half of your ribs, cooking on each side until nicely browned, about 5 minutes total. Remove the ribs to a paper-towel lined pate and finish off the remaining ribs. Set those aside as well.
  2. In the same pot, keep the drippings and add in the carrots and onion. Cook over medium-high heat until they start to brown, about 5 minutes, then add in the beer, tomato paste, cumin, chile powder, and pepper flakes . Bring the mixture to a boil, then add in 2 cups of water. Stir to combine, then add in the the sliced jalapeño, peeled garlic cloves, bay leaf and cilantro leaves. Nestle the short ribs in the pot, cover and cook for 2 - 2½ hours or so, until the ribs are fall-off-the-bone tender. Serve alongside the sauce from the pot with additional vegetables, crusty bread or on its own.
Recipe by The Crepes of Wrath at