I’ve been wanting to try short ribs for a while and like most things I do, these are really hard to mess up. There are so many different flavors you can add to this or leave out depending on your preference. I chose beer because that’s what was in my refrigerator at the time, but you can try these with wine, or no alcohol at all. Whatever you do, taste the liquid to make sure you like it. If you don’t like it before you cook it, chances are you won’t like it when it’s done.
Beer Braised Short Ribs
- 3 lbs Short Ribs
- 1 Medium Onion (diced)
- 3 Cloves Garlic (finely chopped)
- 1 tbls Mustard
- 1 tsp Worcestershire Sauce
- 1 tbsp Balsamic Vinegar
- 2 cups Beef Broth
- 1 cup Beer
- Salt and Pepper (to taste)
- 1 tbls Mrs. Dash – Table Blend
- 1 tbls Italian Seasoning
- 2 Bay Leaves
Season the ribs with salt, pepper, and Mrs. Dash. Heat a cast iron skillet or dutch oven to high and preheat the oven to 450° F.
Add the short ribs to the pan and sear on each side for 4-5 minutes until brown.
Drain the grease and add the onion, garlic, mustard, Worcestershire Sauce, balsamic vinegar, beef broth, and beer (use a beer that you like. Any kind is fine), italian seasoning, and bay leaves..
Cover the pan and place in the oven for 15 minutes. Turn the heat down to 350° F and cook for another 1.5 hours or until the meat is tender and falling off of the bone.