Fall-Off-The-Bone Braised Beef Short Ribs with Rich Dark Ale Gravy
When the weather turns cool and I start craving something truly soulful, there’s only one dish that can satisfy that deep need for comfort: Braised Beef Short Ribs. This recipe isn’t a quick weeknight dinner—it’s a project that rewards your patience tenfold. It transforms tough cuts of beef into fork-tender, melt-in-your-mouth perfection, all swimming in a rich, deeply savory sauce.
The secret weapon here is the dark ale or stout beer. It adds a layer of malty complexity that cuts through the richness of the beef, balancing the sweet tomato paste and bright Worcestershire. The low and slow braise in the oven ensures every rib is infused with the aromatics of thyme, rosemary, and parsley. When it’s done, you get to create a silky, luscious gravy that blankets a pile of creamy mashed potatoes. Trust me, once you make these, you’ll feel like a gourmet chef.
Why I Love This Recipe
This recipe is more than just a meal; it’s an experience. I love how the house smells while these short ribs are slowly cooking—it’s pure cozy comfort. It’s also incredibly forgiving. Once you get the sear and the braise started, the oven does all the heavy lifting. This makes it the perfect dish for entertaining because you can get all the prep work done ahead of time and then forget about it for three glorious hours.
Plus, the flavor payoff is immense. It’s a classic, hearty dish, but the depth of the dark ale and the velvety finish of the gravy elevate it to something truly special. Serving these over mashed potatoes is non-negotiable, but you could also spoon them over my Classic Spaghetti Recipe with Homemade Sauce for an incredible twist on Sunday supper.
Ingredients
| Category | Ingredient | Quantity | Notes |
| Beef | Beef short ribs | 8 (about 2 pounds) | Bone-in are best for flavor |
| Seasoning | Kosher salt | 1 teaspoon | |
| Black pepper | 1 teaspoon | ||
| Searing | Extra virgin olive oil | 1 tablespoon | For browning the meat |
| Aromatics | Large yellow onion, diced | 1 (about 121 cups) | |
| Tomato paste | 144 cup (56 g) | Adds a deep umami flavor | |
| Braising | Dark ale, or stout beer | 10 ounces | Don’t use anything too hoppy |
| Fresh thyme | 2 sprigs | ||
| Fresh parsley | 2 sprigs | ||
| Fresh rosemary | 2 sprigs | ||
| Beef broth | 6 cups (48 ounces) | Low-sodium is a good option | |
| Worcestershire sauce | 1 tablespoon | Enhances savory notes | |
| Gravy | Unsalted butter | 41 cup (21 stick / 57 g) | |
| All-purpose flour | 2 tablespoons | For thickening the sauce (a roux) | |
| Serving | Mashed potatoes | For serving |
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Swaps and Notes
- Beef: You can substitute boneless short ribs, but you may need to reduce the cooking time slightly (check for tenderness after 221 hours).
- Beer: If you don’t cook with alcohol, you can swap the dark ale for an equal amount of beef broth mixed with 1 tablespoon of red wine vinegar for a little acidity.
- Herbs: Dried herbs can be used, but fresh is strongly recommended. Use 1 teaspoon of each dried herb (thyme and rosemary) for this recipe.
- Gluten-Free Gravy: Swap the all-purpose flour for a gluten-free flour blend or a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then whisk into the simmering broth).
Instructions
Step 1: Prep and Sear the Ribs
- Preheat the oven to $350^{\circ}$F.
- Evenly season all sides of each short rib with salt and pepper.
- To an oven-safe Dutch oven over medium-high heat, add the olive oil.
- Once the oil is hot, sear each side of the ribs until deep brown, working in batches if necessary to avoid overcrowding. Transfer the seared ribs onto a plate and set aside.
Step 2: Build the Braising Liquid
- Reduce the heat to medium. To the Dutch oven, add the onions, tomato paste, and beer.
- Stir to combine, making sure to scrape up the dark brown bits (fond) from the bottom of the pot—this adds huge flavor.
- Continue cooking for 5 more minutes to allow some of the alcohol to evaporate and the sauce to reduce slightly.
- Add the thyme, parsley, rosemary, beef broth, Worcestershire sauce, and the seared ribs back into the pot.
Step 3: The Low and Slow Braise
- Bring the mixture to a boil.
- Cover the Dutch oven and carefully transfer it to the preheated oven.
- Cook for 3 hours, or until the meat is incredibly tender and starting to fall off the bone with minimal effort.
Step 4: Make the Gravy
- When done cooking, carefully remove the ribs and transfer them to a plate. Tent with aluminum foil to keep them warm.
- Discard the herb sprigs from the pot and pour the liquid broth into a large glass bowl. You should have about 6 cups of liquid. Use a spoon to skim off and discard the top layer of fat that has floated to the surface.
- Heat the original Dutch oven over medium heat. Add the butter and heat until melted. Add the flour, whisking until no lumps remain to create a roux.
- Slowly add the skimmed broth back to the pot, whisking continually to prevent lumps.
- Heat the mixture until it reaches a simmer. Continue cooking until the mixture thickens enough to coat the back of a spoon (approximately 5 more minutes).
Step 5: Serve
- Serve the short ribs and a generous pour of the rich dark ale gravy over creamy mashed potatoes.
Tips for Success
- Don’t Skip the Sear: Searing the meat is the most crucial step for developing deep, complex flavor. You need those browned bits (the fond) at the bottom of the pot for a truly rich braise.
- Choose the Right Pot: A heavy-bottomed Dutch oven is ideal. Its thickness and tight-fitting lid retain heat and moisture perfectly for a long, slow braise.
- Patience is Key: Resist the urge to peek or rush the cooking process. The 3-hour mark is when the magic happens—when the collagen breaks down and turns the ribs unbelievably tender.
- Skim the Fat: While the fat adds flavor, too much in the final gravy can make it greasy. Skimming the braising liquid before making the gravy results in a much smoother, cleaner-tasting sauce.
Serving Suggestions and Pairings
These Beef Short Ribs are a powerhouse of flavor and texture, so the sides should complement the richness.
- The Classic Base: Creamy mashed potatoes are the essential vehicle for the savory gravy.
- Greens: Serve alongside something bright to cut the richness, like Garlic-Parmesan Roasted Asparagus or a light, crisp Caesar Salad.
- Breads: A side of crusty sourdough bread is perfect for soaking up any leftover gravy.
- Other Comfort Sides: For an even heartier meal, you could serve them with a side of my comforting Easy Cheesy Chicken Sliders with Marinara Garlic Butter (minus the marinara for this pairing!) or a small bowl of my This Cajun Chicken Sausage Gumbo is My Favorite Bowl of Southern Comfort.
Nutritional Information (Per Serving)
Note: This is an approximate estimate based on the ingredients provided and assumes 8 servings. Exact values will vary based on brands and portion size.
| Nutrient | Approximate Value |
| Calories | 650 kcal |
| Protein | 55 g |
| Fat | 40 g |
| Saturated Fat | 15 g |
| Carbohydrates | 15 g |
| Fiber | 3 g |
| Sodium | 650 mg |
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Storage and Leftover Tips
- Cooling: Allow the short ribs and gravy to cool completely before storing.
- Storage: Transfer the ribs and the gravy together into an airtight container. They will keep beautifully in the refrigerator for 3–4 days.
- Freezing: Braised short ribs freeze excellently. Place the ribs and gravy in a freezer-safe container or bag, ensuring the meat is covered with the sauce to prevent freezer burn. Freeze for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: Reheat gently on the stovetop over low heat, or in a covered dish in a $300^{\circ}$F oven until warmed through. The gravy will sometimes thicken more upon cooling; you can thin it out with a splash of beef broth or water if needed.
More Recipes You Will Love
If you love the hearty, cozy comfort of this dish, you should definitely check out these other favorites:
- These Easy Turkey Wings are My Favorite Comfort Food for Lazy Sundays
- These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast
Final Thoughts
There’s a reason Beef Short Ribs are a staple on upscale menus—but they are a cinch to make at home. This recipe brings that restaurant-quality dish right to your kitchen table. The process is a labor of love, but the reward—a forkful of tender beef drenched in that dark ale gravy—is worth every minute of the wait. It’s the perfect meal for a cozy weekend or a holiday gathering.
Give this a try and let me know how it turns out in the comments below! What’s your favorite side to serve with it? Follow me on social media for more incredible comfort food ideas.
—Jason Griffith
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