Beef Short Ribs Slow Cooked In beer

Beef Short Ribs Slow Cooked In beer

Beef Short Ribs Slow Cooked In beer 

These beer braised beef short ribs are a cozy fall off the bone winter classic.


  • Ingredients

    4 thick-cut meaty beef short ribs – based on one per portion  

    1 large head of garlic 

    1 tbsp tomato purée 

    1 tbsp horseradish 

    1 tbsp English mustard 

    1 teaspoon garlic puree 

    1 x 330ml dark beer / bitter 

    1 litre beef stock 

    150g pancetta lardons 

    300g button mushroom 

    Chopped flat leaf parsley 

    Olive oil, for frying 

    Thumb sized piece of fresh horseradish if available 

    Salt and pepper


  1. In a large oven dish, season the ribs with salt and pepper and brown on all side– it may take 10 minutes.  Add the pancetta towards the end and cook until brown
  2. Add to the pan tomato purée and cook out for a minute
  3. Pour in the beer scraping up the bits at the bottom of the pan and add the stock, mustard, horseradish, and head of garlic. Bring to the boil, add the mushrooms and cover
  4. Set your oven to bottom heat 180C and cook for approximately 4 hours, basting occasionally until the meat is falling away from the bone
  5. When the short ribs are ready, remove from the oven and transfer to your serving dish
  6. Spoon off any excess fat from the beef cooking liquid.
  7. If the sauce is too thin just boil and reduce the volume
  8. Check the seasoning and garnish with chopped flat leaf parsley and grate over fresh horseradish

Tip - Serve with an indulgent mashed potato with extra cream and butter or for a healthier option a plain steamed rice.