This beer braised short ribs is an impressive dish that you can make with only 20 minutes of hands-on time that results in fall-off-the-bone meat every time.
- Beef broth - Canned diced tomates - Onions - Carrots - Celery stalks - Bone-in beef short ribs - Garlic - Olive oil
In a small bowl, mix the paprika, curry powder, cumin, salt, black pepper, and dark brown sugar.
Dry the entire surface of the short ribs, on all sides, with paper towels. Evenly sprinkle the seasoning mixture on all sides of the beef short ribs.
Place the seasoned short ribs onto the wire rack in a single layer. Roast in the preheated oven for 15 minutes until the top of the ribs are just browned.
In a large Dutch oven, heat olive oil over medium heat. Add the onion, carrots, and celery, and cook, until the vegetables have softened, about 10 minutes.
Add the garlic and cook until fragrant, about 30 seconds, making sure to scrape any brown bits at the bottom of the pan using a wooden spoon.
Add the bay leaf, beef stock, beer, and diced tomatoes. Increase to medium-high heat and bring the mixture to a boil. This may take up to 15 minutes.
Nestle in the short ribs, cover with a lid and transfer to the oven. Cook for 2 hours, removing the lid during the last 30 minutes of braising time.
Serve it over mashed potatoes with extra drizzle! Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.