Beer-Braised Beef Back Ribs

Ingredients:

  • 2 racks Beef back ribs (about 3-4 pounds)
  • 2 tbsp Olive oil
  • 1 Onion (diced)
  • 2 Carrots (peeled and chopped)
  • 2 Celery stalks (chopped)
  • 4 cloves Garlic (minced)
  • 2 cups Dark beer (such as stout or porter)
  • 2 cups Beef broth
  • Salt and pepper (to taste)
  • Fresh thyme or rosemary (optional, for garnish)

Instructions:

  1. Preheat the Oven:

    • Preheat your oven to 300°F (150°C). This low temperature is key for ensuring the ribs become tender and fall off the bone.

  2. Sear the Ribs:

    • In a Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Season the beef back ribsgenerously with salt and pepper.
    • Add the ribs to the Dutch oven in batches, searing them on all sides until they are deeply browned, about 4-5 minutes per side. Once browned, remove the ribs and set them aside.

  3. Sauté the Vegetables:

    • In the same Dutch oven, add the diced onion, carrots, celery, and minced garlic. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the vegetables have softened and started to caramelize.

  4. Deglaze the Pot:

    • Pour in the dark beer, scraping the bottom of the pot to loosen any browned bits. Let the beer simmer for about 2-3 minutes, allowing it to reduce slightly and concentrate the flavors.

  5. Add Broth and Braise:

    • Add the beef broth to the pot and stir well. Return the beef back ribs to the pot, ensuring they’re mostly submerged in the liquid. If necessary, add a bit more broth or water.
    • Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.

  6. Braise the Ribs:

    • Braise the ribs for about 2.5 to 3 hours, or until they are fork-tender and the meat is easily pulling away from the bone. Check occasionally and add more broth or beer if the liquid level gets too low.

  7. Serve:

    • Once the ribs are done, remove them from the Dutch oven and let them rest for a few minutes. The sauce can be served as is or thickened by simmering it on the stove for a few minutes.
    • Serve the tender beer-braised ribs with a side of mashed potatoes and roasted vegetables for a complete, comforting meal.

Tips:

  • Make It Spicy: For a bit of heat, you can add a few dashes of hot sauce or a pinch of chili flakes to the braising liquid.
  • Vegetable Variation: Feel free to add other root vegetables like parsnips or turnips to the braise for extra flavor.
  • Thicken the Sauce: If you prefer a thicker sauce, remove the ribs and vegetables, then simmer the liquid uncovered for about 10-15 minutes until it reaches your desired consistency.

These Beer-Braised Beef Back Ribs are the ultimate comfort food, with rich, tender meat falling off the bone and a deeply flavorful, savory sauce. Paired with creamy mashed potatoes and roasted vegetables, it’s the kind of meal that feels like a warm hug on a plate. Enjoy!

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