Bock Beer-Braised Beef Short Ribs
Cuisine: American
Author: Kitchens
Prep time: 30 mins
Cook time: 2 hours 30 mins
Total time: 3 hours
  • 1/4 Cup canola oil
  • 6 pounds beef short ribs
  • salt and freshly ground pepper, to taste
  • 2 leeks, chopped, rinsed thoroughly, half the tops removed and discarded
  • 1 carrot, diced
  • 1 celery rib, chopped
  • 1 onion, chopped
  • 1 teaspoon garlic, minced
  • 2 bay leaves
  • 1 thyme sprig
  • 12 ounces Bock beer, divided use
  • 5 Cups beef stock
  • 1/2 Cup demi-glace or beef stock reduced by half
  • 1 1/2 teaspoons brown sugar
  • 1 teaspoon tomato paste
  • 1 beef bouillon cube, crushed
  • 1 Ancho chile, seeded
  1. Heat oil in braising pan over medium heat. Season short ribs with salt and pepper; sear in hot oil, in batches as necessary, until nicely browned. Remove from pan and set aside. Add leeks, carrot, celery and onion; cook and stir until they begin to soften. Add garlic, bay leaves and thyme; cook 1 minute.
  2. Deglaze pan with about 3/4 of beer, stirring and scraping with a wooden spoon or spurtle to loosen browned bits from bottom of pan. Add beef stock, demi-glace, brown sugar, tomato paste, beef base and Ancho. Return ribs to pan, immersing them in liquid. Heat to a simmer.
  3. Cover tightly; place in 300 degree F oven; cook until meat loosens easily from bone, about 2 hours.
  4. Remove ribs; set aside in warm place. Skim fat from braising liquid. Boil liquid, uncovered, until reduced by half. Add remaining beer.
  5. To serve, reheat meat if necessary.
  6. Serve with sauce. Wonderful with mashed potatoes or noodles as an accompaniment.
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