Short Ribs Baked in Beer


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This is one of my favorite ways to prepare short ribs. The beer makes them very tender and delicious. This recipe was first introduced to my family after acquiring the cookbook "U.S.A. Cookbook: by Sheila Lukins. This cookbook is a great one and I highly recommend it to anyone that does not have it.

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Seaford, NY

Time needed

2 1/2 hour cooking

Serving Size / Yield

6 servings


  • 2 Tbs. vegetable oil
  • 6 beef short ribs (1/2 lb. each)
  • freshly ground pepper, to taste
  • 6 onions, halved lengthwise and slivered
  • 4 garlic cloves
  • 1/2 tsp. dried thyme
  • 1 Tbs. all-purpose flour
  • 3 Tbs. dark brown sugar
  • 12 oz. dark ale (1-1/2 cups)
  • 2 Tbs. fresh flat-leaf parsley, chopped

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Preheat the oven to 350 degrees. Heat the oil in a large, heavy, ovenproof pot over medium-high heat. Brown the ribs in batches, sprinkling them generously with a good grinding of pepper on both sides, 4 to 5 minutes per side. Remove the ribs and set them aside. Reduce the heat to medium and add the onions, garlic, and thyme. Cook, stirring, for 5 minutes. Then sprinkle the flour and brown sugar over the onions, and cook, stirring occasionally, for 10 minutes longer. Return the short ribs to the pot, along with any accumulated juices. Add the ale and bring to a boil. Cover, and bake in the oven for 2-1/2 hours. Uncover and bake until the meat is tender, 30 minutes more. Transfer the short ribs to a platter, discarding any loose bones. Remove the onions with a slotted spoon and arrange them on top of the meat. Skim the fat from the gravy with a metal spoon, or pour it through a gravy separator. Pour the gravy over the meat and onions, sprinkle with parsley, and serve immediately.

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