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Beer-Braised Short Rib Dinner
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Prep Time:
15 minutes
Total Time:
8 hours 15 minutes
Ingredients:
  • 4 bone-in beef short ribs, cut in half (about 3 1/4 lb), trimmed
  • 4 teaspoons applewood rub for meat
  • 1 can (6 oz) tomato paste
  • 1 bottle (12 oz) pale ale
  • 6 medium carrots
  • 1 medium leek, finely chopped
  • 3 medium Yukon Gold potatoes (about 1 1/4 lb), cut lengthwise into sixths
Instructions:
  • Prepare the 15x10x1-inch pan by lining it with heavy-duty foil and spraying the foil with cooking spray. Massage the ribs on all sides with applewood rub before placing them in the pan.
  • Combine tomato paste and beer in a medium bowl, whisk until smooth. Finely chop 1 carrot and add it to the mixture along with leek, garlic, salt, and pepper. Pour the marinade over the ribs, ensuring they are completely coated. Cover the pan tightly with foil and refrigerate for at least 6 hours, or up to 24 hours, turning the ribs occasionally.
  • Preheat oven to 400°F. Cut the 5 remaining carrots into 2-inch pieces. Take the pan out of the refrigerator. Place carrot pieces in the pan with the ribs, ensuring they are coated with the marinade. Arrange the ribs, fat side up, in the pan. Bake uncovered for 1 hour.
  • Lower oven temperature to 350°F. Place ribs on their side and add potatoes to the pan, tossing them in the marinade until coated. Bake for an additional 45 to 60 minutes, rotating ribs occasionally, until both the ribs and potatoes are tender. Add a splash of water to the pan if the beer mixture evaporates too quickly.

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