Description

These braised short ribs are flavorful, juicy, and fall-off-the-bone tender.
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make beef short ribs:

Season the short ribs and dredge in flour.
Brown the ribs in olive oil and butter, then set the ribs aside.
Cook the onion and garlic in the same pot, then return the ribs to the pot.
Pour in the beer and stock.
Braise the short ribs until they are very tender, about two hours.

Gather all ingredients.
Season ribs with salt and pepper. Dredge in flour until coated; shake off excess.
Heat olive oil and butter in a Dutch oven or large skillet over medium-high heat. Cook ribs until browned, about 5 minutes per side. Remove ribs and set aside.
Add onion and garlic to the pot; cook and stir until onion is tender, about 5 minutes. Return ribs to the pot; pour in beer while scraping the browned bits of food off the bottom of the pot. Pour in beef stock.
Cover and simmer over low heat until ribs are very tender, about 2 hours.