Beer Braised Short Ribs

Beer Braised Short Ribs and Root Vegetables Recipe

Even though the holidays are over, it’s still cold outside, so comfort food is definitely in order. Enter my Beer Braised Short Ribs and Root Vegetables. This is a great way to use up all that leftover beer sitting in your refrigerator from the holidays. A stout beer is best for flavor, but really, any beer will do.

‘Tis the season for root vegetables, so I paired the short ribs with a medley of these nutritious underground delights. You can substitute your favorites for any of the ones I used. For this recipe, I cooked the sweet potatoes along with the other veggies. However, you can also serve this dish on a bed of garlicky, creamy mashed sweet potatoes.

Beer Braised Short Ribs and Root Vegetables Recipe

Start by chopping the vegetables. I like to use my KitchenAid® Santoku Knife for chopping veggies. It has cullens (indentations) to release food from the blade when slicing and chopping.

Beer Braised Short Ribs and Root Vegetables Recipe

Beer Braised Short Ribs and Root Vegetables Recipe

On a KitchenAid® 5-Burner Gas Cooktop, heat the olive oil over medium heat in a KitchenAid® Cast Iron Casserole. The 5-Burner Gas Cooktop’s diffuser plate gives me more control over its flame, even at low temperatures. The continuous cast-iron grates allows me to easily move around my various pots and pans from one burner to the next.

Season the short ribs on all sides with salt and pepper. Brown each side of the short ribs then set the short ribs aside.

Beer Braised Short Ribs and Root Vegetables Recipe

Add the leeks and garlic to the pot. Sauté until fragrant and slightly softened. Be careful not to burn the garlic or else it will become bitter.

Beer Braised Short Ribs and Root Vegetables Recipe

Add the vegetables and cook for a minute longer. Add the tomato paste and brown sugar and stir. Add the beef broth to deglaze the pot.

Beer Braised Short Ribs and Root Vegetables Recipe

Add the beer and bay leaf.

Beer Braised Short Ribs and Root Vegetables Recipe

Finally, add the browned short ribs. Bring the mixture to a boil. Then turn the heat to low and cook for about an hour and a half or until the meat is very tender. Stir occasionally.

Another thing I love about my 5-Burner Gas Cooktop is that I can use both high and low cooking temperatures and that I can go from a boil to a simmer without having to change burners.

Beer Braised Short Ribs and Root Vegetables Recipe

Serve with a piece of bread or over a bed of creamy mashed potatoes. The lid on the Cast Iron Casserole doubles as a grill pan, so you can grill slices of bread right alongside braising the short ribs.

Beer Braised Short Ribs and Root Vegetables Recipe

Beer Braised Short Ribs and Root Vegetables Recipe

What do you think? Will you give it a shot? I would love to see your take on my Beer Braised Short Ribs and Root Vegetables.

Share your take on these Beer Braised Short Ribs with Root Vegetables on Instagram using #MadeWithKitchenAid for a chance to be featured.

Beer Braised Short Ribs and Root Vegetables

Makes 4 servings

INGREDIENTS

2 leeks, white and light green parts only, cut into 1″ pieces
3 gloves garlic, minced
4 carrots, peeled and cut into 1″ pieces
2 parsnips, peeled and cut into 1″ pieces
2 turnips, peeled and cut into 1″ pieces
3 stalks celery, cut into 1″ pieces
2 sweet potatoes, peeled and cut into 1″ pieces
2 tablespoons olive oil
8 pounds bone-in short ribs
Kosher salt to taste
Pepper to taste
3 tablespoons tomato paste
1 teaspoon brown sugar
10 ounces beef broth
22 ounces stout beer
1 bay leaf

DIRECTIONS

Start by cutting the leeks, garlic, carrots, parsnips, turnips, celery, and sweet potato with the KitchenAid® Santoku Knife.

Heat olive oil in a KitchenAid® Cast Iron Casserole on the KitchenAid® 5-Burner Gas Cooktop. Season the short ribs on all sides with salt and pepper. Brown each side of the short ribs. Set the short ribs aside.

Add the leeks and garlic to the pot. Sauté until fragrant and slightly softened. Add the vegetables and cook for a minute longer. Add the tomato paste and brown sugar and stir. Add the beef broth to deglaze the pot.

Add the beer and bay leaf.

Finally, add the browned short ribs. Bring the mixture to a boil. Turn the heat to low and cook for about an hour and a half or until the meat is very tender. Stir occasionally.

Serve with a piece of bread or over a bed of creamy mashed potatoes.

Beer Braised Short Ribs with Root Vegetable Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

FEATURED PRODUCTS

P130333_04
Enjoy the high-temperature cooking that cast iron provides with this versatile casserole. It’s ideal for slow-cooking stews and braised dishes on any cooktop, as well as roasts and baking in the oven. Also perfect for cobblers and cornbread. The lid doubles as a grill pan and can be used for grilling steaks, burgers, chicken, or vegetables. Plus, the porcelain enamel interior coating doesn’t require seasoning. Safe up to 500°F. Learn more

KitchenAid® Professional Cast Iron 6-Quart Casserole

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All-purpose Japanese style knife has cullens (indentations) to release food from blade when slicing and chopping. Lifetime limited warranty. Learn more

Professional Series 7″ Santoku Knife

KitchenAid® 36'' 5-Burner Gas Cooktop
Whether you need to rapidly boil water for pasta, sear a steak, or simmer a delicate sauce, you'll appreciate the versatility of this 36-inch, five-burner gas cooktop. The performance is matched by design that includes robust, metal control knobs and continuous cast-iron grates that give you the ability to move pots from one burner to another. Learn More

KitchenAid® 36” 5-Burner Gas Cooktop

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