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Tender Beer-Braised Short Ribs Recipe with Creamy Horseradish Mashed Potatoes

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This recipe features tender, slow-braised beef short ribs cooked in malty beer and served with creamy horseradish mashed potatoes, creating a comforting and flavorful meal perfect for cozy dinners.

Ingredients

Scale
  • 3 to 4 lbs beef short ribs, bone-in
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil or vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 cups dark beer (malty amber ale or stout)
  • 1 cup beef broth (low sodium preferred)
  • 2 tablespoons tomato paste
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 lbs Yukon Gold potatoes, peeled and cut into chunks
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup whole milk or half-and-half, warm
  • 2 to 3 tablespoons prepared horseradish
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Pat the short ribs dry with paper towels and season generously with salt and freshly ground black pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat until shimmering. Brown the ribs in batches, about 4 minutes per side, then remove and set aside.
  3. Lower heat to medium and sauté chopped onion until softened and translucent, about 5 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
  4. Add tomato paste and cook briefly to caramelize. Pour in beer, scraping up browned bits. Add beef broth, thyme, and bay leaves. Bring to a simmer.
  5. Return ribs to the pot, nestle into liquid, cover with lid, and transfer to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours until meat is fork-tender.
  6. While ribs braise, boil peeled potatoes in salted water until fork-tender, about 15-20 minutes. Drain well.
  7. Return potatoes to pot or bowl. Add softened butter, warm milk, and horseradish. Mash or beat until smooth and creamy. Season with salt and pepper to taste.
  8. Remove ribs from oven and pot. Discard thyme and bay leaves. If sauce is thin, simmer on stovetop until slightly thickened. Adjust seasoning.
  9. Serve mashed potatoes topped with short ribs and spoon braising sauce over everything.

Notes

Do not rush the braise; low and slow cooking is key for tender ribs. Brown the meat well for flavor depth. Use a malty amber ale or stout for best results. If using a slow cooker, brown ribs and sauté aromatics first, then cook on low for 6-8 hours. Adjust horseradish in mashed potatoes to taste. Leftovers keep well refrigerated for up to 3 days and reheat gently with added liquid to maintain moisture.

Nutrition

Keywords: beer-braised short ribs, horseradish mashed potatoes, slow cooked beef, comfort food, cozy dinner, braised ribs recipe

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