Best Beer Braised Ribs Recipes

BEER-BRAISED SHORT RIBS

Steps:

• First, make the marinade. Mix the spices and 3 tbsp salt in a bowl, then stir in the oil to make a paste. Use a knife to make a deep hole in each short rib, then rub the spice mix all over and into the hole, working the flavour into the meat. Place on a tray, cover and chill overnight.
• The next day, heat oven to 150C/130C fan/gas 2. Heat the oil in a large, shallow pan, tip in the onions and fry until you start to get a deep, rich colour - about 20 mins. Don't be scared of the colour, this will add amazing savoury sweetness to the dish. Pour in the beer and boil to reduce by half, then add the stock, treacle, thyme and oak chips, if using. Stir well and bring to a simmer. Place the marinated short ribs in your largest roasting tin. Pour over the onion and beer braising liquid, then cover tightly with foil. Transfer to the oven and cook the short ribs for 5 hrs or until really tender.
• Once the ribs are cooked, remove and put on a plate to rest and cool. Strain the braising liquid into a saucepan. Once settled, use a ladle to remove the top layer of fat, then set over a high heat. Simmer the sauce until it becomes rich and glossy, then whisk in the ketchup, mustard and brown sauce.
• To barbecue the ribs, heat your coals until ashen or set a gas barbecue to medium. Cook the ribs until nicely charred and hot all the way through, then baste with the sauce to finish and cook until sticky. To cook them indoors, heat the grill. Set a wire rack over an oven tray and place the ribs on top. Baste well with the sauce and grill, basting with the sauce a few times, until it forms a charred, sticky crust. Set aside to rest before serving with the onion rings and slaw (see Goes well with).

BEER-BRAISED COUNTRY-STYLE PORK RIBS

Steps:

• Preheat the oven to 425 degrees F. Pat the ribs dry, season with salt and sprinkle with 1/2 teaspoon paprika. Heat the olive oil in a large Dutch oven over medium heat. Add the ribs in batches and cook until browned, about 8 minutes per side. Remove to a plate. Add the onions and cook until browned, about 10 minutes. Add the remaining 1 teaspoon paprika and season with salt.
• Add the beer; bring to a boil and cook until the liquid is reduced by half, about 8 minutes, scraping up the bottom of the pot with a wooden spoon. Add the chicken broth, bay leaves and thyme; when the liquid begins to simmer, return the ribs to the pot and transfer to the oven. Cook, uncovered, turning the ribs once or twice, until the meat is almost tender, about 1 hour.
• Mix the vinegar and honey in a measuring cup. Remove the pot from the oven and place on the stovetop; bring to a simmer over medium heat. Add the vinegar mixture and bring to a boil, then return the pot to the oven. Continue to braise, uncovered, until the ribs are tender, 15 to 20 more minutes. Return the pot to the stovetop and transfer the ribs to a plate. Bring the sauce to a boil over medium heat; skim off the fat and cook until thickened, 10 to 15 minutes. Return the ribs to the pot and heat through. Discard the bay leaves and thyme. Photograph by Con Poulos

HONEY-BEER BRAISED RIBS

Steps:

• Combine the brown sugar, pepper and salt; rub over ribs. Place ribs bone side down on a rack in a large shallow roasting pan. Drizzle with honey. Combine beer and vinegar; pour around ribs. Spoon some of the beer mixture over ribs., Cover tightly with foil and bake at 325° for 1 hour. Reduce heat to 250°; bake 2 hours longer or until tender., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Drain ribs. Grill, covered, over medium heat for 10-15 minutes or until browned, turning and basting occasionally with barbecue sauce. Serve with remaining barbecue sauce.

BEER 'N BBQ BRAISED COUNTRY STYLE PORK RIBS

Steps:

• Brown the pork in a lightly sprayed skillet on all sides (apprx 7 minutes).
• Place the ribs in an oven proof pan and scatter the onions all around them.
• Pour in the beer and seal with a lid or tin foil.
• Bake at 375F until the pork is tender 1 1/2- 2 hours.
• Pour out the beer.
• Slather the pork with the BBQ sauce and bake uncovered for 1 more hour or until the meat is brown and the sauce is thick.
• Enjoy.

DARK BEER BRAISED BEEF SHORT RIBS (CROCK POT)

Steps:

• In a medium sauce pan reduce the quart of beef stock to about 1 1/2 cups and set aside.
• Season the short ribs with salt and pepper, and then dredge in flour until well coated.
• Heat the olive oil in a large skillet over medium-high heat.
• Cook the dredged ribs until browned on each side, about 5 minutes per side.
• When browned on both sides, remove the ribs from the skillet and set aside. Reserve pan drippings for later.
• To a slow cooker, add the onion as a bed, then add seared short ribs. Add any juice or drippings reserved from the pan.
• Add the stout beer, reduced beef stock, smashed garlic cloves, bay leaf, butter, salt and fresh cracked pepper.
• Place the lid on the slow cooker and set to low.
• Cook for approximately 8 hours or until tender. When done strain off the grease before removing the ribs to a platter, then thicken the sauce with a cornstarch slurry.
• Serve over egg noodles or rice and top with sauce.

BRAISED HOISIN-BEER BEEF SHORT RIBS

Steps:

• Place ribs on a work surface and season generously with salt and pepper.
• Heat oil in a Dutch oven over high heat. Brown ribs in the hot oil on all sides, in batches if necessary, 5 to 7 minutes. Transfer ribs to a plate; pour off and discard all but a couple tablespoons of the rendered fat. Return Dutch oven to medium heat; cook garlic and ginger about 3 minutes. Return ribs to the Dutch oven; add beer and rice wine vinegar. Stir, cover, and reduced heat to low; simmer 2 1/2 hours.
• Preheat the oven to 300 degrees F (150 degrees C). Pour hoisin sauce over the ribs in the Dutch oven.
• Bake ribs uncovered in the preheated oven for 30 minutes.
• Transfer ribs to a serving plate; remove and discard ginger from the sauce. Strain and discard fat from the surface of the sauce before serving with the ribs.

ROOT BEER BRAISED SHORT RIBS

Steps:

• Dice the onions, celery, and carrots; the pieces should be about the same size. Smash the garlic cloves. Peel 4 long strips of orange rind. Set everything aside.
• Preheat oven to 325 degrees F. Place short ribs on a rimmed baking sheet lined with parchment paper and season all over with salt and pepper. In a large, heavy-bottomed pot with a lid, heat oil over high heat. Place short ribs in an even layer, without overcrowding (you might need to work in batches). Brown on each side, about 8 minutes total. Transfer browned ribs to a baking sheet.
• Reduce heat under the pot to medium. Add the diced onions, celery, carrots (a combination known as a mirepoix) and garlic to the drippings. Use a wooden spoon to stir, loosening the brown bits (fond) on the bottom of the pan. Then, sweat the vegetables until onions are translucent and have no color, 4-5 minutes. Stir in the tomato paste and cook to slightly caramelize, 2-3 minutes. Meanwhile, pick thyme leaves from stems and thinly slice orange strips horizontally. Add 2 cups chicken stock, followed by thyme leaves, orange peel, Worcestershire, bay leaves, and root beer. Tuck short ribs into root beer mixture, then add 2 more cups chicken stock, just to cover; it's fine if some ribs are showing, since they'll shrink as they cook. Bring to a simmer; then cover and place in the oven for 4-4½ hours.
• Check ribs after 4 hours; the meat should be very tender and pulling away from the bone. (If it needs more time, return to oven and check again after 30 minutes.) Use a strainer or slotted spoon to transfer the ribs to a wire rack fitted over a rimmed baking sheet. Strain braising liquid through a large strainer or chinois into a clean skillet. Bring strained liquid to a gentle simmer; spoon away and discard the fat from the edges of the pan. When most of the fat has been removed, bring to a boil to reduce slightly, 3-4 minutes.
• Assembly: Gently place the short ribs back into the sauce and baste, to warm. Plate the ribs, ladle sauce over the top, and garnish with fresh parsley. Serve immediately.

BEER-BRAISED RIBS WITH CLAMS

Steps:

• Preheat the oven to 325 degrees F. Put the rib racks on a work surface bone-side up. Slip a knife between the bone and membrane, then pull off the membrane. Cut each rack of ribs in half; season evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the ribs, bone-side up, and sear until brown, about 5 minutes. Remove and set aside.
• Lower the heat to medium, add the celery, carrots and onion and cook, stirring, 5 minutes. Stir in the chopped garlic and tomato paste; cook 2 minutes. Add the beer and bay leaf, bring to a simmer and cook until reduced by half, about 5 minutes. Return the ribs to the pot, add the chicken broth and bring to a simmer. Trim a piece of parchment paper to fit the pot, then place directly on top of the ribs and cover with a lid. Transfer to the oven and braise 1 hour, then remove the lid and parchment. Continue braising until the ribs are tender, 45 minutes to 1 hour more.
• Meanwhile, put the potatoes in a saucepan and cover with water by 1 inch. Bring to a boil and cook until tender, 15 minutes; drain.
• Remove the rib racks from the pot; let cool slightly, then cut into the ribs. Strain the cooking liquid, discarding the solids; skim off some fat. Return the liquid to the pot.
• Add the smashed garlic and tomato to the pot and bring to a simmer over medium-high heat. Add the clams, cover and cook until some just open, 5 minutes. Add the potatoes and ribs, cover and cook until all the clams open, 10 to 15 more minutes (discard any unopened clams). Stir in the parsley and lemon juice. Serve with lemon wedges.

BRAISED HOISIN BEER SHORT RIBS WITH CREAMY MASHED YUKONS AND SESAME SNOW PEAS

Steps:

• Season the ribs generously with salt and pepper. Heat the vegetable oil in a large heavy pot with a lid (Dutch oven) over high heat. Brown the ribs on all sides, in batches if necessary. Remove the ribs and pour off all but a couple tablespoons of the rendered fat.
• Return the pot to the stove, lower the heat to medium and saute the garlic and ginger for about 3 minutes. Add the ribs back to the pot. Add the beer and the vinegar. Stir and then cover and simmer for 2 1/2 hours.
• Preheat the oven to 300 degrees F.
• Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.
• Remove ribs and ginger from sauce. Strain fat from the top of the pot so that you're left with just the good stuff. Serve with Creamy Mashed Yukons and Sesame Snow Peas.
• Boil potatoes until fork tender. Heat the butter and half-and-half over medium heat until hot, but not boiling. Drain the potatoes, return them to the pot and mash with a hand masher. Add hot liquid to potatoes and whip with an electric hand mixer until smooth. Season, to taste, with salt and pepper. Add chives and mix before serving.
• Rinse the peas and trim off the ends. In a large saucepan over medium-high heat, add the oils and heat. Add snow peas and saute until bright green, about 2 to 3 minutes. Season with salt and pepper, to taste. Sprinkle with the sesame seeds and toss.

BEER N BBQ BRAISED COUNTRY-STYLE PORK RIBS

Steps:

• 1. Prepare pork by rinsing off and patting dry with paper towels!Mix seasonings together to make a dry rub for the the ribs making sure all sides are coated!! Set aside! Clean and cut onions in half them slicing them setting to the side!
• 2. Pre-heat oven 375 degrees F! Heat a large skillet spraying lightly with cooking spray! Braise pork on all sides browning them till golden brown(app. 7 mins). Place the ribs in a oven proof pan, scattering onions all around and on top of ribs.
• 3. Pour 12 oz. can of beer all over the top of onions and ribs and then sealing with a lid of tin foil! Bake until pork is tender app. 1 1/2-2 hrs, pour beer off ribs, leaving onions!
• 4. Slather the ribs with BBQ sauce and bake another hour uncovered or until meat is brown and sauce is thicken!! Remove from oven and enjoy!!!

BEER BRAISED BABY BACK RIBS - RICE COOKER

Steps:

• Wash and pat dry the slap of ribs. Season ribs with salt rub.
• Turn rice cooker to cook and add oil. When hot add ribs and brown on meat side.
• Add beer, stock, and barbecue sauce. Press cook and let cook for 1 hour.
• Serving Ideas : Place steamer basket on top for the last ten minutes with 4 ears of corn.

BRAISED HOISIN BEER SHORT RIBS

Steps:

• Season the ribs generously with salt and pepper. Heat the vegetable oil in a large heavy pot with a lid (Dutch oven) over high heat. Brown the ribs on all sides, in batches if necessary. Remove the ribs and pour off all but a couple tablespoons of the rendered fat.
• Return the pot to the stove, lower the heat to medium and saute the garlic and ginger for about 3 minutes. Add the ribs back to the pot. Add the beer and the vinegar. Stir and then cover and simmer for 2 1/2 hours.
• Preheat the oven to 300 degrees F.
• Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.
• Remove ribs and ginger from sauce. Strain fat from the top of the pot so that you're left with just the good stuff.
• Serve with Creamy Mashed Yukons and Sesame Snow Peas.

CREAMY GRAVY-COVERED, BEER-BRAISED COUNTRY-STYLE PORK RIBS

Steps:

• Mix salt, pepper, garlic powder, and onion powder in small bowl or Ziploc bag and then sprinkle liberally over ribs. Allow the seasoned ribs to sit for about 20 minutes at room temperature.
• Heat oil in large heavy-bottomed, oven-proof Dutch oven (love my enameled cast iron Dutch oven for this). Brown the ribs on all sides. Do NOT crowd them while browning, if it takes two batches, let it take two batches (otherwise they just steam and won't develop a nice sear).
• Once ribs have browned well, remove them to a plate.
• Preheat oven to 375°F.
• There should be ample rendered fat, but if there is more than about 4 tablespoons, remove the excess. Place all sliced onions in the bottom of the pan and allow them to start to take on just a bit of color.
• Pour in about 1/4 can of beer to deglaze the bottom of the pan while the onions continue to cook.
• Once the bottom of the pan is deglazed, return ribs to the pan (with any of juices on the plate). Pour in the rest of the beer. This should just barely cover all of the ribs and onions.
• Cover and bake at 375°F for 1 1/2 to 2 hours.
• When you remove the Dutch oven from the oven, be prepared for the onions to have cooked down into gooey lusciousness, and the sides of the pan to look like a disaster. Don't worry - it will taste great.
• Remove the ribs (which will be falling apart tender) and the onions from the pan.
• Turn oven down to 325°F.
• Use the water that you will be using to make the pork gravy mix with to "deglaze" the bottom on the pan, then add the mix according to the instructions on the packet. (I originally did try using canned gravy but it tasted "canned.") Once the gravy has thickened, mix in cream of mushroom soup, the dry onion soup mix and the mushrooms.
• Place ribs and onions back in the Dutch oven and stir so that the gravy is covering the ribs.
• Cover the Dutch oven again, and return to the oven heated to 325°F.
• Cook for about 1 hour.
• Serve with mashed potatoes, noodles or rice.

BEER-BRAISED RIBS IN BARBECUE SAUCE (PRESSURE COOKER)

Steps:

• Pour the beer, water and vinegar into a 6-quart or larger pressure cooker; add ribs, arranging them so none are right on top of each other, though they do not have to be submerged in the liquid to cook properly.
• Lock the lid in place and heat to high pressure over high heat, then lower heat so that pressure is maintained; cook 15 minutes and then turn off the heat and release the pressure (I carefully place the cooker in the sink and run cold water over the side of it, this releases the pressure quickly).
• Carefully remove the lid, tilting the cooker away from you to allow the steam to escape.
• Heat your oven to 400°; transfer ribs to a foil-lined baking pan and brush the barbecue sauce on all sides of the ribs; roast until browned and crisp on top, about 10 minutes; turn the ribs over, brush with more sauce and roast about 5 more minutes.
• Serve with more sauce, if you like.

SLOWER COOKER BEER-BRAISED SHORT RIBS

Steps:

• Season ribs with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add half of ribs, meaty side down, and cook until well browned, about 5 minutes. Turn each rib on one side and cook until well browned, about 1 minute. Repeat with remaining sides. Transfer ribs to slow-cooker insert, arranging them meaty side down. Repeat with remaining ribs. Pour off all but 1 teaspoon fat from skillet. Add butter and reduce heat to medium. When butter has melted, add onions and cook, stirring occasionally, until well browned, 25 to 30 minutes. Stir in tomato paste and cook, coating onions with tomato paste, until paste begins to brown, about 5 minutes. Stir in beer, bring to simmer, and cook, scraping browned bits from pan bottom with wooden spoon, until foaming subsides, about 5 minutes. Remove skillet from heat and stir in tapioca, bay leaves, 1 teaspoon thyme, soy sauce, and prunes. Transfer to slow-cooker insert. Set slow cooker on low, cover, and cook until ribs are fork-tender, 10 to 11 hours. (Alternately, cook on high for 4 to 5 hours.) Transfer ribs to baking dish and strain liquid into bowl. Cover and refrigerate for at least 8 hours or up to 2 days. When ready to serve, use spoon to skim off hardened fat from liquid. Place short ribs, meaty side down, and liquid in Dutch oven and reheat over medium heat until warmed through, about 20 minutes. Transfer ribs to serving platter. Whisk mustard and remaining teaspoon thyme into sauce and season with salt and pepper. Pour 1 cup sauce over ribs. Sprinkle with parsley and serve, passing remaining sauce separately.

JUNIPER-AND-BEER-BRAISED SHORT RIBS

Steps:

• Preheat the oven to 325 degrees. In a Dutch oven or large casserole with a tightly fitting lid, over high heat, heat 3/4cup of the oil. Sprinkle the ribs with salt and pepper. Place the flour on a plate. Roll ribs in flour until well coated. Working in 2 batches, cook the ribs, turning occasionally until well browned, 7 minutes per batch. Using tongs, transfer to a plate.
• Drain the oil and return the Dutch oven to medium-high heat. Add the remaining 2 tablespoons oil and the onion, carrot and celery. Cook, stirring, until soft and brown, about 7 minutes. Add the tomato paste and cook, stirring, about 1 minute more. Return the ribs to the Dutch oven, add the juniper, thyme, beer and broth. Bring to a boil, cover, place in the oven and bake until tender, about 2 hours.
• Transfer the ribs to a baking sheet, cover with foil and keep warm. Using a sieve over a saucepan, strain the liquid. Place saucepan over high heat, bring to a boil and cook, uncovered, until reduced to 1 cup, about 8 minutes. Season with salt and pepper to taste and stir in the honey.
• Transfer the ribs to a serving platter, pour the reduced beef liquid over them and sprinkle with parsley. Serve with buttered pasta, rice or mashed potatoes.

BRAISED SHORT RIBS WITH DARK BEER AND ROOT VEGETABLES

Steps:

• Position a rack in center of oven; preheat to 300°.
• Heat 2 tablespoons oil in a very large Dutch oven over med-high heat.
• Season the short ribs with salt and pepper.
• In batches, add the short ribs to the Dutch oven and cook, turning occasionally, until browned on all sides, about 5 minutes.
• Transfer to a platter.
• Add the remaining 1 tablespoon oil to the Dutch oven.
• Add the finely chopped carrot and celery, and decrease heat to medium.
• Cook, stirring up the browned bits in the Dutch oven with a wooden spatula, until softened, about 3 minutes.
• Add the shallots and cook until they soften, about 2 minutes.
• Add the butter and melt.
• Sprinkle the flour and let bubble for 1 minute.
• Whisk in the beer, then the stock, brown sugar, mustard, tomato paste, thyme, and bay leaf.
• Bring to a boil over high heat.
• Return the short ribs to the Dutch oven, meaty sides down.
• Cover and bake for 2 hours.
• Remove from the oven and stir in the parsnips, potatoes, and remaining carrots.
• Return to the oven and continue baking until the vegetables are tender, about 45 minutes longer.
• Skim off any fat on the surface, and serve hot, garnished with parsley.

IRISH BEER BRAISED BABY BACK RIBS

Steps:

• 1. Remove the silver skin from the back side of the ribs. By using a sharp knife, place the tip of the knife near the outer edge of the bone, and lift the membrane carefully and pull to remove. This allows the spices to penetrate the ribs, and the ribs to get very tender during the cooking process.
• 2. Combine all the spices in a small bowl, then pour into a food processor and blend together, then season the ribs liberally on both sides. Allow to marinate at least an hour or two, but preferably over night., so that the spices can penetrate the ribs. If refrigerated over night, allow ribs to come to room temperature for at least an hour or so before placing in the roaster.
• 3. Brush both sides of ribs liberally with the liquid smoke. Using about 1/4 cup per each slab of rib
• 4. Follow manufacture's direction to preheat roaster. I preheated @ 325 degrees F.While roaster is preheating. Add in the rack Spray rack with non stick cooking spray. Then pour in the 2 cans of beer. This will create moisture while the ribs are cooking and prevent them from becoming dry during the cooking process. The beer should always be BELOW the bottom of the rack.
• 5. Place each slab of ribs on the rack with the top side facing up. Add the lid and allow to cook for about 4 hours or until ribs are tender. Check periodically to make sure there is still liquid in the bottom of the roaster. May add additional Beer or water or other liquid of choice if needed.
• 6. Once fully cooked brush ribs on both sides with your favorite Barbeque Sauce. I used Sweet Baby Rays. Allow to continue cooking for 10 to 15 additional minutes if desired, before serving.

CHIPOTLE BEER BRAISED SHORT RIBS

Steps:

• Heat oven to 300°F. In small bowl, mix cumin and 1 teaspoon salt; rub evenly over ribs.
• In 6-quart ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Add half of ribs; cook until brown on all sides. Repeat with remaining ribs. Remove ribs to plate. Add onion and garlic to Dutch oven; cook over medium heat 3 minutes or until onion is tender. Add beer, stirring to loosen brown particles. Stir in tomatoes, lime juice and chipotle chile. Heat to boiling. Return ribs to Dutch oven.
• Cover; bake 3 hours or until very tender. Remove ribs to serving platter; cover to keep warm. Skim fat from cooking liquid. Heat to boiling; boil 15 minutes or until reduced by half.
• Meanwhile, in small bowl, gently toss all gremolata ingredients. Spoon cooking liquid over ribs; sprinkle with gremolata.

ROSTICCIANA (SPARE RIBS) AND SAUSAGES BRAISED IN BEER AND OLIVES

Steps:

• For the sausages: Preheat a grill on high heat.
• In a medium roasting pan or wide diameter pan, combine the beer, olives, garlic, rosemary and onion wedges. Season with salt and freshly cracked pepper and bring to a simmer. Add the sausages; the liquid should come about halfway up the sides of the sausages. If not, add more beer or water until it does. Braise the sausages until cooked through, 10 to 15 minutes.
• For the ribs: Sprinkle the ribs liberally with salt and freshly cracked pepper. Grill over high heat, turning frequently, until cooked through and caramelized on the outside, 15 to 20 minutes total. This is not a low and slow method of cooking ribs; it's the opposite, high and fast.
• Remove the sausages from the braising liquid and grill until there are grill marks on each side, about 5 minutes.
• Transfer the ribs and sausages to a large platter. Serve the sausages with the braising liquid on the side if desired.