Braised Beef Short Ribs

Slow braising beef ribs never tasted better than with bacon and beer!


  • 1⁄2 pound bacon
  • 5 pounds beef short ribs, cut into 1-rib pieces if necessary
  • flour, seasoned with salt and pepper
  • 4 cloves garlic, minced
  • 6 small onions, chopped
  • 6 carrots, sliced
  • 1⁄2 teaspoon dried rosemary, crumbled
  • 1 cup beef broth
  • 1 bottle beer


  • Preheat oven to 325° F. Cook bacon in a large Dutch oven. Remove cooked bacon from pan leaving drippings. In a pie plate, mix flour, salt and pepper. Dredge ribs in flour shaking off excess. Heat bacon drippings and brown short ribs in batches until browned.
  • Pour off all but 3 tablespoons fat from Dutch oven. Add garlic, onions, carrots, and rosemary and sauté until browned. Add broth and beer. Bring to a boil.
  • Return ribs to Dutch oven, crowding into a single layer. Cover and braise for 2 1/2 hours.
  • Remove ribs from pot.
  • Pour liquid through a strainer set over a saucepan, discarding all but the liquid and skim fat. Bring liquid to a boil and thicken it slightly. Serve sauce over the ribs.