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Beer-Braised Short Ribs with Mustard and Dill

Beer-Braised Short Ribs with Mustard and Dill

  • Makes
    4-6 servings
  • Cook Time
    3½ hours
  • Active time plus cooling
    20 minutes active
  • Rating

This recipe borrows flavors from classic Belgian carbonnade à la flamande, a hearty stew of beef, onions and abbey ale. A full-flavored, medium-bodied beer such as Fat Tire Amber Ale or Newcastle Brown Ale works well here. Or if you’re willing to spend a little more, try a Belgian Trappist ale such as Chimay. Serve the ribs with spaetzle, egg noodles, mashed potatoes or crusty bread.

Ingredients
  • 3

    pounds boneless beef short ribs, trimmed

  • Kosher salt and ground black pepper

  • 10

    bay leaves

  • 8

    medium shallots, halved and sliced

  • 12

    ounce bottle amber ale OR brown ale OR 330-ml bottle Trappist ale (see note)

  • ½

    cup dijon mustard

  • ¼

    cup lightly packed fresh dill, chopped

In a 13-by-9-inch baking dish, season the ribs with 1 tablespoon salt and 1 teaspoon pepper. Tuck in the bay and shallot, then add the beer. Cover tightly with foil and bake at 325°F for 2½ hours. Remove from the oven and increase the temperature to 425°F. Spread the mustard over the ribs and cook, uncovered, until the mustard has browned, about 30 minutes. Remove and discard the bay. Skim off and discard the fat from the surface of the liquid, then season with salt and pepper. Serve with sauce, sprinkled with dill.