Beer-Braised Short Rib Dinner

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  • 4 bone-in beef short ribs cut in half (about 3¼ lb), trimmed
  • 4 teaspoons applewood rub for meat
  • 1 can 6 oz tomato paste
  • 1 bottle pale ale
  • 6 medium carrots
  • 1 medium leek finely chopped
  • 3 cloves garlic finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Medium Yukon Gold potatoes about 1¼ lb, cut lengthwise into sixths


  • Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray.
  • Rub ribs on all sides with applewood rub.
  • Place ribs in pan.
  • In medium bowl, stir together tomato paste and beer with whisk until smooth.
  • Finely chop 1 of the carrots.
  • Stir chopped carrot, leek, garlic, salt and pepper into tomato mixture.
  • Pour over ribs, turning to coat.
  • Cover pan tightly with heavy-duty foil.
  • Refrigerate at least 6 hours or up to 24 hours to marinate, turning ribs occasionally.
  • Heat oven to 400°F.
  • Cut remaining 5 carrots into 2-inch pieces.
  • Remove pan from refrigerator.
  • Place carrot pieces in pan with ribs, turning in marinade to coat.
  • Arrange ribs, fat side up, in marinade.
  • Bake uncovered 1 hour.
  • Reduce oven temperature to 350°F.
  • Turn ribs on side; add potatoes to pan, turning in marinade to coat.
  • Bake 45 to 60 minutes longer, occasionally turning ribs, until ribs and potatoes are tender.
  • (If too much beer mixture evaporates, add a little water to pan.
  • )

Notes / Tips / Wine Advice:

If the beef ribs aren’t already cut in half, have the butcher cut them for you. Smaller pieces will cook faster and have more surface area to absorb the wonderful flavors of the rub and marinade.

Nutritional Information

Calories: 510 kcal