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Tender Beer-Braised Short Ribs with Creamy Horseradish Mash

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Tender beer-braised short ribs simmered in a rich, malty beer sauce paired with a creamy horseradish mashed potato side. This comforting and easy recipe is perfect for cozy dinners and special occasions.

Ingredients

Scale
  • 4 pounds beef short ribs, bone-in
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons vegetable oil (or any neutral oil)
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 12 ounces dark beer (stout or porter preferred)
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 pounds Yukon Gold potatoes, peeled and quartered
  • 4 tablespoons unsalted butter, softened
  • ½ cup whole milk or cream (use dairy-free milk if preferred)
  • 2 tablespoons prepared horseradish
  • Salt and pepper, to taste

Instructions

  1. Pat the short ribs dry with paper towels and generously season with salt and pepper on all sides. (Approx. 5 minutes)
  2. Heat vegetable oil in a large Dutch oven over medium-high heat. Add ribs in batches and brown on all sides until deep golden, about 3-4 minutes per side. Remove ribs and set aside. (Approx. 15 minutes)
  3. In the same pot, add chopped onions, carrots, and celery. Cook, stirring occasionally, until softened and fragrant, about 6-8 minutes. Add minced garlic and cook for another 30 seconds. (Approx. 8-10 minutes)
  4. Stir in tomato paste and cook for 2 minutes. Pour in dark beer and beef broth, scraping the bottom of the pot to loosen browned bits. Return ribs to the pot, nestle into liquid. Add thyme sprigs and bay leaf. Bring to a gentle simmer, cover and transfer to a preheated 325°F (160°C) oven. Braise for 3 to 3½ hours until fork-tender.
  5. While ribs braise, boil quartered potatoes in salted water until fork-tender, about 15-20 minutes. Drain and return to pot. Mash with butter, milk, and horseradish until creamy and smooth. Season with salt and pepper to taste. Keep warm.
  6. Remove ribs from braising liquid and keep warm. Strain liquid into saucepan, discard solids, and simmer until slightly thickened, about 10 minutes. Spoon sauce over ribs and serve alongside horseradish mash. Garnish with fresh thyme if desired.

Notes

Do not skip searing the ribs to lock in flavor. Use a stout or porter for best braising results. Braise low and slow at 325°F for tender meat. Strain the sauce for a silky finish. Adjust horseradish to taste. For gluten-free, use gluten-free beer or substitute beer with beef broth and vinegar. Pressure cooker can be used to braise ribs in 45 minutes as a shortcut.

Nutrition

Keywords: beer-braised short ribs, horseradish mash, comfort food, beef ribs, braised beef, creamy mashed potatoes, easy dinner, slow cooked ribs

Find it online: https://realityeats.com/tender-beer-braised-short-ribs-recipe-easy-5-step-guide-for-creamy-horseradish-mash/