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Tender Beer-Braised Short Ribs with Creamy Horseradish Mash

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A comforting and soulful dish featuring slow-braised beef short ribs in rich dark beer, paired with creamy horseradish mashed potatoes for a perfect cozy meal.

Ingredients

Scale
  • 3 to 4 pounds beef short ribs, bone-in
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons vegetable oil or canola oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 bottle (12 oz / 355 ml) dark beer (stout or amber ale)
  • 2 cups (480 ml) beef broth (can substitute with water)
  • 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme (optional)
  • 1 bay leaf
  • 2 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
  • 1/2 cup (120 ml) whole milk or cream
  • 3 tablespoons unsalted butter, softened
  • 2 tablespoons prepared horseradish
  • Salt and white pepper, to taste

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Season the ribs liberally with salt and pepper. Pat dry if needed.
  3. Heat oil in a Dutch oven over medium-high heat. Sear ribs in batches for 3-4 minutes per side until browned. Remove and set aside.
  4. Add diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened. Stir in minced garlic and cook 30 seconds more.
  5. Pour in the beer, scraping the bottom of the pot to deglaze. Let simmer for about 5 minutes to reduce slightly.
  6. Add beef broth, rosemary, thyme, and bay leaf. Stir and bring to a gentle simmer.
  7. Return short ribs to the pot, nestling them into the liquid. Cover and transfer to the oven.
  8. Braise ribs for 2.5 to 3 hours until fork-tender, checking at 2 hours and every 30 minutes thereafter.
  9. While ribs cook, boil potatoes in salted water until fork-tender, about 15-20 minutes. Drain well.
  10. Mash potatoes and stir in butter, milk or cream, and horseradish. Season with salt and white pepper to taste. Keep warm.
  11. Remove ribs from oven, skim off excess fat, discard bay leaf and herb stems. Optionally reduce braising liquid for sauce.
  12. Serve ribs hot on a bed of creamy horseradish mash. Garnish with fresh thyme if desired.

Notes

[‘Use a stout like Guinness or a rich amber ale for deep malty flavor.’, ‘Fresh prepared horseradish has a cleaner taste than shelf-stable jars.’, ‘Check beer label for gluten-free options or substitute with extra beef broth.’, ‘Searing ribs before braising adds essential flavor layers.’, ‘Low and slow cooking yields tender, fall-off-the-bone meat.’, ‘Skim fat after cooking to avoid greasiness.’, ‘Adjust horseradish amount to control heat in mash.’, ‘Leftovers keep well refrigerated for up to 3 days; reheat gently.’]

Nutrition

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

Find it online: https://grubella.com/tender-beer-braised-short-ribs-recipe-easy-perfect-comfort-food-with-horseradish-mash/