Bitter Beer-Braised Short Ribs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

Fall-off-the-bone short ribs simmered in a dark beer reduction with a hint of orange bitters for a smoky bitterness. This french-inspired pork ready in about 150 minutes pairs short ribs, dark beer, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs short ribs
• 1 cup dark beer
• 1, diced onion
• 3 cloves, minced garlic
• 2, sliced carrots
• 2 stalks, diced celery
• 1/2 tsp orange bitters
• 1 tsp, fresh or dried thyme
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Season 1.5 lbs short ribs with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat.
2. Step 2: Brown ribs on all sides for 4-5 minutes, then remove and set aside.
3. Step 3: Add 1 diced onion, 3 minced garlic cloves, and 2 sliced carrots to the pan. Sauté for 5 minutes until softened.
4. Step 4: Deglaze with 1 cup dark beer, scraping up browned bits. Add 2 diced celery stalks, 1 tsp thyme, and 1/2 tsp orange bitters.
5. Step 5: Return ribs to the pan, cover, and simmer for 1.5-2 hours until tender. Serve with mashed potatoes or polenta.