Brewer's Ale-Braised Short Ribs with Carrot Purée
A rich, slow-cooked dish paying homage to Glyptotek founder Carl Jacobsen, featuring beer-braised beef with silky carrot purée. This french-inspired beef ready in about 160 minutes pairs dark ale, peeled and chopped carrots, chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
- 2 lbs, cut into 3-inch portions beef short ribs
- 1 cup dark ale
- 8 oz, peeled and chopped carrots
- 1/2, chopped onion
- 2 cloves, minced garlic
- 1 tsp dried thyme
- 1/2 cup beef stock
- 1/4 cup heavy cream
- 2 tbsp butter
Instructions
- Step 1: Season short ribs generously with salt and pepper. In a Dutch oven, sear ribs on all sides over medium-high heat for 4 minutes per side until deeply browned, then remove and set aside.
- Step 2: Add onion and garlic to the pot, cooking for 3 minutes until softened. Stir in thyme and cook for 1 minute until fragrant.
- Step 3: Pour in dark ale and beef stock, scraping the bottom to release browned bits. Return ribs to the pot, cover, and simmer on low heat for 2 hours until fork-tender.
- Step 4: While ribs cook, steam carrots until very tender (about 15 minutes), then blend with butter, 2 tbsp water, and a pinch of salt until smooth. Stir in heavy cream until creamy.
- Step 5: Remove ribs from liquid, strain and reduce sauce for 10 minutes until slightly thickened. Serve ribs over carrot purée with sauce spooned over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Brewer's Ale-Braised Short Ribs with Carrot Purée take to make?
Total time is about 160 minutes (20 min prep + 140 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Brewer's Ale-Braised Short Ribs with Carrot Purée?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dark ale from drying out.
Can I substitute ingredients in Brewer's Ale-Braised Short Ribs with Carrot Purée?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Brewer's Ale-Braised Short Ribs with Carrot Purée for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Brewer's Ale-Braised Short Ribs with Carrot Purée?
French beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Very good for a 140-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
