Brewer's Ale-Braised Short Ribs with Carrot Purée

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 beef short ribs, dark ale, carrots 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.

Prep: 20 min Cook: 140 min Serves 4 French cuisine 520 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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 beef short ribs 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.

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