Craft Beer-Braised Beef Short Ribs with Garlic Mashed Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Tender beef short ribs slow-braised in a rich craft beer sauce, served atop creamy garlic mashed potatoes for a hearty, comforting meal. This american-inspired beef ready in about 210 minutes pairs beef short ribs, craft beer, beef broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 6, 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

• 3 lbs beef short ribs
• 2 cups craft beer
• 1 cup beef broth
• 1 large, diced carrot
• 1, diced celery stalk
• 1 medium, chopped yellow onion
• 4 cloves, minced garlic cloves
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp, chopped fresh rosemary
• 2 lbs, peeled and quartered potatoes
• 4 tbsp butter
• 1/2 cup whole milk
• 2 cloves, minced additional garlic

Instructions

1. Step 1: Preheat oven to 325°F. Season 3 lbs beef short ribs with 2 tsp salt and 1 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until browned, about 3 minutes per side; remove and set aside.
3. Step 3: Add 1 diced large carrot, 1 diced celery stalk, and 1 chopped medium yellow onion to the pot; cook for 5 minutes until softened.
4. Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste; cook for 1 minute until fragrant.
5. Step 5: Pour in 2 cups craft beer and 1 cup beef broth, scraping the bottom to loosen browned bits. Add 1 tsp fresh chopped rosemary.
6. Step 6: Return short ribs to the pot, cover with a lid, and transfer to the oven. Braise for 3 hours until meat is fall-apart tender.
7. Step 7: Meanwhile, place 2 lbs peeled and quartered potatoes in a large pot and cover with cold water. Bring to a boil and cook for 15-20 minutes until potatoes are tender.
8. Step 8: Drain potatoes and mash with 4 tbsp butter, 1/2 cup whole milk, and 2 minced garlic cloves until smooth and creamy. Season with salt to taste.
9. Step 9: Serve the braised short ribs over a bed of garlic mashed potatoes, spooning generous amounts of the cooking sauce on top.